This occupation is found in…manufacturing and retail sectors. Employers range in size from small to large.
Bakers may work in:
• a craft bakery, working in a production unit producing hand crafted bakery products to supply their own retail outlets or direct sale to third party wholesale customers; or
• a plant bakery that produces bakery products using large scale production methods, to supply food and retail outlets, working in a large-scale production facility; with a high level of automation in a continuous process; or
• a retail outlet involved in both production and shop floor activities producing, baking off and displaying products for direct sale to customers
This is a core and option apprenticeship standard. Apprentices must be trained and assessed against the core and one option:
• craft
• plant
• retail
The broad purpose of the occupation is… to produce/bake-off safe bakery products and package and label them to the required specification. Bakery products include bread (for example, buns/rolls, enriched doughs, loaves), pastries (for example, croissants, danish pastries, puff pastries, tarts) and confectionery (for example, cakes, cupcakes, muffins, swiss rolls). Depending on the type of bakery, bakers may produce one product or a range of bakery products. They use a range of tools and equipment, which they clean and check. It is important that they complete bakery documentation/records, for example compliance checks. Contributing to material/stock control, maintaining the production environment and product/process improvement is also part of the role.
Producing a wide range of varied products is a bigger aspect of the craft baker role, requiring scale up/down of recipes and enhanced finishing of products. For plant bakers, working at scale requires the operation of handovers and conducting production quality assurance/checks. Whilst the retail bakers’ role, includes serving customers and display and replenishment of products.
Bakers may be required to work shifts, including unsociable hours, often in a manual environment.
In their daily work, an employee in this occupation interacts with…other bakers, and personnel from other teams and functions such as hygiene, maintenance, quality, warehousing, distribution and other retail sections – depending on the type, size and structure of the company. Typically, they report to a manager. They may also have contact with external personnel such as suppliers, auditors and regulators. In a retail environment, customer interaction is a key part of the role.
An employee in this occupation will be responsible for…working individually or as part of a team under supervision. They must produce safe bakery products to specification, whilst meeting deadlines, productivity, efficiency, hygiene and environmental requirements. They must ensure the health and safety of self and others, including the safe operation and cleaning of tools and equipment. In a retail environment, meeting service expectations and presenting a professional image of self and company to customers is a requirement.
Typical job titles used for this occupation… baker, in-store baker, baking operative, confectioner, biscuiteer
Duties
Duty
KSB mapping
1. Craft - Produce craft bread products to specification.
2. Craft - Produce craft pastries and confectionery to specification.
3. Craft - Amend recipes to meet craft bakery production requirements.
4. Craft - Finish craft bakery products.
5. Plant - Produce bread products to specification, using large scale production methods.
6. Plant - Produce pastries and confectionery to specification, using large scale production methods.
7. Plant - Operate production bakery product changeovers.
8. Plant - Conduct production quality assurance/checks.
9. Retail – Produce/bake off bread products to specification, using ingredients or a mix.
10. Retail – Produce/bake off pastries and confectionery, using ingredients or a mix.
11. Retail - Display and replenish bakery products in store.
12. Retail - Serve customers and sell bakery products in store.
13. Core – Prepare bakery products for customer/consumer, including packaging and labelling of bakery products.
14. Core - Contribute to material/stock control for bakery production for example, bakery ingredients, packaging, labels.
15. Core - Contribute to maintaining a clean and effective bakery production environment.
16. Core - Complete bakery documentation/records - paper-based or electronic for example, legal and process compliance checks, hygiene records, weights.
17. Core - Contribute to resolving issues with and making improvements to bakery products/production.
Knowledge
K1. The bakery sector: size and structure, how and why production methods have evolved, types of customers.
K2. Consumer requirements and current trends; impact on the bakery industry.
K3. Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
K4. Basic recipe formulation.
K5. Bakery methods and processes: weighing, mixing, dividing, proving, dividing, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
K6. Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
K7. 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.
K8. 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).
K12. Health and Safety at Work Act; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
K13. Environmental: legislation, sustainable & responsible use of resources and recycling.
K14. Hygiene procedures: personal hygiene standards and bakery hygiene.
K15. Common baking faults and issues; problem solving.
K16. Quality assurance and monitoring of processes.
K17. Verbal and non-verbal communication techniques.
