Plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products.
This occupation is found in the craft and production bakery sector or the new product development departments of bakery ingredient suppliers. The occupation may also be found in certain hospitality sectors eg large fine dining kitchens. Work may be carried out in craft bakeries, large and small, factory-scale production bakeries, hotels, hospitals, and prison kitchens where bakery products are made on site, in ingredient supplier and commercial test bakeries.
The broad purpose of the occupation is to plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products. They will have knowledge of the recipe makeup, complex processing methods and processing equipment as well as a strong knowledge of specialised ingredients, and the principles of product improvement or new product development. Depending on the size and scope of operation a Lead Baker may have responsibility for a section or department. Within an NPD role may be Lead Test Baker.
In their daily work, an employee in this occupation interacts with their bakery team including senior managers and internal auditors. They would report to a section/department head, production manager, bakery manager or even an external proprietor depending on scale. In NPD the Lead Baker would be responsible to the department manager. External contacts may include suppliers, auditors and customers.
An employee in this occupation will be responsible for ensuring products are food and hygiene safe and of the required quality. They would also need to ensure compliance in all areas of health and safety, food safety and business rules. A Lead Baker will have knowledge and skills associated with team leadership and a full understanding of the principles of product costing and productivity measurement. They must work to deadlines and financial targets. Their expertise would see them contribute to NPD, line and process improvements and team development. Progression pathway could lead through to production management, NPD test bakery leader, bakery technologist or bakery management.
This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.
An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.
Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.
The length of the training for this apprenticeship is typically 24 months. The EPA period is typically 3 months.
The overall grades available for this apprenticeship are:
The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.
The gateway requirements for your EPA are:
Observation with questions
You will be observed by an independent assessor completing your work. It will last at least 4 hours. They will ask you at least 5 questions.
Interview underpinned by a portfolio of evidence
You will have an interview with an independent assessor. It will last at least 90 minutes. They will ask you at least 15 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.
Multiple-choice test
You will complete a multiple-choice test. It will be closed book, meaning you will not have access to any books or reference materials.
The test will have 30 multiple-choice questions. You will have 60 minutes to complete it.
You should speak to your employer if you have a query that relates to your job.
You should speak to your training provider if you have any questions about your training or EPA before it starts.
You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments
If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.
This occupation is found in the craft and production bakery sector or the new product development departments of bakery ingredient suppliers. The occupation may also be found in certain hospitality sectors eg large fine dining kitchens. Work may be carried out in craft bakeries, large and small, factory-scale production bakeries, hotels, hospitals, and prison kitchens where bakery products are made on site, in ingredient supplier and commercial test bakeries.
The broad purpose of the occupation is to plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products. They will have knowledge of the recipe makeup, complex processing methods and processing equipment as well as a strong knowledge of specialised ingredients, and the principles of product improvement or new product development. Depending on the size and scope of operation a Lead Baker may have responsibility for a section or department. Within an NPD role may be Lead Test Baker.
In their daily work, an employee in this occupation interacts with their bakery team including senior managers and internal auditors. They would report to a section/department head, production manager, bakery manager or even an external proprietor depending on scale. In NPD the Lead Baker would be responsible to the department manager. External contacts may include suppliers, auditors and customers.
An employee in this occupation will be responsible for ensuring products are food and hygiene safe and of the required quality. They would also need to ensure compliance in all areas of health and safety, food safety and business rules. A Lead Baker will have knowledge and skills associated with team leadership and a full understanding of the principles of product costing and productivity measurement. They must work to deadlines and financial targets. Their expertise would see them contribute to NPD, line and process improvements and team development. Progression pathway could lead through to production management, NPD test bakery leader, bakery technologist or bakery management.
| Duty | KSBs |
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Duty 1 Plan, manage, produce and finish bakery products to quality and product specifications. |
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Duty 2 Train and develop bakery team. |
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Duty 3 Monitor quality assurance. |
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Duty 4 Manage the safe, responsible, accurate, and productive use of bakery equipment and technology. |
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Duty 5 Ensure that the correct ingredients and materials are available in line with production demand. |
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Duty 6 Ensure adherence to bakery operations compliance systems. |
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Duty 7 Contribute to investigation and resolution of internal and external feedback and complaints. |
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Duty 8 Ensure appropriate presentation and packaging of bakery products in line with workplace specifications and labelling legislation. |
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Duty 9 Contribute to decisions about bakery sales and promotion strategies. |
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Duty 10 Undertake comparison testing of bakery ingredient and processing. |
K1: Technical understanding of cake making methods.
