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
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.