K18. Documentation requirements; compliance records
K19. Equality and diversity in the workplace.
K20. Craft – Different types of pastry: sweet, savoury.
K21. Craft – Raising agents used in confectionery: baking power, bicarbonate of soda, egg, egg white.
K22. Craft – Aeration techniques – mechanical, natural and chemical.
K23. Craft – Principles of lamination.
K24. Plant – Large scale production principles; uniformity and consistency to drive consumer satisfaction.
K25. Plant – Automated and mechanical processing methods.
K26. Plant – Audit requirements.
K27. Plant – Ingredient management and batch processing in large scale production.
S26. Plant - Check product specifications throughout the key process steps; identify and rectify or report production issues.
S27. Retail - Serve customers; sell to customers.
S28. Retail - Display and replenish bakery products.
Behaviours:
B1. Prioritises health and safety and food safety.
B2. Takes ownership of work for example, completes allocated tasks, seeks help if required.
B3. Consumer/customer focus for example, strives to meet their needs.
B4. Adaptable for example, responds positively to changing demands.
B5. Team worker for example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
B6. Committed to continued professional development for example, seeks learning and development opportunities.
Additional Information
Proposed Route: Hospitality & Catering (Request to move to Engineering & manufacturing route)
Typical duration of apprenticeship (months): 18
Proposed occupational Level: 2
English and mathematics: Apprentices without level 1 English and maths will need to achieve this level and apprentices without level 2 English and maths will need to take the tests for this level prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.
Draft Revision for Baker (ST0191)
Occupational profile
This occupation is found in…manufacturing and retail sectors. Employers range in size from small to large.
Bakers may work in:
• a craft bakery, working in a production unit producing hand crafted bakery products to supply their own retail outlets or direct sale to third party wholesale customers; or
• a plant bakery that produces bakery products using large scale production methods, to supply food and retail outlets, working in a large-scale production facility; with a high level of automation in a continuous process; or
• a retail outlet involved in both production and shop floor activities producing, baking off and displaying products for direct sale to customers
This is a core and option apprenticeship standard. Apprentices must be trained and assessed against the core and one option:
• craft
• plant
• retail
The broad purpose of the occupation is… to produce/bake-off safe bakery products and package and label them to the required specification. Bakery products include bread (for example, buns/rolls, enriched doughs, loaves), pastries (for example, croissants, danish pastries, puff pastries, tarts) and confectionery (for example, cakes, cupcakes, muffins, swiss rolls). Depending on the type of bakery, bakers may produce one product or a range of bakery products. They use a range of tools and equipment, which they clean and check. It is important that they complete bakery documentation/records, for example compliance checks. Contributing to material/stock control, maintaining the production environment and product/process improvement is also part of the role.
Producing a wide range of varied products is a bigger aspect of the craft baker role, requiring scale up/down of recipes and enhanced finishing of products. For plant bakers, working at scale requires the operation of handovers and conducting production quality assurance/checks. Whilst the retail bakers’ role, includes serving customers and display and replenishment of products.
Bakers may be required to work shifts, including unsociable hours, often in a manual environment.
In their daily work, an employee in this occupation interacts with…other bakers, and personnel from other teams and functions such as hygiene, maintenance, quality, warehousing, distribution and other retail sections – depending on the type, size and structure of the company. Typically, they report to a manager. They may also have contact with external personnel such as suppliers, auditors and regulators. In a retail environment, customer interaction is a key part of the role.
An employee in this occupation will be responsible for…working individually or as part of a team under supervision. They must produce safe bakery products to specification, whilst meeting deadlines, productivity, efficiency, hygiene and environmental requirements. They must ensure the health and safety of self and others, including the safe operation and cleaning of tools and equipment. In a retail environment, meeting service expectations and presenting a professional image of self and company to customers is a requirement.
Typical job titles used for this occupation… baker, in-store baker, baking operative, confectioner, biscuiteer
Duties
Knowledge
K1. The bakery sector: size and structure, how and why production methods have evolved, types of customers.
K2. Consumer requirements and current trends; impact on the bakery industry.
K3. Baking theory: mixing, proving, retarding, resting, baking, cooling; their function and how they affect product quality.
K4. Basic recipe formulation.