Back to Duty
K2: Technical understanding of biscuit making methods.
Back to Duty
K3: Technical understanding of sweet and savoury pastry making methods.
Back to Duty
K4: Technical understanding of fermented and chemically leavened dough product making methods.
Back to Duty
K5: The purpose of recipe specifications and consequences of non-compliance with recipe specifications.
Back to Duty
K6: Bakery Equipment appropriate to different processes and products.
Back to Duty
K7: Principles of Bakery production planning and scheduling.
Back to Duty
K8: Key performance indicators and how they are used to manage production and bakery performance.
Back to Duty
K9: Production methods and processes: monitoring, checks, equipment setting.
Back to Duty
K10: Principles of continuous improvement.
Back to Duty
K11: Importance of training a bakery team.
Back to Duty
K12: Principles of team working.
Back to Duty
K13: Principles of organoleptic testing to measure the quality of products.
Back to Duty
K14: Principles for benchmarking products.
Back to Duty
K15: Principles of route cause analysis and preventative action.
Back to Duty
K16: Productive use, care and preventative maintenance of bakery equipment and technology.
Back to Duty
K17: The principles of food safety supervision for bakery.
Back to Duty
K18: Principles of stock control and inventory management.
Back to Duty
K19: Health and safety legislation.
Back to Duty
K20: Food safety legislation.
Back to Duty
K21: Environmental legislation, waste management, and pest control principles in bakeries.
Back to Duty
K22: Principles of handling feedback and complaints.
Back to Duty
K23: Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper.
Back to Duty
K24: Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process.
Back to Duty
K25: Scientific principles of fermentation and sourdough microbiology.
Back to Duty
K26: Importance of food labelling legislation, and the legal consequences of non-compliance.
Back to Duty
K27: Bakery trends and implications of seasonality.
Back to Duty
K28: Principles of bakery profitability.
Back to Duty
K29: Sales and promotion models for different media including social and digital.
Back to Duty
K30: Technical understanding of couverture chocolate.
Back to Duty
S1: Produce refined cake products using complex techniques.
Back to Duty
S2: Produce refined biscuit products using complex techniques.
Back to Duty
S3: Produce refined sweet and savoury pastry products using complex techniques.
Back to Duty
S4: Produce refined fermented and chemically leavened dough product using complex techniques.
Back to Duty
S5: Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.
Back to Duty
S6: Apply refined finishing techniques.
Back to Duty
S7: Contribute to production planning to meet demand.
Back to Duty
S8: Monitor the efficiency of productivity.
Back to Duty
S9: Manage preparation, baking, and finishing techniques.
Back to Duty
S10: Contribute to the development of operating procedures and continual improvement activity.
Back to Duty
S11: Provide guidance or training to colleagues.
Back to Duty
S12: Communicate with colleagues and stakeholders visually and verbally.
Back to Duty
S13: Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.
Back to Duty
S14: Contribute to the development, improvement and adaptation of products.
Back to Duty
S15: Interpret quality information and data to identify and rectify real time errors during production.
Back to Duty
S16: Identify and resolve issues with bakery equipment and technology.
Back to Duty
S17: Plan the ordering of stock and materials in line with production demand.
Back to Duty
S18: Manage the rotation and safe storage of stock and materials in line with production demand.
Back to Duty
S19: Monitor compliance with food safety, health and safety at work, and environmental legislation.
Back to Duty
S20: Measure and monitor product yield efficiency and waste minimisation.
