Apprenticeship Standard in Bakery (Diploma) Level 2

This occupation is found in manufacturing and retail sectors. Employers range in size from small to large.

Bakers may work in a craft bakery, plant bakery or retail outlet. A craft baker works in a production unit producing hand crafted bakery products. They supply their own retail outlets or sell direct to third party wholesale customers. A plant baker produces bakery products using large scale production methods, to supply food and retail outlets. They work in a large-scale production facility, with a high level of automation in a continuous process. A retail baker is involved in both production and shop floor activities. They produce, bake off and display products for direct sale to customers.

This is a core and option apprenticeship standard. Apprentices must be trained and assessed against the core and one option. The options are:

●  Option 1. Craft baker

●  Option 2. Plant baker

●  Option 3. Retail baker

The broad purpose of the occupation is to produce or bake-off food safe bakery products and package and label them to specification. Bakery products may be bread, pastries or confectionery. Bread includes buns/rolls, enriched doughs and loaves. Pastries include croissants, Danish pastries, puff pastries and tarts. Whilst confectionery includes cakes, cupcakes, muffins and Swiss rolls. Depending on the type of bakery, bakers may produce one product or a range of bakery products. They use a range of tools and equipment, which they clean and check. It is important that they complete bakery documentation/records, for example compliance checks. They also contribute to material and stock control, maintaining the production environment, and product and process improvement.

Producing a wide range of varied products is a bigger part of the craft baker role. This requires scaling up/down of recipes and enhanced finishing of products. Working at scale requires plant bakers to operate handovers and conduct production quality assurance/checks. Whilst the retail bakers’ role, includes serving customers and display and replenishment of products.

Bakers may be required to work shifts and unsociable hours. It is often a physically demanding environment.

In their daily work, an employee in this occupation may interact with other bakers and people from other teams and functions. This will depend on the type, size and structure of the bakery. Other teams and functions may include hygiene, maintenance, quality, warehousing, distribution and other retail sections. Typically, they report to a manager. They may also have contact with external personnel such as suppliers, auditors and regulators. In a retail environment, customer contact is a key part of the role.
An apprenticeship is a paid job where the employee learns and gains valuable experiences. They are a great opportunity for people over the age of 16 in England who are early in their career, looking for a career-change, or looking to upskill in their current job.

Alongside on-the-job training, apprentices spend at least 6 of their working hours each week completing off the job training, usually at college, which leads to a nationally recognised qualification.

An apprenticeship includes:

●  paid employment with holiday leave

●  hands-on-experience in a sector/role of interest

●  at least 6 hours off-the-job training

●  formal assessment which leads to a nationally recognised qualification

Tameside college will work with you to find a suitable employer for your apprenticeship, or you may already have an employer who is willing to support you on your apprenticeship journey.

Apprentices must be paid at least the apprenticeship minimum wage. More information about the apprenticeship minimum wage can be found at
Level 2 apprenticeships: 3 x GCSE grade 3 and minimum GCSE grade 1 in maths and English (or equivalent)

Level 3 apprenticeships: 4x GCSE grade 4 and minimum grade 3 in Maths and English (or equivalent)
You will be assessed for your apprenticeship at work by your visiting skills coach and for the knowledge/technical elements at college by your teacher. Evidence produced in the workplace for your apprenticeship programme will be continually assessed on an ongoing basis throughout your apprenticeship.

At the end of your apprenticeship you will sit an end point assessment (EPA). End-point assessments test the knowledge, skills and behaviours that an apprentice has gained during their training. Unique to each standard, EPA demonstrates the competence of an apprentice in their role. This competence is valued by current and future employers.
After completing an apprenticeship, you could continue to train for an advanced, higher, or degree level apprenticeship, or a related vocational qualification. Many people continue their progression with the same employer they undertook their apprenticeship with. Alternatively, on completion of a level 3 apprenticeship, you could go on to university.

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Please Note: While every effort is made to maintain the accuracy of these details, changes can and do occur. Government policy changes rapidly (particularly from one academic year to the next) which often has an effect on availability, eligibility for funding and the fee contribution required. Please confirm the course details when enrolling.

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