Pastry Chef Apprentice

FLAPJACKERY LTD

TAVISTOCK (PL19 9AZ)

Closes in 16 days (Friday 19 September 2025 at 11:59pm)

Posted on 3 September 2025

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Contents

Summary

We want to offer apprentices the opportunity to gain hands-on experience in a supportive workplace while developing transferable skills in business administration, customer service, and teamwork.

Wage

£11,778 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course
Pastry chef (level 3)
Hours
Monday - Friday, shifts, hours can be flexible depending on the right applicants availability and Flapjackerys requirements.

30 hours a week

Start date

Wednesday 22 October 2025

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

  • Help prepare and bake flapjacks using fresh, high-quality ingredients
  • Follow Standard Operating Procedures (SOPs) to maintain consistency, quality, and food safety
  • Assist with stock rotation and monitoring ingredient levels to reduce waste
  • Work effectively within the production team to meet daily targets
  • Support colleagues and communicate clearly to ensure smooth operations
  • Take personal responsibility for tasks, time management, and quality of work
  • Engage positively with colleagues and, when required, interact with customers (e.g. at events or tastings)
  • Operate equipment safely and follow all health & safety guidelines
  • Contribute ideas for efficiency, new flavours, and continuous improvement in production
  • Opportunity for the right candidate to work in the confectionery area to help with making our chocolate confectionery range (for example hot chocolate spoons) and piping for personalised flapjack plaques
  • Produce products that can be effectively presented, held, served and or transported to customers on and off-site
  • Contribute ideas and suggestions to continually improve the efficiency and effectiveness of processes and ways of working

Where you'll work

CRELAKE INDUSTRIAL ESTATE
PIXON LANE
TAVISTOCK
PL19 9AZ

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

CITY COLLEGE PLYMOUTH

Training course

Pastry chef (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
  • Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
  • Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
  • Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
  • Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
  • Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
  • Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
  • Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
  • Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
  • Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
  • Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
  • Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
  • Use sensory and related to methods to ensure ingredients are the right quality.
  • Interpret specifications to achieve intended quality standards
  • Manage time, temperature and environment when preparing and cooking refined products
  • Identify and resolve errors during the production process
  • Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
  • Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
  • Select and use specialist pastry equipment and technology to make refined finished products
  • Prepare, check, clean, and maintain specialist pastry equipment
  • Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
  • Plan to meet daily demand, allocating resources and proactively managing risk to production.
  • Prepare mise en place lists
  • Adapt plans according to variable internal and external factors
  • Improve or develop new products considering customer, profit, standards and brand fit
  • Adopt sustainable working practices to minimise waste and maximise yield for product batches
  • Use professional communication styles and methods relevant to a commercial kitchen.
  • Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.
  • Use professional production methods to create refined, finished dough products including fermented yeast, non-fermented, laminated, enriched and hand-shaped doughs
  • Use professional production methods to create refined, finished batter products including separated egg, creamed, whisked whole egg, yeasted and French, Swiss, and Italian meringue mix sponges.
  • Use professional production methods to create refined, finished confectionery and chocolate products including honeycomb or cinder toffee, marshmallow, caramel mou, caramelised nuts, nougat, macaron, Florentine, moulded and dipped bon bons, piped truffle, pate de fruit, and chocolate decorations.
  • Use professional production methods to create refined, finished paste products using choux, sweet, short or brise, inverse and classic puff, and sable pastries.
  • Use professional production methods to create refined, finished fruit products including poached, roasted, baked, confit, conserves, compotes, fillings, and curd.
  • Use professional production methods to create refined, finished biscuit products including hollandaise and a la poche sable, Breton, cookies, and tuille.
  • Use professional production methods to create refined, finished hot, cold and frozen desserts including starch and non-starch based souffles, fondants, tarts, ice creams, sorbets, parfaits, granites, dacquoise, set creams (anglaise, ganache, meringue) and sabayon mousse.
  • Use professional production techniques to create refined fillings including ganache, crémeux, frangipane, praline, crème pat, diplomat and mousseline, meringue, chiboust butter cream, bavorois, sec, savoury, baked custard, and gels and inserts.
  • Use professional production techniques to create refined finishes including glazes, sauces, coulis, and icing
  • Use professional production methods to create refined, filled, constructed patisserie products including opera, éclair, St Honore, chocolate, fruit and meringue tarts, millefeuille, fraisier, black forest gâteaux, mont blanc, paris brest, pithivier or galette, petit and large entremets.
  • Use professional production methods to create small decorative display work including nougatine, pastillage, cooked sugar and chocolate which can be in combination.
  • Reformulate recipes to produce plant-based, gluten free and allergen free alternatives.
  • Use sensory and related to methods to ensure ingredients are the right quality.
  • Interpret specifications to achieve intended quality standards
  • Manage time, temperature and environment when preparing and cooking refined products
  • Identify and resolve errors during the production process
  • Apply quality standards related to size, texture, flavour, consistency, and appearance to finished products.
  • Design products to ensure they can be effectively presented, held, served and or transported to customers on and off site without negative impact on the finished product
  • Select and use specialist pastry equipment and technology to make refined finished products
  • Prepare, check, clean, and maintain specialist pastry equipment
  • Proactively maintain a safe, clean and hygienic working environment to manage compliance with all food safety and health and safety legislation
  • Plan to meet daily demand, allocating resources and proactively managing risk to production.
  • Prepare mise en place lists
  • Adapt plans according to variable internal and external factors
  • Improve or develop new products considering customer, profit, standards and brand fit
  • Adopt sustainable working practices to minimise waste and maximise yield for product batches
  • Use professional communication styles and methods relevant to a commercial kitchen.
  • Observe professional standards for teamwork, including equity, diversity and inclusion, and act to support the wellbeing and professional development of self and colleagues.

Training schedule

  • Pastry Chef Level 3 Apprenticeship Standard
  • One day per week in City College Plymouth and the remainder of time within the workplace

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4 / C)
  • Maths (grade 4 / C)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • IT skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Number skills
  • Analytical skills
  • Logical
  • Team working
  • Creative
  • Initiative
  • Non judgemental
  • Patience
  • Physical fitness
  • Good communication
  • Cheerful disposition
  • Willingness to learn

About this employer

Flapjackery Ltd is an award-winning artisan flapjack company, proudly handmaking indulgent flapjacks in Devon using the finest British oats and high-quality ingredients. We sell our products online, at food festivals across the UK, and through our growing number of high street shops. With a wide variety of creative flavours and a reputation for generous, delicious treats, we have built a loyal customer base and continue to expand rapidly. As a fast-growing business, we are passionate about supporting our people to grow with us, offering exciting opportunities to learn, develop, and progress. At Flapjackery, we believe in teamwork, quality, and great customer service; all while creating flapjacks that bring a smile to people’s faces.

http://www.flapjackery.co.uk (opens in new tab)

Company benefits

There are career progression opportunities as the business expands, aligning your personal growth with Flapjackery’s success. Staff discount available on our award-winning flapjacks and products.

After this apprenticeship

  • If the apprenticeship has been successful,we would envisage the opportunity of a permanent position

Ask a question

The contact for this apprenticeship is:

CITY COLLEGE PLYMOUTH

The reference code for this apprenticeship is VAC1000338059.

Apply now

Closes in 16 days (Friday 19 September 2025 at 11:59pm)

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