Key information

  1. Status: Approved for delivery
  2. Reference: ST1349
  3. Version: 1.0
  4. Level: 3
  5. Typical duration to gateway: 24 months
  6. Typical EPA period: 3 months
  7. Maximum funding: £9000
  8. Route: Catering and hospitality
  9. Date updated: 07/11/2023
  10. Approved for delivery: 7 November 2023
  11. Lars code: 736
  12. EQA provider: Ofqual
  13. Review: this apprenticeship will be reviewed in accordance with our change request policy.
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Apprenticeship summary

Overview of the role

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.

Occupation summary

This occupation is found in the craft and production bakery sector or the new product development departments of bakery ingredient suppliers. The occupation may also be found in certain hospitality sectors eg large fine dining kitchens. Work may be carried out in craft bakeries, large and small, factory-scale production bakeries, hotels, hospitals, and prison kitchens where bakery products are made on site, in ingredient supplier and commercial test bakeries.

The broad purpose of the occupation is to 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. They will have knowledge of the recipe makeup, complex processing methods and processing equipment as well as a strong knowledge of specialised ingredients, and the principles of product improvement or new product development. Depending on the size and scope of operation a Lead Baker may have responsibility for a section or department. Within an NPD role may be Lead Test Baker.

In their daily work, an employee in this occupation interacts with their bakery team including senior managers and internal auditors. They would report to a section/department head, production manager, bakery manager or even an external proprietor depending on scale. In NPD the Lead Baker would be responsible to the department manager. External contacts may include suppliers, auditors and customers.

An employee in this occupation will be responsible for ensuring products are food and hygiene safe and of the required quality. They would also need to ensure compliance in all areas of health and safety, food safety and business rules. A Lead Baker will have knowledge and skills associated with team leadership and a full understanding of the principles of product costing and productivity measurement. They must work to deadlines and financial targets. Their expertise would see them contribute to NPD, line and process improvements and team development. Progression pathway could lead through to production management, NPD test bakery leader, bakery technologist or bakery management.

Typical job titles include:

Artisan baker Bakery production supervisor Bakery team leader Head baker Lead baker Line leader New product development technician Specialist baker Test baker

Duties

  • Duty 1 Plan, manage, produce and finish bakery products to quality and product specifications.
  • Duty 2 Train and develop bakery team.
  • Duty 3 Monitor quality assurance.
  • Duty 4 Manage the safe, responsible, accurate, and productive use of bakery equipment and technology.
  • Duty 5 Ensure that the correct ingredients and materials are available in line with production demand.
  • Duty 6 Ensure adherence to bakery operations compliance systems.
  • Duty 7 Contribute to investigation and resolution of internal and external feedback and complaints.
  • Duty 8 Ensure appropriate presentation and packaging of bakery products in line with workplace specifications and labelling legislation.
  • Duty 9 Contribute to decisions about bakery sales and promotion strategies.
  • Duty 10 Undertake comparison testing of bakery ingredient and processing.

Apprenticeship summary

ST1349, lead baker level 3

This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.

What is an end-point assessment and why it happens

An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.

Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.

The length of the training for this apprenticeship is typically 24 months. The EPA period is typically 3 months.

The overall grades available for this apprenticeship are:

  • fail
  • pass
  • merit
  • distinction


EPA gateway

The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.

The gateway requirements for your EPA are:

  • achieved English and mathematics qualifications in line with the apprenticeship funding rules
  • for the interview underpinned by a portfolio, you must submit a portfolio of evidence

Assessment methods

Observation with questions

You will be observed by an independent assessor completing your work. It will last at least 4 hours. They will ask you at least 5 questions.


Interview underpinned by a portfolio of evidence

You will have an interview with an independent assessor. It will last at least 90 minutes. They will ask you at least 15 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.


Multiple-choice test

You will complete a multiple-choice test. It will be closed book, meaning you will not have access to any books or reference materials.

The test will have 30 multiple-choice questions. You will have 60 minutes to complete it.



Who to contact for help or more information

You should speak to your employer if you have a query that relates to your job.

You should speak to your training provider if you have any questions about your training or EPA before it starts.

You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments

If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.

Print occupational standard

Details of the occupational standard

Occupation summary

This occupation is found in the craft and production bakery sector or the new product development departments of bakery ingredient suppliers. The occupation may also be found in certain hospitality sectors eg large fine dining kitchens. Work may be carried out in craft bakeries, large and small, factory-scale production bakeries, hotels, hospitals, and prison kitchens where bakery products are made on site, in ingredient supplier and commercial test bakeries.

The broad purpose of the occupation is to 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. They will have knowledge of the recipe makeup, complex processing methods and processing equipment as well as a strong knowledge of specialised ingredients, and the principles of product improvement or new product development. Depending on the size and scope of operation a Lead Baker may have responsibility for a section or department. Within an NPD role may be Lead Test Baker.

In their daily work, an employee in this occupation interacts with their bakery team including senior managers and internal auditors. They would report to a section/department head, production manager, bakery manager or even an external proprietor depending on scale. In NPD the Lead Baker would be responsible to the department manager. External contacts may include suppliers, auditors and customers.

An employee in this occupation will be responsible for ensuring products are food and hygiene safe and of the required quality. They would also need to ensure compliance in all areas of health and safety, food safety and business rules. A Lead Baker will have knowledge and skills associated with team leadership and a full understanding of the principles of product costing and productivity measurement. They must work to deadlines and financial targets. Their expertise would see them contribute to NPD, line and process improvements and team development. Progression pathway could lead through to production management, NPD test bakery leader, bakery technologist or bakery management.

