Level 3 Lead Baker ST1349
End-point Assessment
A career in this field can be found in the new product development departments of bakery ingredient suppliers or within the craft and production bakery industry. The profession can also be found in other hospitality-related fields, such as large fine dining kitchens.
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Planning, preparing, and producing a wide range of refined goods, including sour dough, intricate pastry and biscuit products, fried goods, cake, and sponge products, is the overarching goal of the occupation.
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The Level 3 Lead Baker End-Point assessment (EPA) consists of three elements:
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Knowledge Test
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Observation with questions
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Interview underpinned by a portfolio
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The end point assessment is typically completed within a length period of 3 months.
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This standard has a maximum funding rate of £9,000 and FDQs standard charge for EPA is 15-20% of the IfATE maximum funding rate.
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The apprenticeship standard will soon be added to our 2023 EPA Fees Guide for more details on pricing.
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Lead Baker Assessment Details
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Available support guides for this standard to help you and your learners.
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Information for apprentices
Support documents are there to help prepare apprentices for the End-point Assessment (EPA).
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FDQ Employer & Training Provider Guide (ETP)
The Guide to EPA was created to give all parties guidance, support and a full understanding of the Level 3 Lead Baker Apprenticeship Standard EPA requirements.
> Lead Baker ETP (soon to be released)
> Lead Baker AG (soon to be released)
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Find Out More
If you’d like to discuss anything about the End-point Assessment, why not call one of our friendly EPA team on 0113 859 1266 or email us at EPA@fdq.org.uk
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To find out exactly what’s involved in an FDQ end-point assessment download the End-point Assessment Guide below.