Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.
Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.
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
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.
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
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
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
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
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.