Typical job titles include:

Artisan baker Bakery production supervisor Bakery team leader Head baker Lead baker Line leader New product development technician Specialist baker Test baker

Occupation duties

Duty KSBs

Duty 1 Plan, manage, produce and finish bakery products to quality and product specifications.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K24 K25 K30

S1 S2 S3 S4 S5 S6 S8 S9 S10

B2 B4 B5

Duty 2 Train and develop bakery team.

K11 K12

S11 S12

B1 B2 B5 B6

Duty 3 Monitor quality assurance.

K13 K14 K17

S13 S14 S15 S20

B2 B5 B6

Duty 4 Manage the safe, responsible, accurate, and productive use of bakery equipment and technology.

K9 K15 K16

S16

B1 B2

Duty 5 Ensure that the correct ingredients and materials are available in line with production demand.

K18

S17 S18

B2

Duty 6 Ensure adherence to bakery operations compliance systems.

K19 K20 K21 K26

S19

B1 B2 B5

Duty 7 Contribute to investigation and resolution of internal and external feedback and complaints.

K22

S21

B2 B3 B4 B5

Duty 8 Ensure appropriate presentation and packaging of bakery products in line with workplace specifications and labelling legislation.

K23 K26

B1 B2 B3

Duty 9 Contribute to decisions about bakery sales and promotion strategies.

K27 K28 K29

S7

B3 B4 B6

Duty 10 Undertake comparison testing of bakery ingredient and processing.

K13 K14

S13

B2 B5 B6

KSBs

Knowledge

K1: Technical understanding of cake making methods. Back to Duty

K2: Technical understanding of biscuit making methods. Back to Duty

K3: Technical understanding of sweet and savoury pastry making methods. Back to Duty

K4: Technical understanding of fermented and chemically leavened dough product making methods. Back to Duty

K5: The purpose of recipe specifications and consequences of non-compliance with recipe specifications. Back to Duty

K6: Bakery Equipment appropriate to different processes and products. Back to Duty

K7: Principles of Bakery production planning and scheduling. Back to Duty

K8: Key performance indicators and how they are used to manage production and bakery performance. Back to Duty

K9: Production methods and processes: monitoring, checks, equipment setting. Back to Duty

K10: Principles of continuous improvement. Back to Duty

K11: Importance of training a bakery team. Back to Duty

K12: Principles of team working. Back to Duty

K13: Principles of organoleptic testing to measure the quality of products. Back to Duty

K14: Principles for benchmarking products. Back to Duty

K15: Principles of route cause analysis and preventative action. Back to Duty

K16: Productive use, care and preventative maintenance of bakery equipment and technology. Back to Duty

K17: The principles of food safety supervision for bakery. Back to Duty

K18: Principles of stock control and inventory management. Back to Duty

K19: Health and safety legislation. Back to Duty

K20: Food safety legislation. Back to Duty

K21: Environmental legislation, waste management, and pest control principles in bakeries. Back to Duty

K22: Principles of handling feedback and complaints. Back to Duty

K23: Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper. Back to Duty

K24: Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process. Back to Duty

K25: Scientific principles of fermentation and sourdough microbiology. Back to Duty

K26: Importance of food labelling legislation, and the legal consequences of non-compliance. Back to Duty

K27: Bakery trends and implications of seasonality. Back to Duty

K28: Principles of bakery profitability. Back to Duty

K29: Sales and promotion models for different media including social and digital. Back to Duty

K30: Technical understanding of couverture chocolate. Back to Duty

Skills

S1: Produce refined cake products using complex techniques. Back to Duty

S2: Produce refined biscuit products using complex techniques. Back to Duty

S3: Produce refined sweet and savoury pastry products using complex techniques. Back to Duty

S4: Produce refined fermented and chemically leavened dough product using complex techniques. Back to Duty

S5: Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results. Back to Duty

S6: Apply refined finishing techniques. Back to Duty

S7: Contribute to production planning to meet demand. Back to Duty

S8: Monitor the efficiency of productivity. Back to Duty

S9: Manage preparation, baking, and finishing techniques. Back to Duty

S10: Contribute to the development of operating procedures and continual improvement activity. Back to Duty

S11: Provide guidance or training to colleagues. Back to Duty

S12: Communicate with colleagues and stakeholders visually and verbally. Back to Duty

S13: Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties. Back to Duty

S14: Contribute to the development, improvement and adaptation of products. Back to Duty

S15: Interpret quality information and data to identify and rectify real time errors during production. Back to Duty

S16: Identify and resolve issues with bakery equipment and technology. Back to Duty

S17: Plan the ordering of stock and materials in line with production demand. Back to Duty

S18: Manage the rotation and safe storage of stock and materials in line with production demand. Back to Duty

S19: Monitor compliance with food safety, health and safety at work, and environmental legislation. Back to Duty

S20: Measure and monitor product yield efficiency and waste minimisation. Back to Duty

S21: Assist in the resolution of feedback and complaints and implement changes for improvement. Back to Duty

Behaviours

B1: Prioritises and promotes health and safety and food safety. Back to Duty

B2: Accountable for own actions and actions of team. Back to Duty

B3: Maintains a customer focus. Back to Duty

B4: Positive and adaptable in approach to new demands and situations. Back to Duty

B5: Leads a team effectively. Back to Duty

B6: Committed to maintaining knowledge of current industry best practices. Back to Duty

Qualifications

English and Maths

Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.

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End-point assessment plan

V1.0

Introduction and overview

This document explains the requirements for end-point assessment (EPA) for the lead baker apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.

Lead baker apprentices, their employers and training providers should read this document.

