Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Niamh Briggs from An Garda Síochána to give some advice for people considering this job:

Niamh Briggs


An Garda Síochána

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Niamh Briggs
I would advise to any young person to go to college first and/or travelling and gain some life experience as this will help you deal/cope with situations a lot better.

Creative people are drawn to careers and activities that enable them to take responsibility for the design, layout or sensory impact of something (visual, auditory etc). They may be drawn towards the traditional artistic pursuits such as painting, sculpture, singing, or music. Or they may show more interest in design, such as architecture, animation, or craft areas, such as pottery and ceramics.

Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
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In Summary header image


This new apprenticeship programme has reached development stage as of May 2017.

Proposer /Provider: Scottish Bakers

This is a 2-year Level 5 Apprenticeship for the Bakery Industry

This apprenticeship programme is not yet fully approved. Additional information is constantly being added here, as it becomes available. Outline information correct - May 2017.

A Baker produces dough and confectionery products in craft/artisan, retail and industrial-scale bakery environments.

Training header image

Having successfully completed their training, the Baker will have:


The history of bread making: the size and structure of the bakery sector; how and why production methods have evolved.

  • Theories of baking
  • Basic recipe formulation
  • The methods and processes used in bakery, both by hand and using equipment, including weighing, mixing, proving, dividing, shaping, scaling, blocking, baking, cooling and finishing for a range of bakery products
  • How to use different types of equipment, including mixers and ovens
  • How to use knives safely including correct use and application
  • Ingredients used in bakery: how to store, handle and transport the main ingredients used in baking such as flour, yeast, salt, sugar, fats, improvers, water, eggs
  • Principles of ingredients: including their origins, properties: purposes and uses; grades and quality; and how they interact
  • Principles of making dough: including changes in physical properties during processing, types of dough for different products
  • Finished baked products: how to source, store, handle, package, label and transport types of finished baked products
  • The importance of minimising waste and maximising product yield and profit, including pricing and costing
  • How to deal with waste products and the importance of recycling to a bakery business
  • Legislation and regulations in the food industry, including health and safety, food safety, allergens, hygiene, cleaning, labelling, and environmental
  • The impact of consumer trends and requirements on the baking industry
  • How to fry off products and use hotplates
  • How to use problem-solving skills to find root cause of faults
  • Innovation and New Product Development (NPD) benefit bakery
  • How to use and apply quality assurance and monitoring process

To produce
  • A loaf by hand with no mechanical aids – using only flour, salt, water and yeast
  • Bread and cake products to specification, using both manual baking processes and mechanical processes
  • A range of pastries to specification, including sweet and savoury
  • A range of enriched doughs to specification.
and to
  • Finish bakery products to specification
  • Source, handle and store ingredients and finished goods • Use knives, equipment and machinery
  • Comply with legislation, regulations and organisational requirements for health and safety, food safety and hygiene •
  • Maintain quality by carrying out product sampling and testing against organisational and customer specifications
  • Communicate effectively with colleagues, suppliers and customers
  • Work as part of a team and individually in a commercial baking environment
  • Use problem-solving skills to find the root cause of faults
  • Manage time effectively to meet production schedule


Personal Qualities header image

  • Safe Working: ensures safety of self and others, food safe, addresses safety issues and concerns
  • Ownership of work: accepts responsibility and is proactive
  • Pride in work: integrity, aims for excellence, punctual and reliable
  • Self-development: seeks learning and development opportunities
  • Integrity and respect: for all colleagues
  • Working in a team: builds good relationships with others
  • Problem-solving: identifies and participates in problem-solving •
  • Responsiveness to change: flexibility to the changing environment and demands
  • Company/industry perspective: desire to learn about own company and food industry, acts as an ambassador
  • Effective Communication: with others, listens effectively, receives feedback 

Work Activities header image

Tasks  and Responsibilities 

The Craft Baker typically:

  • Produces individual dough based bread products and confectionery products
  • Hand deposits, pipes and sheets
  • Produces and finishes cakes by hand
  • Understands when and how to use specialised ingredients, including chocolate, fruit, icing, jelly
Automated Bakers produce baked goods in an automated bakery setting and are required to understand
  • Automated and mechanical processing methods 
  • Batch processing
  • Mixing methods, including Chorleywood bread process 
  • The principles of Large Scale Production
  • Ingredient management in large production
  • How to use programmable log controllers (PLCs)
  • The principles of auditing requirements

Pay & Fees header image

Being accepted on this proposed Apprenticeship will require a job seeker to first secure an “Apprenticeship Contract” with an approved organisation / employer.

As details of approved organisations become available, they will be included here.

Each approved organisation will determine the particular salary structure for the apprenticeship, which will be communicated at contract negotiation stage with the proposed candidate. 

There will be no difference in rate-of-pay between the time an apprentice spends on-the-job and time in training.

Entry Requirements header image

More information coming soon ...

Getting an Apprenticeship header image

More information coming soon ...

Career Opportunities header image

More information coming soon ...

Occupation Profile header image

Progression Routes header image

Occupation Data

Baker / Confectioner

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