Lead Baker Apprenticeship – Level 3

Course Code: TWA016S/AR1

Course Type
Apprenticeships
Subject Area
Hospitality & Catering
Location
Strode College
Start date
Flexible
Duration

18 months.

Course Overview

This apprenticeship develops skilled and confident bakers who can lead production within commercial, retail or artisan bakery environments. Learners build advanced technical skills in dough development, pastry and sweet goods, product finishing and the use of specialist bakery equipment. They also learn to monitor quality, manage batch production and maintain consistent standards under pressure.

Training combines hands-on experience in the workplace with structured off-the-job learning that builds a deep understanding of ingredient functionality, fermentation science, product quality control and efficient workflow management. Apprentices learn how to troubleshoot issues, reduce waste and adapt recipes or processes to meet customer and business requirements.

By the end of the programme, apprentices will be capable of overseeing a bakery section or shift, mentoring junior staff, supporting product development and maintaining safe, efficient and compliant bakery operations.

Topics may include:

  • Advanced dough production, shaping, proving, and baking
  • Pastry, enriched doughs, and sweet goods production
  • Bakery science, ingredient behaviour, and product troubleshooting
  • Food safety, allergens, HACCP, and operational compliance
  • Equipment operation, maintenance, and safe working practices
  • Workflow planning, quality checks, and team support.

Assessment Methods

The programme uses a combination of formative and summative assessment, including assessor observations, written tasks, practical product assessments, portfolio evidence and workplace feedback.

Tripartite reviews support ongoing development, and mock tests or practice practical sessions prepare apprentices for end-point assessment. The approach ensures learners can work safely, maintain quality and demonstrate consistent baking performance in real commercial settings.

Progression Options

Learners completing this apprenticeship may progress into roles such as senior baker, shift leader or bakery supervisor within commercial, retail or artisan bakeries. Further development could include a level 3 or 4 bakery or patisserie qualification, food industry team leader programmes or specialist routes such as artisan breadmaking, pastry and confectionery or bakery production management.

Longer-term progression may lead to roles such as bakery manager, production manager or product development specialist.

Entry Requirements

GCSE English and maths at grade 4 or above is desired and you must also have secured suitable employment in a professional kitchen before starting the apprenticeship, as on-the-job training is essential to the programme.

Frequently Asked Questions

You can apply directly on any of the UCS College Group websites, whether you wish to study at Bridgwater College, Cannington College, Strode College, or Taunton College. Simply use our “Find a Course” feature and follow the on-screen instructions – be sure to have your important information to hand.