Bakers work in one of the largest, most dynamic and fastest growing sectors of the food and drink industry. Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world.
Whichever environment bakers choose to work in, they will have a set of core knowledge, skills and behaviours. Bakers will be able to make a wide range of breads and baked goods, using a range of traditional craft and mechanical processing methods. They will work safely and hygienically, following recipes and specifications, to ensure the quality and standards of products meet customer requirements.
Bakers will have the following core knowledge, and will understand:
- The history of bread making: the size and structure of the bakery sector; how and why production methods have evolved
- Theories of baking
- Basic recipe formulation
- The methods and processes used in bakery, both by hand and using equipment, including: weighing, mixing, proving, dividing, shaping, scaling, blocking, baking, cooling and finishing for a range of bakery products
- How to use different types of equipment, including mixers and ovens
- How to use knives safely including correct use and application
- Ingredients used in bakery: how to store, handle and transport the main ingredients used in baking such as flour, yeast, salt, sugar, fats, improvers, water, eggs
- Principles of ingredients: including their origins, properties: purposes and uses; grades and quality; and how they interact.
Bakers will demonstrate the following core behaviours:
- Safe Working: ensures safety of self and others, food safe, addresses safety issues and concerns
- Ownership of work: accepts responsibility and is proactive
- Pride in work: integrity, aims for excellence, punctual and reliable
- Self-development: seeks learning and development opportunities
- Integrity and respect: for all colleagues
- Working in a team: builds good relationships with others
- Produce a loaf by hand with no mechanical aids – using only flour, salt, water and yeast
- Produce bread and cake products to specification, using both manual baking processes and mechanical processes
- Produce a range of pastries to specification, including sweet and savoury
- Produce a range of enriched doughs to specification
- Finish bakery products to specification
- Source, handle and store ingredients and finished goods.
- Use knives, equipment and machinery.
In addition to the core knowledge, skills and behaviours, bakers will demonstrate specialist additional skills and knowledge from one of the following craft, in store and automated bakery options All apprentices must complete the core plus one of the options.
- Produce individual dough based bread products
- Produce individual confectionery products
- Hand deposit, pipe and sheet
- Produce and finish cakes by hand.
- Provide excellent service to meet requirements of customers in store
- Check, rotate and replenish stock in the bakery area of the store.
- Process part-bake goods ready for sale
- Finish a range of products ready for sale
- Produce a range of bakery goods in an automated bakery
- Understand automated and mechanical processing methods
- Understand batch processing
- Understand the principles of Large Scale production
Typically 18 to 24 months
Apprentices without level 2 English and maths will need to achieve level 1, and take the test for level 2 English and maths prior to undertaking the end-point assessment for this apprenticeship
How do I apply to be a Bakery Apprentice?
If you are interested in becoming a Bakery Apprentice you will need to register your interest with Remit by completing the online application form here.