A full-time lead baker apprentice typically spends 24 months on-programme. The apprentice must spend at least 12 months on-programme and complete the required amount of off-the-job training in line with the apprenticeship funding rules.

The EPA should be completed within an EPA period lasting typically 3 months.

The apprentice must complete their training and meet the gateway requirements before starting their EPA. The EPA will assess occupational competence.

An approved EPAO must conduct the EPA for this apprenticeship. Employers must select an approved EPAO from the the apprenticeship providers and assessment register (APAR).

This EPA has 3 assessment methods.

The grades available for each assessment method are below.

Assessment method 1 - observation with questions:

  • fail
  • pass
  • distinction

Assessment method 2 - interview underpinned by a portfolio:

  • fail
  • pass
  • distinction

Assessment method 3 - knowledge test:

  • fail
  • pass

The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:

  • fail
  • pass
  • merit
  • distinction

EPA summary table

On-programme - typically 24 months

The apprentice must:

  • complete training to develop the knowledge, skills and behaviours (KSBs) outlined in this apprenticeship’s occupational standard
  • complete training towards English and mathematics qualifications in line with the apprenticeship funding rules

  • compile a portfolio of evidence
End-point assessment gateway

The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship.

The apprentice must:

  • confirm they are ready to take the EPA
  • have achieved English and mathematics qualifications in line with the apprenticeship funding rules

For the interview underpinned by a portfolio, the apprentice must submit a portfolio of evidence.

The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO.

End-point assessment - typically 3 months

The grades available for each assessment method are below

Observation with questions:

  • fail

  • pass

  • distinction

Interview underpinned by a portfolio:

  • fail

  • pass

  • distinction

Knowledge test:

  • fail

  • pass

Overall EPA and apprenticeship can be graded:

    • fail
    • pass
    • merit
    • distinction

Duration of end-point assessment period

The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 3 months.

The EPAO should confirm the gateway requirements have been met and the EPA should start as quickly as possible.

EPA gateway

The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship. The employer may take advice from the apprentice's training provider, but the employer must make the decision. The apprentice will then enter the gateway.

The apprentice must meet the gateway requirements before starting their EPA.

They must:

  • confirm they are ready to take the EPA
  • have achieved English and maths qualifications in line with the apprenticeship funding rules
  • submit a portfolio of evidence for the interview underpinned by a portfolio

Portfolio of evidence requirements:

The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by this assessment method. It will typically contain 14 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.

In addition to evidence related to all KSBs mapped to this assessment method, apprentices must include evidence of a range of finished bakery products in the following categories:

  • cakes. Provide evidence of 1 finished product from each of the following categories:
    • standard cake
    • high ratio cake
    • fruited cake
    • non-fat sponge
  • biscuits. Provide evidence of 1 finished product from each of the following categories:
    • cookies
    • shortbread
    • syrup-based
  • pastry. Provide evidence of 1 finished product using 1 pastry from each of the following categories (2 finished products in total). 1 finished product must be savoury, 1 finished product must be sweet:
    • 1 product from either; short, sweet, puff or pate brise
    • 1 product from either; choux, enriched laminated
  • bread. Provide evidence of 1 finished product from each of the following categories:
    • standard loaf
    • hand-shaped loaf
    • either soda bread, ciabatta, focaccia, or sour dough
    • enriched bread with an inclusion of mixed seeds or fruit or both

Across the products in the portfolio, the following fillings and finishes must be demonstrated:

  • glazing, toppings, icing (feathering), chocolate flavoured coverings, chocolate flavoured fillings, creme fillings, fruit fillings, jam fillings, confectioner's custard (crème patisserie)

Evidence sources may include:

  • workplace documentation and records, for example:
    • workplace policies and procedures
    • witness statements
  • annotated photographs
  • video clips (maximum total duration 10 minutes); the apprentice must be in view and identifiable

This is not a definitive list; other evidence sources can be included.

The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance (for example, witness statements) rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.

The EPAO should not assess the portfolio of evidence directly as it underpins the interview . The independent assessor should review the portfolio of evidence to prepare questions for the interview . They are not required to provide feedback after this review.

The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO.

Order of assessment methods

The assessment methods can be delivered in any order.

The result of one assessment method does not need to be known before starting the next.

Observation with questions

Overview

In the observation with questions, an independent assessor observes the apprentice in their workplace and asks questions. The apprentice completes their day-to-day duties under normal working conditions. Simulation is not allowed. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.

Rationale

This assessment method is being used because:

  • the occupation involves practical activity best assessed through observation
  • this is a practical role, best demonstrated through performing bakery, duties and operations in the workplace
  • questioning allows for the assessment of the breadth and depth of underpinning knowledge against the grading descriptors, which may not naturally occur as part of the assessment
  • this is a holistic assessment of the KSBs, in a real working situation, which ensures that the KSBs can be demonstrated to the highest level

Delivery

The observation with questions must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.

An independent assessor must conduct and assess the observation with questions.

The independent assessor must only observe one apprentice at a time to ensure quality and rigour. They must be as unobtrusive as possible.

The EPAO must give the apprentice 14 days' notice of the observation with questions.

The observation must take 4 hours.

The independent assessor can increase the time of the observation with questions by up to 10%. This time is to allow the apprentice to complete a task or respond to a question if necessary.

The apprentice may choose to end any assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end any assessment methods early. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end any assessment early.

The observation with questions cannot be split, except for comfort breaks or to allow the apprentice to move from one location to another. Such breaks will not count towards the total observed time.

The EPAO must manage invigilation of the apprentice during the assessment, to maintain security of the EPA, in line with their malpractice policy. This includes breaks and moving between locations.

