Bakery Apprenticeship

Summary

This qualification is for learners to develop skills & knowledge in a bakery. Learners will work towards competence in job roles including: craft baker, in-store baker & automated plant baker. In this role you will prepare & grease tins, weigh & mix ingredients & hand mould dough. This qualification is a great introduction into the food industry.

Wage

£12,646.40 to £22,605.44 a year

Minimum wage rates (opens in new tab)

All apprentices are paid NMW for all hours worked with pay increases as they progress and learn.

Training course

Baker (level 2)

Hours

Morning shifts are Monday - Friday 6.00am - 2.00pm. Afternoon shift is 12 noon - 8.00pm, Sunday - Friday with a day off on rota.

38 hours a week

Possible start date

Monday 17 March

Duration

1 year 6 months

Positions available

1

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

As an apprentice you will learn to:

Prepare and grease tins
Weigh and mix ingredients
Hand mould dough
Arrange products on baking trays
Load and prove racks of goods
Load ovens
Time bakes
Importance of clean areas working with food

Where you’ll work

69 JULIAN ROAD

SHEFFIELD

S9 1FZ

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

S.A.M.B.

Your training course

Baker (level 2)

Equal to GCSE

Course contents

Select, prepare/set-up and use equipment and machinery.
Clean and check tools and equipment.
Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
Receive and store materials/stock from external suppliers and/or internal stores.
Store finished goods.
Package and label bakery products for example, allergens.
Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
Clean and tidy work area. Dispose of waste and recycle.
Communicate verbally for example, with colleagues, suppliers and customers.
Record information - paper based or electronic.
Identify bakery product problems/faults and underlying causes.
Read and interpret information for example, specification, recipe and production plan.
Plan bakery tasks.
Prepare for bakery tasks. Obtain materials.
Prepare ingredients.
Weigh or check weight of ingredients/products.
Mix ingredients.
Deposit, scale or cut/divide mixture.
Mould products.
Monitor prove.
Pre-bake and/or post-bake dressing of product.
Operate ovens.
Craft baker. Scale up/down a recipe using percentages.
Craft baker. Prepare and apply fillings/coatings.
Plant baker. Follow product changeover procedures.
Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
Retail baker. Display and replenish bakery products.
Select, prepare/set-up and use equipment and machinery.
Clean and check tools and equipment.
Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
Receive and store materials/stock from external suppliers and/or internal stores.
Store finished goods.
Package and label bakery products for example, allergens.
Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
Clean and tidy work area. Dispose of waste and recycle.
Communicate verbally for example, with colleagues, suppliers and customers.
Record information - paper based or electronic.
Identify bakery product problems/faults and underlying causes.

Your training plan

Baker Level 2 Apprenticeship Standard
Training will be provided in house with a trainer from National Food and Drink Training which is part of the Scottish Master Bakers

Requirements

Essential qualifications

GCSE or equivalent in:

Functional Skills Maths & English (grade Level 2)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Problem solving skills
Number skills
Logical
Team working
Initiative
Physical fitness

Other requirements

There will be some lifting involved so the applicant needs to be physically fit. You need to consider that it may be hot during the summer months.

About this company

We are a growing manufacturing family bakery who started in 1988 baking in the back of a retail shop. We care about the products we provide and hope our staff feel the same.

http://www.brookbakery.co.uk (opens in new tab)

Company benefits

Staff discount.

After this apprenticeship

The apprentice will have the job title of baker, and this could be a route to many things within the food industry

Ask a question

The contact for this apprenticeship is:

BROOK BAKERY LTD

Susan Gravill

sue.gravill@brookbakery.co.uk

The reference code for this apprenticeship is VAC1000302440.

Apply now

Closes in 13 days (Saturday 8 March at 11:59pm)

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