Back to Duty
S21: Assist in the resolution of feedback and complaints and implement changes for improvement.
Back to Duty
B1: Prioritises and promotes health and safety and food safety.
Back to Duty
B2: Accountable for own actions and actions of team.
Back to Duty
B3: Maintains a customer focus.
Back to Duty
B4: Positive and adaptable in approach to new demands and situations.
Back to Duty
B5: Leads a team effectively.
Back to Duty
B6: Committed to maintaining knowledge of current industry best practices.
Back to Duty
Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.
V1.0
This document explains the requirements for end-point assessment (EPA) for the lead baker apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.
Lead baker apprentices, their employers and training providers should read this document.
A full-time lead baker apprentice typically spends 24 months on-programme. The apprentice must spend at least 12 months on-programme and complete the required amount of off-the-job training in line with the apprenticeship funding rules.
The EPA should be completed within an EPA period lasting typically 3 months.
The apprentice must complete their training and meet the gateway requirements before starting their EPA. The EPA will assess occupational competence.
An approved EPAO must conduct the EPA for this apprenticeship. Employers must select an approved EPAO from the the apprenticeship providers and assessment register (APAR).
This EPA has 3 assessment methods.
The grades available for each assessment method are below.
Assessment method 1 - observation with questions:
Assessment method 2 - interview underpinned by a portfolio:
Assessment method 3 - knowledge test:
The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:
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On-programme - typically 24 months
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The apprentice must:
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End-point assessment gateway
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The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship. The apprentice must:
For the interview underpinned by a portfolio, the apprentice must submit a portfolio of evidence.
The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO. |
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End-point assessment - typically 3 months
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The grades available for each assessment method are below
Observation with questions:
Interview underpinned by a portfolio:
Knowledge test:
Overall EPA and apprenticeship can be graded:
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The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 3 months.
The EPAO should confirm the gateway requirements have been met and the EPA should start as quickly as possible.
The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship. The employer may take advice from the apprentice's training provider, but the employer must make the decision. The apprentice will then enter the gateway.
The apprentice must meet the gateway requirements before starting their EPA.
They must:
Portfolio of evidence requirements:
The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by this assessment method. It will typically contain 14 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.
In addition to evidence related to all KSBs mapped to this assessment method, apprentices must include evidence of a range of finished bakery products in the following categories:
Across the products in the portfolio, the following fillings and finishes must be demonstrated:
Evidence sources may include:
This is not a definitive list; other evidence sources can be included.
The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance (for example, witness statements) rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.
The EPAO should not assess the portfolio of evidence directly as it underpins the interview . The independent assessor should review the portfolio of evidence to prepare questions for the interview . They are not required to provide feedback after this review.
The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO.
The assessment methods can be delivered in any order.
The result of one assessment method does not need to be known before starting the next.
In the observation with questions, an independent assessor observes the apprentice in their workplace and asks questions. The apprentice completes their day-to-day duties under normal working conditions. Simulation is not allowed. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
This assessment method is being used because:
The observation with questions must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the observation with questions.
The independent assessor must only observe one apprentice at a time to ensure quality and rigour. They must be as unobtrusive as possible.
The EPAO must give the apprentice 14 days' notice of the observation with questions.
The observation must take 4 hours.
The independent assessor can increase the time of the observation with questions by up to 10%. This time is to allow the apprentice to complete a task or respond to a question if necessary.
The apprentice may choose to end any assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end any assessment methods early. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end any assessment early.
The observation with questions cannot be split, except for comfort breaks or to allow the apprentice to move from one location to another. Such breaks will not count towards the total observed time.
The EPAO must manage invigilation of the apprentice during the assessment, to maintain security of the EPA, in line with their malpractice policy. This includes breaks and moving between locations.
The independent assessor must explain to the apprentice the format and timescales of the observation with questions before it starts. This does not count towards the assessment time.
The independent assessor should observe the following during the observation:
These activities provide the apprentice with the opportunity to demonstrate the KSBs mapped to this assessment method.
The independent assessor must ask questions. Questioning can occur both during and after the observation.