The independent assessor must explain to the apprentice the format and timescales of the observation with questions before it starts. This does not count towards the assessment time.

The independent assessor should observe the following during the observation:

  • ensuring optimal productivity and efficiency of bakery operations
  • managing a team
  • monitoring compliance with health & safety, food safety and environmental legislation
  • planning and managing bakery production
  • controlling stock of bakery ingredients, packaging and equipment

These activities provide the apprentice with the opportunity to demonstrate the KSBs mapped to this assessment method.

The independent assessor must ask questions. Questioning can occur both during and after the observation.

The purpose of the questions is to clarify further, any elements of a KSB, so as to allow the candidate to demonstrate their full comprehension of the theme being performed.

The time for questioning is included in the overall assessment time. The independent assessor must ask at least 5 questions. To remain as unobtrusive as possible, the independent assessor should ask questions during natural stops between tasks and after completion of work rather than disrupting the apprentice’s flow. The independent assessor must use the questions from the EPAO’s question bank. Follow-up questions are allowed where clarification is required.

The independent assessor must ask questions about KSBs that were not observed to gather assessment evidence. These questions are in addition to the above set number of questions for the observation with questions and should be kept to a minimum.

The independent assessor must make the grading decision. The independent assessor must assess the observation and responses to questions holistically when deciding the grade.

The independent assessor must keep accurate records of the assessment. They must record:

  • the KSBs observed
  • the apprentice’s answers to questions
  • the KSBs demonstrated in answers to questions
  • the grade achieved

Assessment location

The observation with questions must take place in the apprentice’s normal place of work for example, their employer’s premises or a customer’s premises. Equipment and resources needed for the observation must be provided by the employer and be in good and safe working condition.

Questioning that occurs after the observation should take place in a suitable environment, for example a quiet room, free from distractions and influence.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.  

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.

The EPAO must produce the following materials to support the observation with questions:

  • independent assessor assessment materials which include:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.

Interview underpinned by a portfolio

Overview

In the interview, an independent assessor asks the apprentice questions. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.

The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence.

Rationale

This assessment method is being used because it allows the assessment of KSBs that may not naturally occur in every workplace or may take too long to observe to be assessed, such as producing specific baked products. The method can be conducted remotely or on the same day as the observation therefore providing value for money.

Delivery

The interview must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.

An independent assessor must conduct and assess the interview.

The purpose is to assess the apprentice’s competence against the following themes:

  • continual improvement of operating procedures
  • identify and resolve issues with bakery equipment and processes
  • product development, improvement and adaptation
  • produce refined bakery products
  • remain customer focused through sales and promotion models
  • test comparison

The EPAO must give an apprentice 14 days' notice of the interview.

The independent assessor must have at least 2 weeks to review the supporting documentation.

The apprentice must have access to their portfolio of evidence during the interview.

The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, the portfolio of evidence is not directly assessed.

The interview must last for 90 minutes. The independent assessor can increase the time of the interview by up to 10%. This time is to allow the apprentice to respond to a question if necessary.

The apprentice may choose to end any assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end any assessment methods early. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end any assessment early.

The independent assessor must ask at least 15 questions. The independent assessor must use the questions from the EPAO’s question bank. Follow-up questions are allowed where clarification is required.

The independent assessor must make the grading decision.

The independent assessor must keep accurate records of the assessment. They must record:

  • the apprentice’s answers to questions
  • the KSBs demonstrated in answers to questions
  • the grade achieved 

Assessment location

The interview must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.

The interview should take place in a quiet room, free from distractions and influence.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.

The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.

The EPAO must produce the following materials to support the interview underpinned by a portfolio:

  • independent assessor assessment materials which include:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.

Knowledge test

Overview

In the knowledge test, the apprentice answers questions in a controlled and invigilated environment. It gives the apprentice the opportunity to demonstrate the knowledge mapped to this assessment method.

Rationale

Multiple choice questions are being used because:

  • they allow for the efficient testing of knowledge where there is a right or wrong answer
  • they allow for flexibility in terms of when, where, and how it is taken
  • they allow larger volumes of apprentices to be assessed at one time

Delivery


The knowledge test must be structured to give the apprentice the opportunity to demonstrate the knowledge mapped to this assessment method to the highest available grade.

The test can be computer or paper based.

The test will consist of 30 multiple-choice questions.

Multiple-choice questions must have four options, including one correct answer.

The apprentice must be given at least 14 days’ notice of the date and time of the test.

Test administration

The apprentice must have 60 minutes to complete the test.

The test is closed book which means that the apprentice cannot refer to reference books or materials whilst taking the test.

The test must be taken in the presence of an invigilator who is the responsibility of the EPAO. The EPAO must have an invigilation policy setting out how the test must be conducted. It must state the ratio of apprentices to invigilators for the setting and allow the test to take place in a secure way.

The EPAO must verify the apprentice’s identity and ensure invigilation of the apprentice for example, with 360-degree cameras and screen sharing facilities.

The EPAO is responsible for the security of the test including the arrangements for on-line testing. The EPAO must ensure that their security arrangements maintain the validity and reliability of the test.

Marking

The test must be marked by an independent assessor or marker employed by the EPAO. They must follow a marking scheme produced by the EPAO. Marking by computer is allowed where question types support this.

A correct answer gets 1 mark.

Any incorrect or missing answers get zero marks.

The EPAO is responsible for overseeing the marking of the test.

Assessment location

The apprentice must take the test in a suitably controlled and invigilated environment that is a quiet room, free from distractions and influence. The EPAO must check the venue is suitable.

