Roles in the bakery industry are varied and range from craft bakers producing small scale artisan bread, as well as morning goods, cakes and pastries to in-store bakers within retail environments and operator roles within automated plant bakeries
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. Bakers are passionate about their industry and the products they make and take great pride in their work.
There are many varied employment and career opportunities in the bakery industry. Bakers may be employed in a traditional craft bakery or in a large automated processing plant; a specialist retail shop or supermarket. Many bakers opt to set up and manage their own businesses.
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.
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You are interested in starting a career in the Bakery industry, either or for current employees wishing to upskill and gain a recognised qualification.
Math and English at Level 2 preferred although can be achieved as part of the development programme/apprenticeship. Apprentices will be required to have achieved level 1 English and maths and to have taken level 2 English and maths tests prior sitting the End Point Assessment.
Developed with industry support, the FDQ Level 2 Diploma in Bakery qualification is aligned to the requirements of the Level 2 Baker Standard. The qualification contains mandatory knowledge units in areas including the principles of baking, including health and safety and food safety, and bakery ingredients and their functionality. Occupational knowledge is built by exploring bakery manufacturing practice; problem solving in bakery; bakery innovation and new product development; effective team working in bakery.
Apprentices will study 8 core units and follow one of three pathways to give the best fit with their business: craft baker, in-store baker or automated baker; giving an additional 2 units. Added value units are also provided, which provide extra knowledge and skills within specific aspects of bakery, e.g. cake decorating, artisan patisserie and how to adapt recipes for special diets. These ‘added value’ units have been supplemented by FDQ to enable the apprentices to achieve credit for activities they do in the job but they DO NOT contribute to achievement of the qualification.
Day release with practical and theory delivery helping you to prepare for your ERA (End Point assessment) with the support of your work coach. Assignments will also be set as well as various classroom activities, workshops and tasks to help you gain the skills and knowledge needed alongside support and training from your employer in order to prepare you for a career in the bakery industry.
The course has been but together and will be delivered by specialist bakers at St Austell with college days being taught mainly out of the kitchens helping you to develop new skills and improve current skills. You will get one to one support in the workplace by one of our specialist bakers as well as continual assessment at work by one of our trained assessors.
An opportunity to progress onto a higher level Bakery standard on completion of the Level 2 Apprenticeship Standard.
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.