Apprenticeship training course

Lead baker (level 3)

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Information about Lead baker (level 3)

Plan, prepare and produce a significant range of refined products such as sour dough, complex pastry and biscuit products, fried products, and cake and sponge products.

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

  Knowledge

  • Technical understanding of cake making methods.
  • Technical understanding of biscuit making methods.
  • Technical understanding of sweet and savoury pastry making methods.
  • Technical understanding of fermented and chemically leavened dough product making methods.
  • The purpose of recipe specifications and consequences of non-compliance with recipe specifications.
  • Bakery Equipment appropriate to different processes and products.
  • Principles of Bakery production planning and scheduling.
  • Key performance indicators and how they are used to manage production and bakery performance.
  • Production methods and processes: monitoring, checks, equipment setting.
  • Principles of continuous improvement.
  • Importance of training a bakery team.
  • Principles of team working.
  • Principles of organoleptic testing to measure the quality of products.
  • Principles for benchmarking products.
  • Principles of route cause analysis and preventative action.
  • Productive use, care and preventative maintenance of bakery equipment and technology.
  • The principles of food safety supervision for bakery.
  • Principles of stock control and inventory management.
  • Health and safety legislation.
  • Food safety legislation.
  • Environmental legislation, waste management, and pest control principles in bakeries.
  • Principles of handling feedback and complaints.
  • Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper.
  • Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process.
  • Scientific principles of fermentation and sourdough microbiology.
  • Importance of food labelling legislation, and the legal consequences of non-compliance.
  • Bakery trends and implications of seasonality.
  • Principles of bakery profitability.
  • Sales and promotion models for different media including social and digital.
  • Technical understanding of couverture chocolate.

  Skills

  • Produce refined cake products using complex techniques.
  • Produce refined biscuit products using complex techniques.
  • Produce refined sweet and savoury pastry products using complex techniques.
  • Produce refined fermented and chemically leavened dough product using complex techniques.
  • Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.
  • Apply refined finishing techniques.
  • Contribute to production planning to meet demand.
  • Monitor the efficiency of productivity.
  • Manage preparation, baking, and finishing techniques.
  • Contribute to the development of operating procedures and continual improvement activity.
  • Provide guidance or training to colleagues.
  • Communicate with colleagues and stakeholders visually and verbally.
  • Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.
  • Contribute to the development, improvement and adaptation of products.
  • Interpret quality information and data to identify and rectify real time errors during production.
  • Identify and resolve issues with bakery equipment and technology.
  • Plan the ordering of stock and materials in line with production demand.
  • Manage the rotation and safe storage of stock and materials in line with production demand.
  • Monitor compliance with food safety, health and safety at work, and environmental legislation.
  • Measure and monitor product yield efficiency and waste minimisation.
  • Assist in the resolution of feedback and complaints and implement changes for improvement.

  Behaviours

  • Prioritises and promotes health and safety and food safety.
  • Accountable for own actions and actions of team.
  • Maintains a customer focus.
  • Positive and adaptable in approach to new demands and situations.
  • Leads a team effectively.
  • Committed to maintaining knowledge of current industry best practices.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 3; Equal to A level
• Course duration: 24 months
• Maximum funding: £9,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Artisan baker
  • Bakery production supervisor
  • Bakery team leader
  • Head baker
  • Lead baker
  • Line leader
  • New product development technician
  • Specialist baker
  • Test baker

View more information about Lead baker (level 3) from the Institute for Apprenticeships and Technical Education.