The Bakery apprenticeship is an integrated programme of knowledge and skills acquisition, developed alongside core behaviours expected of a competent baker operating in a commercial setting.
This qualification is designed for learners who wish to develop intermediate skills and knowledge in Bakery. Learners will work towards compliance standards which will confirm occupational competence in job roles including: craft baker, in-store baker and automated plant baker.
Roles in the bakery industry are varied and range from craft bakers producing small scale artisan bread, as well as morning goods, cakes and pastries to in-store bakers within retail environments and operator roles within automated plant bakeries.
The qualification is designed to support achievement of the Standard for Bakery Apprenticeship. However, learners may wish to achieve this qualification outside of an apprenticeship programme where this better meets their learning and development needs.
This qualification contains mandatory knowledge units in areas including the principles of baking, including health and safety and food safety, and bakery ingredients and their functionality. Occupational knowledge is built by exploring bakery manufacturing practice; problem solving in bakery; bakery innovation and new product development; effective team working in bakery.
Occupational skills are built within the production of bread and morning goods, cakes and pastries, putting newly gained knowledge into practice.
Learners will study 8 core units and follow one of three pathways to give the best fit with their business: craft baker, in-store baker or automated baker; giving an additional 2 units. 'Added value' units are also provided, which provide extra knowledge and skills within specific aspects of bakery, e.g. cake decorating, artisan patisserie and how to adapt recipes for special diets. These 'added value' units achieve credits but they DO NOT contribute to achievement of the qualification. They are not a mandatory requirement of the qualification.
National Food and Drink Training (NFDT) was established in 2015 as a rebrand of Scottish Bakers training provision. This was a direct result of the strengthening of its portfolio to include lean manufacturing techniques and the delivery of the new Food Manufacturing Excellence (FME) qualifications.
National Food & Drink Training
c/o Scottish Bakers
Unit 2, Halbeath Interchange Business Park
01383 661 555