The purpose of the questions is to clarify further, any elements of a KSB, so as to allow the candidate to demonstrate their full comprehension of the theme being performed.
The time for questioning is included in the overall assessment time. The independent assessor must ask at least 5 questions. To remain as unobtrusive as possible, the independent assessor should ask questions during natural stops between tasks and after completion of work rather than disrupting the apprentice’s flow. The independent assessor must use the questions from the EPAO’s question bank. Follow-up questions are allowed where clarification is required.
The independent assessor must ask questions about KSBs that were not observed to gather assessment evidence. These questions are in addition to the above set number of questions for the observation with questions and should be kept to a minimum.
The independent assessor must make the grading decision. The independent assessor must assess the observation and responses to questions holistically when deciding the grade.
The independent assessor must keep accurate records of the assessment. They must record:
The observation with questions must take place in the apprentice’s normal place of work for example, their employer’s premises or a customer’s premises. Equipment and resources needed for the observation must be provided by the employer and be in good and safe working condition.
Questioning that occurs after the observation should take place in a suitable environment, for example a quiet room, free from distractions and influence.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must produce the following materials to support the observation with questions:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
In the interview, an independent assessor asks the apprentice questions. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence.
This assessment method is being used because it allows the assessment of KSBs that may not naturally occur in every workplace or may take too long to observe to be assessed, such as producing specific baked products. The method can be conducted remotely or on the same day as the observation therefore providing value for money.
The interview must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the interview.
The purpose is to assess the apprentice’s competence against the following themes:
The EPAO must give an apprentice 14 days' notice of the interview.
The independent assessor must have at least 2 weeks to review the supporting documentation.
The apprentice must have access to their portfolio of evidence during the interview.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, the portfolio of evidence is not directly assessed.
The interview must last for 90 minutes. The independent assessor can increase the time of the interview by up to 10%. This time is to allow the apprentice to respond to a question if necessary.
The apprentice may choose to end any assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end any assessment methods early. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end any assessment early.
The independent assessor must ask at least 15 questions. The independent assessor must use the questions from the EPAO’s question bank. Follow-up questions are allowed where clarification is required.
The independent assessor must make the grading decision.
The independent assessor must keep accurate records of the assessment. They must record:
The interview must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.
The interview should take place in a quiet room, free from distractions and influence.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following materials to support the interview underpinned by a portfolio:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
In the knowledge test, the apprentice answers questions in a controlled and invigilated environment. It gives the apprentice the opportunity to demonstrate the knowledge mapped to this assessment method.
Multiple choice questions are being used because:
The knowledge test must be structured to give the apprentice the opportunity to demonstrate the knowledge mapped to this assessment method to the highest available grade.
The test can be computer or paper based.
The test will consist of 30 multiple-choice questions.
Multiple-choice questions must have four options, including one correct answer.
The apprentice must be given at least 14 days’ notice of the date and time of the test.
The apprentice must have 60 minutes to complete the test.
The test is closed book which means that the apprentice cannot refer to reference books or materials whilst taking the test.
The test must be taken in the presence of an invigilator who is the responsibility of the EPAO. The EPAO must have an invigilation policy setting out how the test must be conducted. It must state the ratio of apprentices to invigilators for the setting and allow the test to take place in a secure way.
The EPAO must verify the apprentice’s identity and ensure invigilation of the apprentice for example, with 360-degree cameras and screen sharing facilities.
The EPAO is responsible for the security of the test including the arrangements for on-line testing. The EPAO must ensure that their security arrangements maintain the validity and reliability of the test.
The test must be marked by an independent assessor or marker employed by the EPAO. They must follow a marking scheme produced by the EPAO. Marking by computer is allowed where question types support this.
A correct answer gets 1 mark.
Any incorrect or missing answers get zero marks.
The EPAO is responsible for overseeing the marking of the test.
The apprentice must take the test in a suitably controlled and invigilated environment that is a quiet room, free from distractions and influence. The EPAO must check the venue is suitable.