K5. Bakery methods and processes: weighing, mixing, dividing, proving, dividing, shaping, scaling, blocking/forming, baking, fry-off, pre-bake, cooling and finishing; requirements and purpose.
K6. Bakery equipment: different types of mixers, processing equipment, ovens, hotplates, knifes, packaging, labelling; their application, cleaning and operational checks requirements.
K7. 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.
K8. 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).
K9. Finished baked products requirements: packaging, labelling, storage, handling and transportation.
K10. Maximising product yield efficiency and waste minimisation.
K11. Bakery legislation, regulations and requirements: Food Safety, Allergen control, Hazard Analysis Critical Control Points (HACCP), Labelling, acrylamide, bakery-related asthmagens (powders), flour dust.
K12. Health and Safety at Work Act; Control of Substances Hazardous to Health, Risk assessments and method statements, manual handling, Personal Protective Equipment (PPE) and standard operating procedures.
K13. Environmental: legislation, sustainable & responsible use of resources and recycling.
K14. Hygiene procedures: personal hygiene standards and bakery hygiene.
K15. Common baking faults and issues; problem solving.
K16. Quality assurance and monitoring of processes.
K17. Verbal and non-verbal communication techniques.
K18. Documentation requirements; compliance records
K19. Equality and diversity in the workplace.
K20. Craft – Different types of pastry: sweet, savoury.
K21. Craft – Raising agents used in confectionery: baking power, bicarbonate of soda, egg, egg white.
K22. Craft – Aeration techniques – mechanical, natural and chemical.
K23. Craft – Principles of lamination.
K24. Plant – Large scale production principles; uniformity and consistency to drive consumer satisfaction.
K25. Plant – Automated and mechanical processing methods.
K26. Plant – Audit requirements.
K27. Plant – Ingredient management and batch processing in large scale production.
K28. Retail - Display requirements: plans, stock levels, height, rotation, replenishment.
K29. Retail – Customer service; complaints process.
K30. Retail – Selling techniques: up-selling.
K31. Retail – Product knowledge: suitability, complementary items.
Skills
S1. Read and interpret information for example, specification, recipe and production plan.
S2. Plan bakery tasks.
S3. Prepare for bakery tasks; obtain materials.
S4. Prepare ingredients.
S5. Weigh or check weight of ingredients/products.
S6. Mix ingredients.
S7. Pre-bake preparation, for example deposit, scale, cut/divide.
S8. Mould products.
S9. Monitor prove.
S10. Pre-bake and/or post-bake dressing of product.
S11. Select, prepare/set-up and use equipment and machinery.
S12. Operate ovens.
S13. Clean and check tools and equipment.
S14. Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
S15. Receive and store materials/stock from external suppliers and/or internal stores.
S16. Store finished goods.
S17. Package and label bakery products for example, allergens.
S18. Comply with health & safety, food safety and environmental procedures; PPE, hygiene, method statements.
S19. Clean and tidy work area; dispose of waste and recycle.
S20. Communicate verbally (for example with colleagues, suppliers and customers).
S21. Record information (paper based or electronic).
S22. Identify bakery product problems/faults and underlying causes.
S23. Craft – Scale up/down a recipe using percentages.
S24. Craft – Prepare and apply fillings/coatings.
S25. Plant – Follow product changeover procedures.
S26. Plant - Check product specifications throughout the key process steps; identify and rectify or report production issues.
S27. Retail - Serve customers; sell to customers.
S28. Retail - Display and replenish bakery products.
Behaviours:
B1. Prioritises health and safety and food safety.
B2. Takes ownership of work for example, completes allocated tasks, seeks help if required.
B3. Consumer/customer focus for example, strives to meet their needs.
B4. Adaptable for example, responds positively to changing demands.
B5. Team worker for example, polite, keeps others informed, helps colleagues, takes account of equality and diversity.
B6. Committed to continued professional development for example, seeks learning and development opportunities.
Additional Information
Proposed Route: Hospitality & Catering (Request to move to Engineering & manufacturing route)
Typical duration of apprenticeship (months): 18
Proposed occupational Level: 2
English and mathematics: Apprentices without level 1 English and maths will need to achieve this level and apprentices without level 2 English and maths will need to take the tests for this level prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.
Additional qualifications - None