The test can take place remotely if the appropriate technology and systems are in place to prevent malpractice.

Question and resource development

The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.    

The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.  

The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.

The EPAO must produce the following materials to support the test:

  • assessment materials for independent assessors and markers which includes:
    • training materials
    • administration materials
    • moderation and standardisation materials
    • guidance materials
    • grading guidance
    • test specification
    • sample test and mark schemes
    • live tests and mark schemes
    • question bank
  • EPA guidance for the apprentice and the employer

The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.

Grading

Observation with questions

Theme
KSBs
Pass
Apprentices must demonstrate all of the pass descriptors
Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
Ensure optimal productivity and efficiency
K8 S8 S20

Measures and monitors production efficiency against key performance indicators including yield efficiency and waste minimisation. (K8, S8, S20)

Achieves improved yield and waste minimisation against key performance indications. (K8, S20)

 

Leading a team
K11 K12 S11 S12 B2 B5

Leads the team effectively through clear guidance, training and communication, demonstrating accountability for own actions and actions of the team. (K11, K12, S11, S12, B2, B5)

Adapts communication methods to suit the production environment and audience to ensure team actions are effective (S12, B5)

 

Monitor health and safety, food safety and environmental legislation compliance
S19 B1

Monitors and promotes compliance with legislation, the environment, health and safety and food safety as a priority. (S19, B1)

N/A

Plan and manage bakery production
K5 K7 K9 S5 S7 S9 B4

Uses appropriate production methods and processes to coordinate ingredients, processing aides, and equipment and technology checks and setting. (K9, S5)

Leads preparation, baking, and finishing techniques to achieve expected product results and avoid consequences of non-compliance with recipe specifications. (K5, S9)

Contributes to effective production planning and scheduling to meet demand, responding positively to new situations that may arise. (K7, S7, B4)

 

 

Adjusts production methods and processes to achieve precise product results. (K7, S7)

Stock control
K18 S17 S18

Leads and plans the ordering, rotation and safe storage of stock and materials using correct stock control and inventory management principles in line with production demand. (K18, S17, S18)

Achieves maximised production efficiencies through effective stock control in line with demands. (S17, S18)

Interview underpinned by a portfolio

Theme
KSBs
Pass
Apprentices must demonstrate all of the pass descriptors
Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
Continual improvement of operating procedures
K10 S10 B6

Describes the principles and importance of continuous improvement and maintaining knowledge of best practice along with own contributions to continual improvement and the development of operating procedures. (K10, S10, B6)

Explains the impact of continuous improvement and the effect this has on operating procedures. (K10)

Identify and resolve issues with bakery equipment and processes
S15 S16

Explains how quality information and data are used to resolve issues with processes, bakery equipment and technology during production. (S15, S16)

Evaluates how quality information and data can be used to identifying and resolve real time errors with processes, bakery equipment and technology during production and anticipate and prevent similar issues in the future. (S15, S16)

Product development, improvement and adaptation
K14 S14

Outlines the principles of benchmarking products and how this is used in development, improvement, and adaptation of products. (K14, S14)

N/A

Produce refined bakery products
K1 K2 K3 K4 K6 S1 S2 S3 S4 S6

Outlines the technical methods used in the production of refined cake and biscuit products along with the complex and refined finishing techniques that can be applied. (K1, K2, S1, S2, S6)

Outlines the technical methods used in the production of sweet and savoury pastries along with the complex techniques that can be applied (K3, S3)

Describes how different fermented and chemically leavened dough products affects decisions about equipment used and complex production methods and techniques (K4, K6, S4)

N/A

Customer focus, sales, and promotion
K22 K27 K29 S21 B3

Discusses how the correct approach to handling feedback and complaints can improve outcomes and support positive change. (K22, S21)

Discusses the use of different media and the role it plays alongside seasonality in supporting and influencing sales, promotion and bakery trends (K27, K29, B3)

Evaluates the effects of different media and seasonality on bakery trends and customer demand. (K27, K29)

Test comparison
K13 S13

Discusses test baking protocols and processes and the organoleptic testing methods that feed into the measurement of quality in relation to the products and ingredients. (K13, S13)

Explains the impact of organoleptic measures in relation to product quality (K13)

Knowledge test

Grade Minimum marks required Maximum marks required
Fail 0 20
Pass 21 30

Overall EPA grading

Performance in the EPA determines the overall grade of:

  • fail

  • pass

  • merit

  • distinction

An independent assessor must individually grade the observation with questions and interview underpinned by a portfolio in line with this EPA plan.

The EPAO must combine the individual assessment method grades to determine the overall EPA grade.

If the apprentice fails one assessment method or more, they will be awarded an overall fail.

To achieve an overall pass, the apprentice must achieve at least a pass in all the assessment methods. To achieve an overall merit, the apprentice must achieve at least a distinction in one of the assessment methods, where a distinction is possible. To achieve a distinction, the apprentice must achieve a distinction in the practical observation with questions and the interview underpinned by portfolio, and a pass in the knowledge test.

Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.

Observation with questions Interview underpinned by a portfolio Knowledge test Overall Grading
Any grade Fail Any grade Fail
Fail Any grade Any grade Fail
Any grade Any grade Fail Fail
Pass Pass Pass Pass
Distinction Pass Pass Merit
Pass Distinction Pass Merit
Distinction Distinction Pass Distinction

Re-sits and re-takes

If the apprentice fails one assessment method or more, they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does. The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.

The employer and the EPAO should agree the timescale for a re-sit or re-take. A re-sit is typically taken within 3 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 4 months of the EPA outcome notification.

Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.

Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.

