Apprenticeship training course

Baker (level 2)

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Information about Baker (level 2)

Making bakery products in a craft, plant or retail bakery.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • The bakery sector: size and structure, types of customers, seasonal impact on bakery product demand. How and why production methods have evolved, current and emerging bakery technology and digitalisation: equipment and processes, reference sources and management information systems.
  • Consumer requirements and current trends; impact on the bakery industry.
  • Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
  • Main bakery ingredients: flour, yeast, salt, sugar, fats, improvers, water, eggs; their origins, properties, nutritional value, purposes and uses, grades and quality, how they interact, storage, handling and transport.
  • Finished baked products requirements: packaging, labelling, storage, handling and transportation.
  • Bakery legislation, regulations and requirements: Food Safety, Allergen control, Hazard Analysis Critical Control Points (HACCP), labelling, acrylamide, bakery-related asthmagens (powders), flour dust.
  • Health and Safety at Work Act 1974; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
  • Environmental: Environmental protection Act 1990, sustainable and responsible use of resources and recycling.
  • Hygiene procedures: personal hygiene standards and bakery hygiene.
  • Common baking faults and issues; problem solving.
  • Quality assurance and monitoring of processes.
  • Verbal and non-verbal communication techniques.
  • Documentation requirements; compliance records.
  • Equality and diversity in the workplace.
  • Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
  • Basic recipe formulation.
  • Bakery methods and processes: weighing, mixing, dividing, proving, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
  • Principles of making dough: changes in physical properties during processing, types of dough for different products; bulk fermentation and no time doughs (Chorleywood bread process).
  • Maximising product yield efficiency and waste minimisation.
  • Craft baker. Different types of pastry: sweet, savoury.
  • Craft baker. Raising agents used in confectionery: baking power, bicarbonate of soda, egg, egg white.
  • Craft baker. Aeration techniques – mechanical, natural and chemical.
  • Craft baker. Principles of lamination.
  • The bakery sector: size and structure, types of customers, seasonal impact on bakery product demand. How and why production methods have evolved, current and emerging bakery technology and digitalisation: equipment and processes, reference sources and management information systems.
  • Consumer requirements and current trends; impact on the bakery industry.
  • Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
  • Main bakery ingredients: flour, yeast, salt, sugar, fats, improvers, water, eggs; their origins, properties, nutritional value, purposes and uses, grades and quality, how they interact, storage, handling and transport.
  • Finished baked products requirements: packaging, labelling, storage, handling and transportation.
  • Bakery legislation, regulations and requirements: Food Safety, Allergen control, Hazard Analysis Critical Control Points (HACCP), labelling, acrylamide, bakery-related asthmagens (powders), flour dust.
  • Health and Safety at Work Act 1974; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
  • Environmental: Environmental protection Act 1990, sustainable and responsible use of resources and recycling.
  • Hygiene procedures: personal hygiene standards and bakery hygiene.
  • Common baking faults and issues; problem solving.
  • Quality assurance and monitoring of processes.
  • Verbal and non-verbal communication techniques.
  • Documentation requirements; compliance records.
  • Equality and diversity in the workplace.
  • Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
  • Basic recipe formulation.
  • Bakery methods and processes: weighing, mixing, dividing, proving, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
  • Principles of making dough: changes in physical properties during processing, types of dough for different products; bulk fermentation and no time doughs (Chorleywood bread process).
  • Maximising product yield efficiency and waste minimisation.
  • Plant baker. Large scale production principles. Uniformity and consistency to drive consumer satisfaction.
  • Plant baker. Automated and mechanical processing methods.
  • Plant baker. Audit requirements.
  • Plant baker. Ingredient management and batch processing in large scale production.
  • The bakery sector: size and structure, types of customers, seasonal impact on bakery product demand. How and why production methods have evolved, current and emerging bakery technology and digitalisation: equipment and processes, reference sources and management information systems.
  • Consumer requirements and current trends; impact on the bakery industry.
  • Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
  • Main bakery ingredients: flour, yeast, salt, sugar, fats, improvers, water, eggs; their origins, properties, nutritional value, purposes and uses, grades and quality, how they interact, storage, handling and transport.
  • Finished baked products requirements: packaging, labelling, storage, handling and transportation.
  • Bakery legislation, regulations and requirements: Food Safety, Allergen control, Hazard Analysis Critical Control Points (HACCP), labelling, acrylamide, bakery-related asthmagens (powders), flour dust.
  • Health and Safety at Work Act 1974; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
  • Environmental: Environmental protection Act 1990, sustainable and responsible use of resources and recycling.
  • Hygiene procedures: personal hygiene standards and bakery hygiene.
  • Common baking faults and issues; problem solving.
  • Quality assurance and monitoring of processes.
  • Verbal and non-verbal communication techniques.
  • Documentation requirements; compliance records.
  • Equality and diversity in the workplace.
  • Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
  • Basic recipe formulation.
  • Bakery methods and processes: weighing, mixing, dividing, proving, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
  • Principles of making dough: changes in physical properties during processing, types of dough for different products; bulk fermentation and no time doughs (Chorleywood bread process).
  • Maximising product yield efficiency and waste minimisation.
  • Retail baker. Display requirements: plans, hot spots, relationship between sales and space, stock levels, height, rotation, replenishment.
  • Retail baker. Customer service techniques; complaints process.
  • Retail baker. Selling techniques: matching products to customers’ needs, up-selling.
  • Retail baker. Product knowledge: suitability, complementary items.

  Skills

  • 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.
  • 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.
  • 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.
  • Plant baker. Follow product changeover procedures.
  • Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
  • 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.
  • 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.
  • 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.

  Behaviours

  • Prioritises health and safety and food safety.
  • Takes ownership of work. For example, completes allocated tasks, seeks help if required.
  • Consumer/customer focus. For example, strives to meet their needs.
  • Adaptable. For example, responds positively to changing demands or new technology.
  • Team worker. For example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
  • Seeks learning and development opportunities.
  • Prioritises health and safety and food safety.
  • Takes ownership of work. For example, completes allocated tasks, seeks help if required.
  • Consumer/customer focus. For example, strives to meet their needs.
  • Adaptable. For example, responds positively to changing demands or new technology.
  • Team worker. For example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
  • Seeks learning and development opportunities.
  • Prioritises health and safety and food safety.
  • Takes ownership of work. For example, completes allocated tasks, seeks help if required.
  • Consumer/customer focus. For example, strives to meet their needs.
  • Adaptable. For example, responds positively to changing demands or new technology.
  • Team worker. For example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
  • Seeks learning and development opportunities.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 12 months
• Maximum funding: £9,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Baker
  • In-store baker
  • Baking operative
  • Confectioner
  • Biscuiteer

View more information about Baker (level 2) from the Institute for Apprenticeships and Technical Education.