Bakery Apprentice

Wage

£19,094.40 a year

Training Course

Baker (level 2)

Hours

• Working days: Monday to Friday
• Working hours: 6.00am to 2.30pm
• Time allocated for lunch: 30-minutes
• 40 hours a week

Start Date

Monday 14 September 2026

Duration

1 year 6 months

Positions Available

1

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What you'll do at work

During your apprenticeship, you'll dive into the full bakery process, learning skills such as:

• Weighing and preparing ingredients
• Bread mixing, fermentation, and proving

You'll also gain experience operating our ovens, ensuring every batch of bread and rolls meets our high-quality standards. Our confectionery team will teach you:

• Creaming, piping, and coating
• Chocolate skills, working with our Chocolatiers

And finally, you’ll also learn how to produce our savoury products.

Where you'll work

Ascot Drive
Derby
DE24 8GN

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Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

• Training provider: DCG
• Training course: Baker (level 2)

What you'll learn

Course contents

• Select, prepare/set-up and use equipment and machinery.
• Clean and check tools and equipment.
• Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
• Receive and store materials/stock from external suppliers and/or internal stores.
• Store finished goods.
• Package and label bakery products for example, allergens.
• Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
• Clean and tidy work area. Dispose of waste and recycle.
• Communicate verbally for example, with colleagues, suppliers and customers.
• Record information - paper based or electronic.
• Identify bakery product problems/faults and underlying causes.
• Read and interpret information for example, specification, recipe and production plan.
• Plan bakery tasks.
• Prepare for bakery tasks. Obtain materials.
• Prepare ingredients.
• Weigh or check weight of ingredients/products.
• Mix ingredients.
• Deposit, scale or cut/divide mixture.
• Mould products.
• Monitor prove.
• Pre-bake and/or post-bake dressing of product.
• Operate ovens.
• Craft baker. Scale up/down a recipe using percentages.
• Craft baker. Prepare and apply fillings/coatings.
• Plant baker. Follow product changeover procedures.
• Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
• Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
• Retail baker. Display and replenish bakery products.
• Select, prepare/set-up and use equipment and machinery.
• Clean and check tools and equipment.
• Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
• Receive and store materials/stock from external suppliers and/or internal stores.
• Store finished goods.
• Package and label bakery products for example, allergens.
• Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
• Clean and tidy work area. Dispose of waste and recycle.
• Communicate verbally for example, with colleagues, suppliers and customers.
• Record information - paper based or electronic.
• Identify bakery product problems/faults and underlying causes.