The test can take place remotely if the appropriate technology and systems are in place to prevent malpractice.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following materials to support the test:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
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Theme
KSBs
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Pass
Apprentices must demonstrate all of the pass descriptors
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
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|---|---|---|
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Ensure optimal productivity and efficiency
K8 S8 S20 |
Measures and monitors production efficiency against key performance indicators including yield efficiency and waste minimisation. (K8, S8, S20) |
Achieves improved yield and waste minimisation against key performance indications. (K8, S20)
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Leading a team
K11 K12 S11 S12 B2 B5 |
Leads the team effectively through clear guidance, training and communication, demonstrating accountability for own actions and actions of the team. (K11, K12, S11, S12, B2, B5) |
Adapts communication methods to suit the production environment and audience to ensure team actions are effective (S12, B5)
|
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Monitor health and safety, food safety and environmental legislation compliance
S19 B1 |
Monitors and promotes compliance with legislation, the environment, health and safety and food safety as a priority. (S19, B1) |
N/A |
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Plan and manage bakery production
K5 K7 K9 S5 S7 S9 B4 |
Uses appropriate production methods and processes to coordinate ingredients, processing aides, and equipment and technology checks and setting. (K9, S5) Leads preparation, baking, and finishing techniques to achieve expected product results and avoid consequences of non-compliance with recipe specifications. (K5, S9) Contributes to effective production planning and scheduling to meet demand, responding positively to new situations that may arise. (K7, S7, B4)
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Adjusts production methods and processes to achieve precise product results. (K7, S7) |
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Stock control
K18 S17 S18 |
Leads and plans the ordering, rotation and safe storage of stock and materials using correct stock control and inventory management principles in line with production demand. (K18, S17, S18) |
Achieves maximised production efficiencies through effective stock control in line with demands. (S17, S18) |
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Theme
KSBs
|
Pass
Apprentices must demonstrate all of the pass descriptors
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
|
|---|---|---|
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Continual improvement of operating procedures
K10 S10 B6 |
Describes the principles and importance of continuous improvement and maintaining knowledge of best practice along with own contributions to continual improvement and the development of operating procedures. (K10, S10, B6) |
Explains the impact of continuous improvement and the effect this has on operating procedures. (K10) |
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Identify and resolve issues with bakery equipment and processes
S15 S16 |
Explains how quality information and data are used to resolve issues with processes, bakery equipment and technology during production. (S15, S16) |
Evaluates how quality information and data can be used to identifying and resolve real time errors with processes, bakery equipment and technology during production and anticipate and prevent similar issues in the future. (S15, S16) |
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Product development, improvement and adaptation
K14 S14 |
Outlines the principles of benchmarking products and how this is used in development, improvement, and adaptation of products. (K14, S14) |
N/A |
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Produce refined bakery products
K1 K2 K3 K4 K6 S1 S2 S3 S4 S6 |
Outlines the technical methods used in the production of refined cake and biscuit products along with the complex and refined finishing techniques that can be applied. (K1, K2, S1, S2, S6) Outlines the technical methods used in the production of sweet and savoury pastries along with the complex techniques that can be applied (K3, S3) Describes how different fermented and chemically leavened dough products affects decisions about equipment used and complex production methods and techniques (K4, K6, S4) |
N/A |
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Customer focus, sales, and promotion
K22 K27 K29 S21 B3 |
Discusses how the correct approach to handling feedback and complaints can improve outcomes and support positive change. (K22, S21) Discusses the use of different media and the role it plays alongside seasonality in supporting and influencing sales, promotion and bakery trends (K27, K29, B3) |
Evaluates the effects of different media and seasonality on bakery trends and customer demand. (K27, K29) |
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Test comparison
K13 S13 |
Discusses test baking protocols and processes and the organoleptic testing methods that feed into the measurement of quality in relation to the products and ingredients. (K13, S13) |
Explains the impact of organoleptic measures in relation to product quality (K13) |
| Grade | Minimum marks required | Maximum marks required |
|---|---|---|
| Fail | 0 | 20 |
| Pass | 21 | 30 |
Performance in the EPA determines the overall grade of:
An independent assessor must individually grade the observation with questions and interview underpinned by a portfolio in line with this EPA plan.
