Bakery Level 2 Apprenticeship

On this apprenticeship you will develop bakery specific skills and specialist bakery subject knowledge which support career progression in baking industry roles.

Course content

Your role will depend on your employer but could involve bread baking, flour confectionery, patisserie, cake decoration, bakery packaging and wrapping, bakery retail and service. You could be working in an artisan or craft /home bakery or an in-store or plant bakery.

You will learn about the science of creating the perfect loaf and artisan bread using overnight sponges, carefully weighing and measuring the ingredients. As well as making baked goods, you will also be involved with the display and sale of the products to customers. Health and safety and food hygiene play an important role as well as learning how to operate machinery.

You will cover topics such as food safety and health and safety, dough and confectionery processing and problem resolution and packaging and labelling.

Will this course suit me?

This apprenticeship is suitable for someone with a passion for making national and international breads, cakes, confectionary and chocolate products.

Entry Requirements

  • 4 GCSEs at A*-D or acceptable alternatives including English Language with Maths no lower than an E. You will also need to gain a suitable employer.

The majority of the programme is delivered and assessed in the workplace. You will build a portfolio of evidence to support the tasks you complete at the workplace to demonstrate you can complete tasks safely and use knowledge learnt. On-line assessments will take place at the College or in the workplace.

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Bakery Level 2 Apprenticeship

Duration: 1 year

Study options: Delivery at Provider Premises, Full Time


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