Apprenticeship training course
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.
- Qualification level
-
3
Equivalent to A level. - Typical duration
- 24 months
- Apprenticeship category
- Catering and hospitality
- Maximum funding
-
£9,000
Maximum amount government will fund
for apprenticeship training. - Also known as
-
- Artisan baker
- Bakery production supervisor
- Bakery team leader
- Head baker
- Lead baker
- Line leader
- New product development technician
- Specialist baker
- Test baker
- Skills
-
Skills an apprentice will learn
- 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.
Full information on Lead baker (level 3) is available from the Institute for Apprenticeships and Technical Education.