The apprentice will get a maximum EPA grade of pass for a re-sit or re-take, unless the EPAO determines there are exceptional circumstances.

Roles and responsibilities

Roles Responsibilities

Apprentice

As a minimum, the apprentice should:

  • complete on-programme training to meet the KSBs as outlined in the apprenticeship standard for a minimum of 12 months
  • complete the required amount of off-the-job training specified by the apprenticeship funding rules and as arranged by the employer and training provider
  • understand the purpose and importance of EPA
  • prepare for and undertake the EPA including meeting all gateway requirements

Employer

As a minimum, the apprentice's employer must:

  • select the training provider
  • work with the training provider to select the EPAO
  • work with the training provider, where applicable, to support the apprentice in the workplace and to provide the opportunities for the apprentice to develop the KSBs
  • arrange and support off-the-job training to be undertaken by the apprentice 
  • decide when the apprentice is working at or above the apprenticeship standard and is ready for EPA
  • ensure the apprentice is prepared for the EPA
  • ensure that all supporting evidence required at the gateway is submitted in line with this EPA plan
  • confirm arrangements with the EPAO for the EPA in a timely manner, including who, when, where
  • provide the EPAO with access to any employer-specific documentation as required for example, company policies
  • ensure that the EPA is scheduled with the EPAO for a date and time which allows appropriate opportunity for the apprentice to meet the KSBs
  • ensure the apprentice is given sufficient time away from regular duties to prepare for, and complete the EPA
  • ensure that any required supervision during the EPA period, as stated within this EPA plan, is in place
  • ensure the apprentice has access to the resources used to fulfil their role and carry out the EPA for workplace based assessments
  • remain independent from the delivery of the EPA
  • pass the certificate to the apprentice upon receipt

EPAO

As a minimum, the EPAO must:

  • conform to the requirements of this EPA plan and deliver its requirements in a timely manner
  • conform to the requirements of the apprenticeship provider and assessment register
  • conform to the requirements of the external quality assurance provider (EQAP)
  • understand the apprenticeship including the occupational standard and EPA plan
  • make all necessary contractual arrangements including agreeing the price of the EPA
  • develop and produce assessment materials including specifications and marking materials, for example mark schemes, practice materials, training material
  • maintain and apply a policy for the declaration and management of conflict of interests and independence. This must ensure, as a minimum, there is no personal benefit or detriment for those delivering the EPA or from the result of an assessment. It must cover:
    • apprentices
    • employers
    • independent assessors
    • any other roles involved in delivery or grading of the EPA
  • have quality assurance systems and procedures that ensure fair, reliable and consistent assessment and maintain records of internal quality assurance (IQA) activity for external quality assurance (EQA) purposes
  • appoint independent, competent, and suitably qualified assessors in line with the requirements of this EPA plan
  • appoint administrators, invigilators and any other roles where required to facilitate the EPA
  • deliver induction, initial and on-going training for all their independent assessors and any other roles involved in the delivery or grading of the EPA as specified within this EPA plan. This should include how to record the rationale and evidence for grading decisions where required
  • conduct standardisation with all their independent assessors before allowing them to deliver an EPA, when the EPA is updated, and at least once a year
  • conduct moderation across all of their independent assessors decisions once EPAs have started according to a sampling plan, with associated risk rating of independent assessors
  • monitor the performance of all their independent assessors and provide additional training where necessary
  • develop and provide assessment recording documentation to ensure a clear and auditable process is in place for providing assessment decisions and feedback to all relevant stakeholders
  • use language in the development and delivery of the EPA that is appropriate to the level of the apprenticeship
  • arrange for the EPA to take place in a timely manner, in consultation with the employer
  • provide information, advice, and guidance documentation to enable apprentices, employers and training providers to prepare for the EPA
  • confirm the gateway requirements have been met before they start the EPA for an apprentice
  • arrange a suitable venue for the EPA
  • maintain the security of the EPA including, but not limited to, verifying the identity of the apprentice, invigilation and security of materials
  • where the EPA plan permits assessment away from the workplace, ensure that the apprentice has access to the required resources and liaise with the employer to agree this if necessary
  • confirm the overall grade awarded
  • maintain and apply a policy for conducting appeals

Independent assessor

As a minimum, an independent assessor must:

  • be independent, with no conflict of interest with the apprentice, their employer or training provider, specifically, they must not receive a personal benefit or detriment from the result of the assessment
  • have, maintain and be able to evidence up-to-date knowledge and expertise of the occupation
  • have the competence to assess the EPA and meet the requirements of the IQA section of this EPA plan
  • understand the apprenticeship’s occupational standard and EPA plan
  • attend induction and standardisation events before they conduct an EPA for the first time, when the EPA is updated, and at least once a year
  • use language in the delivery of the EPA that is appropriate to the level of the apprenticeship
  • work with other personnel, where used, in the preparation and delivery of assessment methods
  • conduct the EPA to assess the apprentice against the KSBs and in line with the EPA plan
  • make final grading decisions in line with this EPA plan
  • record and report assessment outcome decisions
  • comply with the IQA requirements of the EPAO
  • comply with external quality assurance (EQA) requirements

Training provider

As a minimum, the training provider must:

  • conform to the requirements of the apprenticeship provider and assessment register
  • ensure procedures are in place to mitigate against any conflict of interest
  • work with the employer and support the apprentice during the off-the-job training to provide the opportunities to develop the KSBs as outlined in the occupational standard
  • deliver training to the apprentice as outlined in their apprenticeship agreement
  • monitor the apprentice’s progress during any training provider led on-programme learning
  • ensure the apprentice is prepared for the EPA
  • work with the employer to select the EPAO
  • advise the employer, upon request, on the apprentice’s readiness for EPA
  • ensure that all supporting evidence required at the gateway is submitted in line with this EPA plan
  • remain independent from the delivery of the EPA

