A revised version of the Baker level 2 apprenticeship has been approved by the Institute for Apprenticeships and Technical Education (IFATE) to launch in early 2021.
The revised apprenticeship follows a review by the bakery trailblazer group, which is chaired by George Fuller of Fullers Bakery (George is also Chairman of the Craft Bakers Association) and includes representatives from Sainsbury’s, Morrisons, Hovis, Warburtons and Gordon Polson, representing The Federation of Bakers. The review was coordinated by the National Skills Academy for Food & Drink (NSAFD).
The Baker level 2 apprenticeship offers an overview of every aspect of baking and is intended to provide learners with good general baking knowledge. The varied elements of the apprenticeship ensure apprentices are prepared for a career in the baking industry, rather than just a job, and provides them with the flexibility and opportunity to work in different areas and roles.
Designed by the industry, for the industry, the apprenticeship has options for each bakery sector – craft, plant and retail - and is intended to provide the industry with a pool of skilled bakery workers. Every member of the trailblazer group is an employer themselves and so are well-equipped to develop the apprenticeship.
The apprenticeship is designed for, and can be accessed by, every type of bakery business. The NSAFD are working with the larger food and drink manufacturing employers to create a sector levy fund and matching service, which allows smaller companies to benefit from larger businesses’ unspent apprenticeships funds. This will enable them to share their levy funds with smaller craft bakeries so they are able to cover the full costs required for apprenticeship training. Any craft bakeries interested in discussing this can get in touch with the NSAFD on 0845 644 0558 or firstname.lastname@example.org.
On the updated apprenticeship standard, George Fuller, Chairman of the bakery trailblazer group, said: “The revised apprenticeship is a great example of cross-industry collaboration and has been excellently co-ordinated by the NSAFD. I would like to thank everyone involved for their hard work. The apprenticeship has been designed to work across the whole baking industry, and to cover every element of the trade. Employers can be confident that those following it will have all the skills, knowledge and behaviours required and that apprentices completing the standard are set up for a career in the industry, for life.”
Diane Wilford, relationship manager, IFATE, said; “The bakery trailblazer group has worked incredibly hard this year to revise the Baker level 2 apprenticeship. It has been updated to meet requirements that have come into place since its initial development and to build on effective practice. It is an exemplary apprenticeship and will be available to potential students early next year. A big thank you to George and the team for their tireless commitment.”
On apprenticeship levy transfer, Louise Cairns, CEO, National Skills Academy for Food & Drink (NSAFD) said; “The apprenticeship levy transfer scheme is a great opportunity for smaller bakery businesses to receive the full amount of money required train an apprentice. It is a great example of the industry working together, for the success of the whole and we would encourage any craft bakeries interesting in discussing this to get in touch.”
The bakery trailblazer group will start work on updating the Level 3 Baker Trailblazer Apprenticeship Standard in early 2021, with the expectation that this will be ready to roll out by the middle of next year. Bakery employers interested in joining the trailblazer group should contact: email@example.com