Apprentice Cake Maker and Decorator

THE CAKERY LEAMINGTON SPA LTD

LEAMINGTON SPA (CV32 4AP)

Closes in 17 days (Friday 10 October 2025 at 11:59pm)

Posted on 23 September 2025

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Summary

You will be making cream, fillings and ganache’s, splitting and filling cakes. Then learning to cover cakes in different finishes. You will then be taught to pipe in royal icing and buttercream along with making sugar paste flowers and models. You will be following a programme to learn and practice all the skills along side the team.

Wage

£14,133.60 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training course
Production chef (level 2)
Hours
Tuesday - Friday, 9.00am - 5.30pm Every other Saturday 8.00am - 5.30pm

36 hours a week

Start date

Monday 20 October 2025

Duration

1 year 2 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

A standard shift will include:

  • Preparing orders i.e. cupcakes ordered in store or on the online shop
  • Stocking up the shop cabinet
  • Preparing cream and filling to set Cakery recipes
  • Building up cakes, weighing out filling and covering in the correct finish
  • Make 2D and 3D decorations from sugar paste
  • Serving customers in the shop and on the phone
  • Washing up and keeping the kitchen tidy and clean
  • Stocking up products, boards and boxes, disposing of rubbish and recycling

Where you'll work

47 REGENT GROVE
LEAMINGTON SPA
CV32 4AP

Training

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

Training provider

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Training course

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Prepare and cook fresh and frozen fruit and vegetables to business standards.
  • Prepare salad vegetables to business standards.
  • Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
  • Regenerate dried and frozen ingredients and dishes.
  • Undertake stock control, storage, and rotation.
  • Communicate professionally with colleagues, line managers, stakeholders, and customers.
  • Work as part of a team to support service delivery.
  • Follow specifications to produce, portion, and present food.
  • Manage own time to ensure allocated tasks are completed.
  • Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Use feedback to improve own performance.
  • Prepare and close down an area for service.
  • Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
  • Maintain prep and par levels according to business need.
  • Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
  • Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
  • Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
  • Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
  • Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
  • Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
  • Follow equity, diversity, and inclusion legislation and organisational policies.
  • Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
  • Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
  • Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Prepare and cook fresh and frozen fruit and vegetables to business standards.
  • Prepare salad vegetables to business standards.
  • Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
  • Regenerate dried and frozen ingredients and dishes.
  • Undertake stock control, storage, and rotation.
  • Communicate professionally with colleagues, line managers, stakeholders, and customers.
  • Work as part of a team to support service delivery.
  • Follow specifications to produce, portion, and present food.
  • Manage own time to ensure allocated tasks are completed.
  • Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Use feedback to improve own performance.
  • Prepare and close down an area for service.
  • Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
  • Maintain prep and par levels according to business need.
  • Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
  • Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
  • Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
  • Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
  • Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
  • Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
  • Follow equity, diversity, and inclusion legislation and organisational policies.
  • Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
  • Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Training schedule

Production Chef Level 2 Apprenticeship Standard:

  • During your apprenticeship, a dedicated hospitality specialist will support you in your studies by visiting you in the workplace every month, alongside this you will have access to an electronic portfolio to record your apprenticeship evidence
  • Work will appoint a mentor to coach you, and we will invite you into college for specialist skills days approximately 6 times. At The Cakery you will be trained by a manager following a set plan. Learning a task, then practicing the task until you are confident to do it alone, we assess each task weekly
  • We will push you to get trained up as soon as possible so you are working along the rest of the team at The Cakery standard. The rest of the team will mentor and support you
  • The apprenticeship will last a year and if successful and happy you will be offered a full or part time job depending on yours and the business requirements
  • We want the apprentice to become part of the team permanently

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4 or above)
  • Maths (grade 4 or above)

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

Skills

  • Communication skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Team working
  • Creative
  • Initiative
  • Patience
  • Physical fitness
  • Food safety

Other requirements

No experience is needed for this role, all training will be provided. However, it would suit someone who enjoys being creative. The role is in a busy fast-paced environment. We need someone who wants to learn a skill and is looking for a career. We need someone who is hungry to learn, not afraid of hard work, punctual and dedicated. In return you will learn a skill for a career in a fun and creative environment.

About this employer

The Cakery Leamington has been based in Regent Grove, Leamington Spa for over 15 years. We are a team of 8 working across 2 sites on the same street. The Cakery makes cakes for every occasion ranging from cupcakes as a lunch time treat to 7 tier wedding cakes. The business has gone from strength to strength and now we are expanding into the shop next door so we can offer even more options to our customer. We pride ourselves on offering the best looking and tasting cakes with a simple and professional ordering process. We are a very busy friendly team looking for someone to learn the skills of a cake maker and decorator with the long-term aim of work in the profession and at The Cakery long term.

https://thecakeryleamington.co.uk/ (opens in new tab)

After this apprenticeship

  • The role after the apprenticeship will be a Cake maker and decorator ideally full time

Ask a question

The contact for this apprenticeship is:

SOLIHULL COLLEGE AND UNIVERSITY CENTRE

Bryan Anderson

apprenticeships@solihull.ac.uk

01216787181

The reference code for this apprenticeship is VAC1000343258.

Apply now

Closes in 17 days (Friday 10 October 2025 at 11:59pm)

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