Level 2 EPA for Baker ST0191

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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.

Requirements

There are 3 components to the apprenticeship: the training programme, mandatory qualifications and end point assessment (EPA).

Training Programme

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

Mandatory Qualifications

  • Level 1 Mathematics
  • Level 1 English
  • Level 2 Diploma in Bakery*

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.

How can you help your apprentice succeed? See our new guide below!

EpaFlyer

Bakery End Point Assessment (EPA)

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. 

To find out more about the Bakery EPA download our handy guide, talk to one of our friendly team on 0113 3970 395 or email us at EPA@fdq.org.uk

 

 

Bakery apprenticeship standard

Purpose and structure
End-point assessment

Workplace qualifications

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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From Butchery Apprenticeship to Bakery Apprenticeship

28/10/2019

...Why both are no-brainers for businesses large and small.

I was lucky enough to be part of the dream team that designed the butcher standard – the first food craft apprenticeship to be approved by government. Now I head up the leading end-point assessment organisation for the butchery apprenticeship. As a result I feel pretty confident to pass comment on it.

Quite simply the butchery apprenticeship standard is transforming the butchery profession – for the better. Age-old butchery skills are being revived. That deep knowledge of the meat supply chain is being re-instilled. The industry asked itself the question, ‘What does it mean to be a butcher today?’, and the apprenticeship answered it.

But don’t take my word for it. Ask the 1000+ apprentices who’ve enrolled since 2018, the family businesses whose futures are now secured, or the retail giants, Morrisons and Sainsburys, who know a good thing when they see it and have hundreds of apprentices on programme.

So, what’s this got to do with bakery, I hear you say?

Because the bakery industry is on the brink of doing the same. We know there’s a market opportunity, but it has yet to take off for some SMEs due to funding obstacles. It will take a concerted joint effort by training providers and SME employers to demand that funding is directed to where it’s needed. Butchery overcame similar issues and I’m confident that the baking industry will do too. And here are 10 good reasons why the bakery apprenticeship is worth fighting for:

1.    It attracts 5 times the funding of the previous framework, £9,000 per apprentice

2.    Small bakery businesses only contribute £450 at most, and that cost is waived if you have less than 50 employees and apprentices aged under 19

3.    Largescale bakers have a dedicated ‘automated baker’ pathway within the apprenticeship

4.    It’s not just for youngsters! There are no upper age limits so the bakery apprenticeship can be used to ‘train and certify’ your whole workforce

5.    The employer is King! They negotiate the training contract based on what their business needs

6.    It delivers apprentices with proven skills – the compulsory end-point assessment ensures apprentices only qualify when they’ve mastered the skills employers need

7.    Apprentices are tested by independent industry examiners with years of experience – making success at end-point assessment a real confidence booster for the apprentice

8.    20% off the job need not be a barrier – training providers are now adept at managing this requirement creatively so as not to impact the smooth running of a business

9.    It’s meeting the needs of all types of bakery businesses today, with half the current apprentices being supermarket bakers and half being craft or automated bakers

10  All successful apprentices receive both an apprenticeship certificate PLUS a L2 Bakery Diploma

In short, bakery employers and training providers, it’s time to make it happen!

 

Find out more about the bakery apprenticeship and end-point assessment here or call us on 0113 3970 395 to discuss your business needs

 Bread Maker And Apprentice Making Bread 800X533

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