Level 2 Apprenticeship

Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world.

Bakers will be able to make a wide range of breads and baked goods, using a range of traditional craft and mechanical processing methods. They will work safely and hygienically, following recipes and specifications, to ensure the quality and standards of products meet customer requirements.

In addition to the core bakery skills and knowledge apprentices will also complete one of the following specialist pathways based on their job role;

  • Craft,
  • Instore or 
  • Processing Bakery.

Apprentice Bakers will learn how to

  • Prepare bakery products for customer/consumers, including packaging and labelling of bakery products.Measuring ingredient quantities
  • Contribute to material/stock control for bakery production for example, bakery ingredients, packaging, labels.
  • Contribute to maintaining a clean and effective bakery production environment.
  • Complete bakery documentation and records - paper-based or electronic. For example, legal and process compliance checks, hygiene records, weights and production reporting.
  • Contribute to resolving issues with and making improvements to bakery products/production.
  • Produce craft bread products to specification.
  • Produce craft pastries and confectionery to specification.
  • Amend recipes to meet craft bakery production requirements.
  • How to safely work machinery, such as power mixers, industrial ovens and production lines

Qualifications Awarded

  • Apprenticeship Certificate
  • Level 2 Certificate in Baking Industry Skills
  • Level 1 maths and English (if applicable)

Course details

Dates & Location

Next cohort enrolment in August/September 2023 with commencement of in college delivery from September 2023


Typically 18 months practical period with a 3 month End Point Assessmet window.

Some apprentices could complete sooner depending on their previous experience and qualifications, their perfomance during the apprenticeship and the opportunity to develop their skills and knowledge in the workplace.


Costs to the employer for the training and external assessment will be dependent on several factors such as age of apprentice and size (number of employees) of the business. Please contact our Business Services team on 01273 892127 for more information.

Entry Requirements

To enrol onto an apprenticeship programme you need to be employed with a contract of employment. If you have an employer lined up or are already employed please contact our Business Services team on 01273 892127 or via email.

You must be in a role that will allow you the opportunity to develop the necessary skills, knowledge and behaviours of the apprenticeship. Additionally, apprentices must have a working level of maths and English that will allow successful achievement of level 1 functional skill prior to the end point assessment.

Prior to enrolment potential apprentices will be required to complete;

  • Maths and English assessment
  • Existing skills, knowledge and behaviour assessment

If you do not currently have an employer please visit the main Apprenticeships page for guidance on how to find and apply for an apprenticeship opportunity or register for our Talent Bank service.

If you are an employer and would like to recruit or enrol an existing employee onto an apprenticeship please contact our Business Services team on  01273 892127 or via email.

Not only do Plumpton staff have nearly 40 years' experience in bakeries, catering and food manufacturing but Baker Apprentices receive discounts on our other baker qualifications, such as the Level 2 Award in Food Safety.


State of the art bakery training centre housed in the college's new AgriFood Centre. 

Future Opportunities

The baking industry offers many ongoing career development opportunities to suit the particular interests of the apprentice, whether they aspire to being a manager of the future, a specialist baker, bakery product designer or retail bakery expert.

Ready to take the next step?

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