develop a range of knowledge, skills and behaviours. These include:
• The methods and processes used in bakery, bothby hand and using equipment, including: weighing,
mixing, proving, dividing, shaping, scaling, blocking, baking, cooling and finishing for a range of bakery products
• Principles of making dough: including changes in physical properties during processing, types of dough for different products
• Legislation and regulations in the food industry, including: health and safety, food safety, allergens, hygiene, cleaning, labelling, and environmental
• Produce a loaf by hand with no mechanical aids – using only flour, salt, water and yeast
• Produce a range of pastries to specification, including sweet and savoury
• Communicate effectively with colleagues, suppliers and customers
• Team working
• Customer focused
• Self developmen
End Point Assessment:
Apprentices without Level 1 English and Maths will need to achieve prior to taking the end-point assessment.
The apprentice must complete all elements of the on programme learning to achieve the assessment gateway requirements. The EPA consists of 4 assessment methods:
• On demand test
• Practical observation
• Culinary challenge observation
• Professional discussion