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.

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