Bakery Apprenticeship

BROOK BAKERY LTD

SHEFFIELD (S9 1FZ)

Closes in 22 days (Friday 28 August 2026 at 11:59pm)

Posted on 6 August 2026

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Summary

This qualification is for learners to develop skills & knowledge in a bakery. Learners will work towards competence in job roles including: craft baker, in-store baker & automated plant baker. In this role you will prepare/grease tins, weigh/mix ingredients & hand mould dough. This is a great introduction into the food industry.

Wage

£15,808 to £25,114.96, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

All apprentices are paid NMW for all hours worked with pay increases as they progress and learn.

Training course
Baker (level 2)
Hours
Morning shifts are Monday - Friday 5.30am - 2.00pm. Afternoon shift is 11am - 7.30pm, Sunday - Friday with a day off on rota.

38 hours a week

Start date

Monday 7 September 2026

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

As an apprentice you will learn to:

  • Prepare and grease tins
  • Weigh and mix ingredients
  • Hand mould dough
  • Arrange products on baking trays
  • Load and prove racks of goods
  • Load ovens
  • Time bakes
  • Importance of clean areas working with food

Where you'll work

69 JULIAN ROAD
SHEFFIELD
S9 1FZ

Training

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

Training provider

S.A.M.B.

Training course

Baker (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Select, prepare/set-up and use equipment and machinery.
  • Clean and check tools and equipment.
  • Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
  • Receive and store materials/stock from external suppliers and/or internal stores.
  • Store finished goods.
  • Package and label bakery products for example, allergens.
  • Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
  • Clean and tidy work area. Dispose of waste and recycle.
  • Communicate verbally for example, with colleagues, suppliers and customers.
  • Record information - paper based or electronic.
  • Identify bakery product problems/faults and underlying causes.
  • Read and interpret information for example, specification, recipe and production plan.
  • Plan bakery tasks.
  • Prepare for bakery tasks. Obtain materials.
  • Prepare ingredients.
  • Weigh or check weight of ingredients/products.
  • Mix ingredients.
  • Deposit, scale or cut/divide mixture.
  • Mould products.
  • Monitor prove.
  • Pre-bake and/or post-bake dressing of product.
  • Operate ovens.
  • Craft baker. Scale up/down a recipe using percentages.
  • Craft baker. Prepare and apply fillings/coatings.
  • Plant baker. Follow product changeover procedures.
  • Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
  • Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
  • Retail baker. Display and replenish bakery products.
  • Select, prepare/set-up and use equipment and machinery.
  • Clean and check tools and equipment.
  • Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
  • Receive and store materials/stock from external suppliers and/or internal stores.
  • Store finished goods.
  • Package and label bakery products for example, allergens.
  • Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
  • Clean and tidy work area. Dispose of waste and recycle.
  • Communicate verbally for example, with colleagues, suppliers and customers.
  • Record information - paper based or electronic.
  • Identify bakery product problems/faults and underlying causes.

Training schedule

  • Baker Level 2 Apprenticeship Standard
  • Training will be provided in house with a trainer from National Food and Drink Training which is part of the Scottish Master Bakers

 

Requirements

Essential qualifications

GCSE in:

Maths & English (grade Level 2)

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
  • Problem solving skills
  • Number skills
  • Logical
  • Team working
  • Initiative
  • Physical fitness

Other requirements

There will be some lifting involved so the applicant needs to be very physically fit. You also need to consider that the bakery is extremely hot during the summer months.

About this employer

We are a growing manufacturing family bakery who started in 1988 baking in the back of a retail shop. We care about the products we provide and hope our staff feel the same. As a contract baker we bake many thousands of bread rolls daily, this is a very busy and hot working environment.

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

Company benefits

Staff discount.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

  • The apprentice will have the job title of craft baker, and this could be a route to many things within the food industry 

Ask a question

The contact for this apprenticeship is:

BROOK BAKERY LTD

Susan Gravill

sue.gravill@brookbakery.co.uk

The reference code for this apprenticeship is VAC2000046869.

Apply now

Closes in 22 days (Friday 28 August 2026 at 11:59pm)