Marker

As a minimum, the marker must:

  • attend induction training as directed by the EPAO
  • have no direct connection or conflict of interest with the apprentice, their employer or training provider
  • mark test answers in line with the EPAO’s mark scheme and procedures

Invigilator

As a minimum, the invigilator must:

  • attend induction training as directed by the EPAO
  • have no direct connection or conflict of interest with the apprentice, their employer or training provider
  • invigilate and supervise the apprentice during tests and in breaks during assessment methods to prevent malpractice in line with the EPAO’s invigilation procedures

Reasonable adjustments

The EPAO must have reasonable adjustments arrangements for the EPA.

This should include:

  • how an apprentice qualifies for reasonable adjustment
  • what reasonable adjustments may be made

Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.

Internal quality assurance

Internal quality assurance refers to the strategies, policies and procedures that an EPAO must have in place to ensure valid, consistent and reliable EPA decisions.

EPAOs for this EPA must adhere to the requirements within the roles and responsibilities table.

They must also appoint independent assessors who:

  • have recent relevant experience of the occupation or sector to at least occupational level 3 gained in the last 3 years or significant experience of the occupation or sector

Value for money

Affordability of the EPA will be aided by using at least some of the following:

  • completing applicable assessment methods online (for example computer-based assessment)
  • utilising digital remote platforms to conduct applicable assessment methods
  • using the employer’s premises
  • conducting assessment methods on the same day

Professional recognition

This apprenticeship is not aligned to professional recognition.

KSB mapping table

Knowledge Assessment methods
K1

Technical understanding of cake making methods.

Back to Grading
Interview underpinned by a portfolio
K2

Technical understanding of biscuit making methods.

Back to Grading
Interview underpinned by a portfolio
K3

Technical understanding of sweet and savoury pastry making methods.

Back to Grading
Interview underpinned by a portfolio
K4

Technical understanding of fermented and chemically leavened dough product making methods.

Back to Grading
Interview underpinned by a portfolio
K5

The purpose of recipe specifications and consequences of non-compliance with recipe specifications.

Back to Grading
Observation with questions
K6

Bakery Equipment appropriate to different processes and products.

Back to Grading
Interview underpinned by a portfolio
K7

Principles of Bakery production planning and scheduling.

Back to Grading
Observation with questions
K8

Key performance indicators and how they are used to manage production and bakery performance.

Back to Grading
Observation with questions
K9

Production methods and processes: monitoring, checks, equipment setting.

Back to Grading
Observation with questions
K10

Principles of continuous improvement.

Back to Grading
Interview underpinned by a portfolio
K11

Importance of training a bakery team.

Back to Grading
Observation with questions
K12

Principles of team working.

Back to Grading
Observation with questions
K13

Principles of organoleptic testing to measure the quality of products.

Back to Grading
Interview underpinned by a portfolio
K14

Principles for benchmarking products.

Back to Grading
Interview underpinned by a portfolio
K15

Principles of route cause analysis and preventative action.

Back to Grading
Knowledge test
K16

Productive use, care and preventative maintenance of bakery equipment and technology.

Back to Grading
Knowledge test
K17

The principles of food safety supervision for bakery.

Back to Grading
Knowledge test
K18

Principles of stock control and inventory management.

Back to Grading
Observation with questions
K19

Health and safety legislation.

Back to Grading
Knowledge test
K20

Food safety legislation.

Back to Grading
Knowledge test
K21

Environmental legislation, waste management, and pest control principles in bakeries.

Back to Grading
Knowledge test
K22

Principles of handling feedback and complaints.

Back to Grading
Interview underpinned by a portfolio
K23

Packaging types, functionality, sustainability and effects on shelf life and quality, for example; gas flushing, poly propylene, perforated film, paper, waxed paper.

Back to Grading
Knowledge test
K24

Scientific principles of the mechanical dough development method, including the Chorleywood Bread Process.

Back to Grading
Knowledge test
K25

Scientific principles of fermentation and sourdough microbiology.

Back to Grading
Knowledge test
K26

Importance of food labelling legislation, and the legal consequences of non-compliance.

Back to Grading
Knowledge test
K27

Bakery trends and implications of seasonality.

Back to Grading
Interview underpinned by a portfolio
K28

Principles of bakery profitability.

Back to Grading
Knowledge test
K29

Sales and promotion models for different media including social and digital.

Back to Grading
Interview underpinned by a portfolio
K30

Technical understanding of couverture chocolate.

Back to Grading
Knowledge test
Skill Assessment methods
S1

Produce refined cake products using complex techniques.

Back to Grading
Interview underpinned by a portfolio
S2

Produce refined biscuit products using complex techniques.

Back to Grading
Interview underpinned by a portfolio
S3

Produce refined sweet and savoury pastry products using complex techniques.

Back to Grading
Interview underpinned by a portfolio
S4

Produce refined fermented and chemically leavened dough product using complex techniques.

Back to Grading
Interview underpinned by a portfolio
S5

Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.

Back to Grading
Observation with questions
S6

Apply refined finishing techniques.

Back to Grading
Interview underpinned by a portfolio
S7

Contribute to production planning to meet demand.

Back to Grading
Observation with questions
S8

Monitor the efficiency of productivity.

Back to Grading
Observation with questions
S9

Manage preparation, baking, and finishing techniques.

Back to Grading
Observation with questions
S10

Contribute to the development of operating procedures and continual improvement activity.

