Bakery isn’t just about bread (just ask Paul Hollywood!) and bakers don’t only work in small businesses. Every day bakers also produce millions of cakes, pastries and biscuits, many of them working in large automated commercial bakeries or baking products for customers in store at your local supermarket. The Level 2 Bakery Apprenticeship Standard equips learners to be able to produce a variety of products and work in a range of bakery roles. On average, it takes 18-24 months to complete.
There are 3 components to the apprenticeship: the training programme, mandatory qualifications and end point assessment (EPA).
Apprentices will need to successfully complete the 4 mandatory Standard components: core knowledge, skills and behaviours plus choose between a craft, in-store or automated bakery specialism. To find out more about the Bakery Apprenticeship see the Baker Standard
Apprentices are also required to attempt Level 2 English and Maths prior to EPA, but success at this level is not compulsory.
*This is a new qualification mandated in the standard. It is graded at Pass, Fail, Merit and Distinction. The FDQ Diploma in Bakery is a 37 credit/266-270 GLH diploma, well matched to the ability of level 2 apprentices. Developed with input from the bakery industry, it meets all the requirements of the standard and also allows for study of additional bakery skills, as the industry requested. Apprentices study 8 core units and 2 further units, specific to each of the three pathways: craft baker, in-store baker and automated baker. Unique to FDQ’s diploma though are ‘added value’ units in specialist skills such as cake decorating and artisan patisserie. Find out more about the diploma and FDQs support materials by downloading the specification here.
We are delighted to launch our End Point Assessment services to the industry.
FDQ are approved by the Education and Skills Funding Agency (ESFA) to deliver end-point assessments for the Bakery Standard Apprenticeship.
This means we’re able to offer everything from qualification registration right through to end-point assessment (EPA) for bakery.
These are work-based qualifications, which are usually delivered and assessed in the workplace; they are especially popular with employers as they can be undertaken during the working day, and require minimal time
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