The EPAO must combine the individual assessment method grades to determine the overall EPA grade.
If the apprentice fails one assessment method or more, they will be awarded an overall fail.
To achieve an overall pass, the apprentice must achieve at least a pass in all the assessment methods. To achieve an overall merit, the apprentice must achieve at least a distinction in one of the assessment methods, where a distinction is possible. To achieve a distinction, the apprentice must achieve a distinction in the practical observation with questions and the interview underpinned by portfolio, and a pass in the knowledge test.
Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.
| Observation with questions | Interview underpinned by a portfolio | Knowledge test | Overall Grading |
|---|---|---|---|
| Any grade | Fail | Any grade | Fail |
| Fail | Any grade | Any grade | Fail |
| Any grade | Any grade | Fail | Fail |
| Pass | Pass | Pass | Pass |
| Distinction | Pass | Pass | Merit |
| Pass | Distinction | Pass | Merit |
| Distinction | Distinction | Pass | Distinction |
If the apprentice fails one assessment method or more, they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does. The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.
The employer and the EPAO should agree the timescale for a re-sit or re-take. A re-sit is typically taken within 3 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 4 months of the EPA outcome notification.
Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.
Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.
The apprentice will get a maximum EPA grade of pass for a re-sit or re-take, unless the EPAO determines there are exceptional circumstances.
| Roles | Responsibilities |
|---|---|
|
Apprentice |
As a minimum, the apprentice should:
|
|
Employer |
As a minimum, the apprentice's employer must:
|
|
EPAO |
As a minimum, the EPAO must:
|
|
Independent assessor |
As a minimum, an independent assessor must:
|
|
Training provider |
As a minimum, the training provider must:
|
|
Marker |
As a minimum, the marker must:
|
|
Invigilator |
As a minimum, the invigilator must:
|
The EPAO must have reasonable adjustments arrangements for the EPA.
This should include:
Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.
Internal quality assurance refers to the strategies, policies and procedures that an EPAO must have in place to ensure valid, consistent and reliable EPA decisions.
EPAOs for this EPA must adhere to the requirements within the roles and responsibilities table.
They must also appoint independent assessors who:
Affordability of the EPA will be aided by using at least some of the following:
This apprenticeship is not aligned to professional recognition.
| Knowledge | Assessment methods |
|---|---|
|
K1
Technical understanding of cake making methods. Back to Grading |
Interview underpinned by a portfolio |
|
K2
Technical understanding of biscuit making methods. Back to Grading |
Interview underpinned by a portfolio |
|
K3
Technical understanding of sweet and savoury pastry making methods. Back to Grading |
Interview underpinned by a portfolio |
|
K4
Technical understanding of fermented and chemically leavened dough product making methods. Back to Grading |
Interview underpinned by a portfolio |
|
K5
The purpose of recipe specifications and consequences of non-compliance with recipe specifications. Back to Grading |
Observation with questions |
|
K6
Bakery Equipment appropriate to different processes and products. Back to Grading |
Interview underpinned by a portfolio |
|
K7
Principles of Bakery production planning and scheduling. Back to Grading |
Observation with questions |
|
K8
Key performance indicators and how they are used to manage production and bakery performance. Back to Grading |
Observation with questions |
|
K9
Production methods and processes: monitoring, checks, equipment setting. Back to Grading |
Observation with questions |
|
K10
Principles of continuous improvement. Back to Grading |
Interview underpinned by a portfolio |
|
K11
Importance of training a bakery team. Back to Grading |
Observation with questions |
|
K12
Principles of team working. Back to Grading |
Observation with questions |
|
K13
Principles of organoleptic testing to measure the quality of products. Back to Grading |
Interview underpinned by a portfolio |
|
K14
Principles for benchmarking products. Back to Grading |
Interview underpinned by a portfolio |
|
K15
Principles of route cause analysis and preventative action. Back to Grading |
