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.
Find training providers for this course
Apprenticeship location
Manchester, Greater Manchester Remove location