Back to Grading
Interview underpinned by a portfolio
S11

Provide guidance or training to colleagues.

Back to Grading
Observation with questions
S12

Communicate with colleagues and stakeholders visually and verbally.

Back to Grading
Observation with questions
S13

Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.

Back to Grading
Interview underpinned by a portfolio
S14

Contribute to the development, improvement and adaptation of products.

Back to Grading
Interview underpinned by a portfolio
S15

Interpret quality information and data to identify and rectify real time errors during production.

Back to Grading
Interview underpinned by a portfolio
S16

Identify and resolve issues with bakery equipment and technology.

Back to Grading
Interview underpinned by a portfolio
S17

Plan the ordering of stock and materials in line with production demand.

Back to Grading
Observation with questions
S18

Manage the rotation and safe storage of stock and materials in line with production demand.

Back to Grading
Observation with questions
S19

Monitor compliance with food safety, health and safety at work, and environmental legislation.

Back to Grading
Observation with questions
S20

Measure and monitor product yield efficiency and waste minimisation.

Back to Grading
Observation with questions
S21

Assist in the resolution of feedback and complaints and implement changes for improvement.

Back to Grading
Interview underpinned by a portfolio
Behaviour Assessment methods
B1

Prioritises and promotes health and safety and food safety.

Back to Grading
Observation with questions
B2

Accountable for own actions and actions of team.

Back to Grading
Observation with questions
B3

Maintains a customer focus.

Back to Grading
Interview underpinned by a portfolio
B4

Positive and adaptable in approach to new demands and situations.

Back to Grading
Observation with questions
B5

Leads a team effectively.

Back to Grading
Observation with questions
B6

Committed to maintaining knowledge of current industry best practices.

Back to Grading
Interview underpinned by a portfolio

Mapping of KSBs to grade themes

Observation with questions

KSBS GROUPED BY THEME Knowledge Skills Behaviour
Ensure optimal productivity and efficiency
K8
S8 S20

Key performance indicators and how they are used to manage production and bakery performance. (K8)

Monitor the efficiency of productivity. (S8)

Measure and monitor product yield efficiency and waste minimisation. (S20)

None

Leading a team
K11 K12
S11 S12
B2 B5

Importance of training a bakery team. (K11)

Principles of team working. (K12)

Provide guidance or training to colleagues. (S11)

Communicate with colleagues and stakeholders visually and verbally. (S12)

Accountable for own actions and actions of team. (B2)

Leads a team effectively. (B5)

Monitor health and safety, food safety and environmental legislation compliance

S19
B1

None

Monitor compliance with food safety, health and safety at work, and environmental legislation. (S19)

Prioritises and promotes health and safety and food safety. (B1)

Plan and manage bakery production
K5 K7 K9
S5 S7 S9
B4

The purpose of recipe specifications and consequences of non-compliance with recipe specifications. (K5)

Principles of Bakery production planning and scheduling. (K7)

Production methods and processes: monitoring, checks, equipment setting. (K9)

Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results. (S5)

Contribute to production planning to meet demand. (S7)

Manage preparation, baking, and finishing techniques. (S9)

Positive and adaptable in approach to new demands and situations. (B4)

Stock control
K18
S17 S18

Principles of stock control and inventory management. (K18)

Plan the ordering of stock and materials in line with production demand. (S17)

Manage the rotation and safe storage of stock and materials in line with production demand. (S18)

None

Interview underpinned by a portfolio

KSBS GROUPED BY THEME Knowledge Skills Behaviour
Continual improvement of operating procedures
K10
S10
B6

Principles of continuous improvement. (K10)

Contribute to the development of operating procedures and continual improvement activity. (S10)

Committed to maintaining knowledge of current industry best practices. (B6)

Identify and resolve issues with bakery equipment and processes

S15 S16

None

Interpret quality information and data to identify and rectify real time errors during production. (S15)

Identify and resolve issues with bakery equipment and technology. (S16)

None

Product development, improvement and adaptation
K14
S14

Principles for benchmarking products. (K14)

Contribute to the development, improvement and adaptation of products. (S14)

None

Produce refined bakery products
K1 K2 K3 K4 K6
S1 S2 S3 S4 S6

Technical understanding of cake making methods. (K1)

Technical understanding of biscuit making methods. (K2)

Technical understanding of sweet and savoury pastry making methods. (K3)

Technical understanding of fermented and chemically leavened dough product making methods. (K4)

Bakery Equipment appropriate to different processes and products. (K6)

Produce refined cake products using complex techniques. (S1)

Produce refined biscuit products using complex techniques. (S2)

Produce refined sweet and savoury pastry products using complex techniques. (S3)

Produce refined fermented and chemically leavened dough product using complex techniques. (S4)

Apply refined finishing techniques. (S6)

None

Customer focus, sales, and promotion
K22 K27 K29
S21
B3

Principles of handling feedback and complaints. (K22)

Bakery trends and implications of seasonality. (K27)

Sales and promotion models for different media including social and digital. (K29)

Assist in the resolution of feedback and complaints and implement changes for improvement. (S21)

Maintains a customer focus. (B3)

Test comparison
K13
S13

Principles of organoleptic testing to measure the quality of products. (K13)

Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties. (S13)

None

Employers involved in creating the standard: Fullers Bakery, Gearys Bakeries, Morrisons, Lesaffre, AB Mauri UK & Ireland, British Bakels, Heygates, The Bread Factory, Burns the Bread, NSA Food & Drink

Version log

Version Change detail Earliest start date Latest start date Latest end date
1.0 Approved for delivery 07/11/2023 Not set Not set

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