Knowledge test |
|
K16
Productive use, care and preventative maintenance of bakery equipment and technology. Back to Grading |
Knowledge test |
|
K17
The principles of food safety supervision for bakery. Back to Grading |
Knowledge test |
|
K18
Principles of stock control and inventory management. Back to Grading |
Observation with questions |
|
K19
Health and safety legislation. Back to Grading |
Knowledge test |
|
K20
Food safety legislation. Back to Grading |
Knowledge test |
|
K21
Environmental legislation, waste management, and pest control principles in bakeries. Back to Grading |
Knowledge test |
|
K22
Principles of handling feedback and complaints. Back to Grading |
Interview underpinned by a portfolio |
|
K23
Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper. Back to Grading |
Knowledge test |
|
K24
Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process. Back to Grading |
Knowledge test |
|
K25
Scientific principles of fermentation and sourdough microbiology. Back to Grading |
Knowledge test |
|
K26
Importance of food labelling legislation, and the legal consequences of non-compliance. Back to Grading |
Knowledge test |
|
K27
Bakery trends and implications of seasonality. Back to Grading |
Interview underpinned by a portfolio |
|
K28
Principles of bakery profitability. Back to Grading |
Knowledge test |
|
K29
Sales and promotion models for different media including social and digital. Back to Grading |
Interview underpinned by a portfolio |
|
K30
Technical understanding of couverture chocolate. Back to Grading |
Knowledge test |
| Skill | Assessment methods |
|---|---|
|
S1
Produce refined cake products using complex techniques. Back to Grading |
Interview underpinned by a portfolio |
|
S2
Produce refined biscuit products using complex techniques. Back to Grading |
Interview underpinned by a portfolio |
|
S3
Produce refined sweet and savoury pastry products using complex techniques. Back to Grading |
Interview underpinned by a portfolio |
|
S4
Produce refined fermented and chemically leavened dough product using complex techniques. Back to Grading |
Interview underpinned by a portfolio |
|
S5
Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results. Back to Grading |
Observation with questions |
|
S6
Apply refined finishing techniques. Back to Grading |
Interview underpinned by a portfolio |
|
S7
Contribute to production planning to meet demand. Back to Grading |
Observation with questions |
|
S8
Monitor the efficiency of productivity. Back to Grading |
Observation with questions |
|
S9
Manage preparation, baking, and finishing techniques. Back to Grading |
Observation with questions |
|
S10
Contribute to the development of operating procedures and continual improvement activity. Back to Grading |
Interview underpinned by a portfolio |
|
S11
Provide guidance or training to colleagues. Back to Grading |
Observation with questions |
|
S12
Communicate with colleagues and stakeholders visually and verbally. Back to Grading |
Observation with questions |
|
S13
Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties. Back to Grading |
Interview underpinned by a portfolio |
|
S14
Contribute to the development, improvement and adaptation of products. Back to Grading |
Interview underpinned by a portfolio |
|
S15
Interpret quality information and data to identify and rectify real time errors during production. Back to Grading |
Interview underpinned by a portfolio |
|
S16
Identify and resolve issues with bakery equipment and technology. Back to Grading |
Interview underpinned by a portfolio |
|
S17
Plan the ordering of stock and materials in line with production demand. Back to Grading |
Observation with questions |
|
S18
Manage the rotation and safe storage of stock and materials in line with production demand. Back to Grading |
Observation with questions |
|
S19
Monitor compliance with food safety, health and safety at work, and environmental legislation. Back to Grading |
Observation with questions |
|
S20
Measure and monitor product yield efficiency and waste minimisation. Back to Grading |
Observation with questions |
|
S21
Assist in the resolution of feedback and complaints and implement changes for improvement. Back to Grading |
Interview underpinned by a portfolio |
| Behaviour | Assessment methods |
|---|---|
|
B1
Prioritises and promotes health and safety and food safety. Back to Grading |
Observation with questions |
|
B2
Accountable for own actions and actions of team. Back to Grading |
Observation with questions |
|
B3
