Choosing an apprenticeship can unlock your potential
First lets learn about the different types of Bakers…..
There are three types of Bakers may work in a craft, plant or retail outlet.
A craft baker works in a production unit producing hand crafted bakery products. They supply their own retail outlets or sell direct to third party wholesale customers.
A plant baker produces bakery products using large scale production methods, to supply food and retail outlets. They work in a large-scale production facility, with a high level of automation in a continuous process.
A retail baker is involved in both production and shop floor activities. They produce, bake off and display products for direct sale to customers.
Next let’s learn about their daily work….
In their daily work, an employee in this occupation may interact with other bakers and people from other teams and functions. This will depend on the type, size and structure of the bakery.
Other teams and functions may include hygiene, maintenance,quality, warehousing, distribution and other retail sections. Typically, theyreport to a manager. They may also have contact with external personnel such as suppliers, auditors and regulators.
In a retail environment, customer contact is a key part of the role. An employee in this occupation is responsible for working by themselves or as part of a team under supervision. They must produce safe bakery products to specification. Deadlines, productivity, efficiency, hygiene and environmental requirements must be met.
They must ensure the health and safety of self and others. This includes the safe operation and cleaning of tools and equipment. Retail bakers must also meet service expectations and present a professional image of themselves and the company to customers.
Finally let’s learn about what you need to start on the journey to become a baker……
There are a number of Knowledge, Skills and Behaviour points that are required….
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.
Skills…. Read and interpret information for example, specification,
recipe and production plan. Plan bakery tasks. Prepare for bakery tasks. Obtain materials.
Behaviours…… Prioritises health and safety and food safety. Takes ownership of work.
Qualifications…
English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
Employers involved in creating the standard: Fullers Bakery, Hovis, London Bread Company, Morrisons Plc, Park Cakes, Sainsbury’s, Warburtons
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