Apprentice Baker & Confectioner

Summary

Would you be interested in joining Birds as a baker? We are looking for someone who is inquisitive, enthusiastic, has a positive outlook, is prepared to work hard and willing to learn!

Wage: £18,449.60 a year
Minimum wage rates (opens in new tab)
Training course: Baker (level 2)
Hours: Monday to Friday, 6.00am to 2.30pm. 30 minutes allocated for lunch.
40 hours a week
Possible start date: Friday 1 August
Duration: 1 year 6 months
Positions available: 3

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

During your Apprenticeship, you'll dive into the full bakery process, learning skills such as:

Weighing and preparing ingredients
Bread mixing, fermentation, and proving

You'll also gain experience operating our ovens, ensuring every batch of bread and rolls meets our high-quality standards.

Our confectionery team will teach you:

Creaming, piping, and coating
Chocolate skills, working with our Chocolatiers

And finally, you’ll also learn how to produce our savoury products.

Where you’ll work

Ascot Drive

Derby

DE24 8GN

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

DCG

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

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

Derby College will be the training provider for this apprenticeship.

Requirements

Essential qualifications

GCSE in:

English (grade C/4 or above)
Maths (grade C/4 or above)

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
Presentation skills
Number skills
Team working
Initiative
Non judgemental
Patience
Physical fitness
Problem solving

Other requirements

Once the Apprenticeship is completed, the start time will be 5.00am, and in the future there may be a requirement to work other shifts, such as nights. Candidates must understand that there will be a physical element to the role. If we are interested in taking your application further, you will receive an email from a derby college email address (@derby-college.ac.uk). Please make sure that you check your inbox as well as your spam/junk folders, so you do not miss out on the opportunity to apply.

About this company

Birds has been established since 1919, and is an East Midlands family-owned Baker, Butcher and Chocolatier, known for our high-quality products. Birds has over 700 employees, over 60 shops throughout the East Midlands and 1 bakery in Derby where all our products are made.

https://birdsbakery.com/ (opens in new tab)

After this apprenticeship

We are looking for candidates who view this role as a long-term opportunity in their career and who show us that they have the potential to be the Supervisors or Managers of the future.
As a company we have a culture of developing internal talent, and so the ideal candidate will have the drive, ambition, and capability to continue their learning past this apprenticeship.

Ask a question

The contact for this apprenticeship is:

DCG

Chloe Purcell

chloe.purcell@derby-college.ac.uk

The reference code for this apprenticeship is VAC1000303283.

Apply now

Closes in 19 days (Friday 14 March at 11:59pm)

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