Maintains a customer focus. Back to Grading |
Interview underpinned by a portfolio |
|
B4
Positive and adaptable in approach to new demands and situations. Back to Grading |
Observation with questions |
|
B5
Leads a team effectively. Back to Grading |
Observation with questions |
|
B6
Committed to maintaining knowledge of current industry best practices. Back to Grading |
Interview underpinned by a portfolio |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
Ensure optimal productivity and efficiency
K8 S8 S20 |
Key performance indicators and how they are used to manage production and bakery performance. (K8) |
Monitor the efficiency of productivity. (S8) Measure and monitor product yield efficiency and waste minimisation. (S20) |
None |
|
Leading a team
K11 K12 S11 S12 B2 B5 |
Importance of training a bakery team. (K11) Principles of team working. (K12) |
Provide guidance or training to colleagues. (S11) Communicate with colleagues and stakeholders visually and verbally. (S12) |
Accountable for own actions and actions of team. (B2) Leads a team effectively. (B5) |
|
Monitor health and safety, food safety and environmental legislation compliance
S19 B1 |
None |
Monitor compliance with food safety, health and safety at work, and environmental legislation. (S19) |
Prioritises and promotes health and safety and food safety. (B1) |
|
Plan and manage bakery production
K5 K7 K9 S5 S7 S9 B4 |
The purpose of recipe specifications and consequences of non-compliance with recipe specifications. (K5) Principles of Bakery production planning and scheduling. (K7) Production methods and processes: monitoring, checks, equipment setting. (K9) |
Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results. (S5) Contribute to production planning to meet demand. (S7) Manage preparation, baking, and finishing techniques. (S9) |
Positive and adaptable in approach to new demands and situations. (B4) |
|
Stock control
K18 S17 S18 |
Principles of stock control and inventory management. (K18) |
Plan the ordering of stock and materials in line with production demand. (S17) Manage the rotation and safe storage of stock and materials in line with production demand. (S18) |
None |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
Continual improvement of operating procedures
K10 S10 B6 |
Principles of continuous improvement. (K10) |
Contribute to the development of operating procedures and continual improvement activity. (S10) |
Committed to maintaining knowledge of current industry best practices. (B6) |
|
Identify and resolve issues with bakery equipment and processes
S15 S16 |
None |
Interpret quality information and data to identify and rectify real time errors during production. (S15) Identify and resolve issues with bakery equipment and technology. (S16) |
None |
|
Product development, improvement and adaptation
K14 S14 |
Principles for benchmarking products. (K14) |
Contribute to the development, improvement and adaptation of products. (S14) |
None |
|
Produce refined bakery products
K1 K2 K3 K4 K6 S1 S2 S3 S4 S6 |
Technical understanding of cake making methods. (K1) Technical understanding of biscuit making methods. (K2) Technical understanding of sweet and savoury pastry making methods. (K3) Technical understanding of fermented and chemically leavened dough product making methods. (K4) Bakery Equipment appropriate to different processes and products. (K6) |
Produce refined cake products using complex techniques. (S1) Produce refined biscuit products using complex techniques. (S2) Produce refined sweet and savoury pastry products using complex techniques. (S3) Produce refined fermented and chemically leavened dough product using complex techniques. (S4) Apply refined finishing techniques. (S6) |
None |
|
Customer focus, sales, and promotion
K22 K27 K29 S21 B3 |
Principles of handling feedback and complaints. (K22) Bakery trends and implications of seasonality. (K27) Sales and promotion models for different media including social and digital. (K29) |
Assist in the resolution of feedback and complaints and implement changes for improvement. (S21) |
Maintains a customer focus. (B3) |
|
Test comparison
K13 S13 |
Principles of organoleptic testing to measure the quality of products. (K13) |
Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties. (S13) |
None |
| Version | Change detail | Earliest start date | Latest start date | Latest end date |
|---|---|---|---|---|
| 1.0 | Approved for delivery | 07/11/2023 | Not set | Not set |
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