Apprentice Baker

FRANK'S BAKERY HEADCORN LTD

ASHFORD (TN27 9NL)

Closes in 13 days (Friday 23 October 2026 at 11:59pm)

Posted on 9 October 2026

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Summary

Join a professional bakery team specialising in bread where much of the production takes place overnight. This apprenticeship is ideal for someone who enjoys night working and early starts, offering hands-on experience producing fresh baked goods while gaining a nationally recognised qualification and building a long-term career in baking.

Wage

£16,640 to £26,436.80, depending on your age

National Minimum Wage

Minimum wage rates (opens in new tab)

Training course
Baker (level 2)
Hours
Night shifts, 7:30pm start until a 03:00am finish. This will be Sunday to Thursday.

40 hours a week

Start date

Monday 26 October 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

Day to day tasks will vary but will include: 

  • Weigh ingredients and prepare dough using bakery recipes
  • Divide and weigh bread dough ready for baking
  • Shape and mould dough by hand to develop quality baking skills

Where you'll work

53 HIGH STREET
HEADCORN
ASHFORD
TN27 9NL

Training

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

Training provider

PLUMPTON COLLEGE

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.

You will attend two practical sessions in person at Plumpton College, per month. You will also attend two online sessions per month. 

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

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

Skills

Team working

Other requirements

The apprentice will need to be comfortable with night shifts. 

About this employer

Frank's Bakery is a family-run independent bakery based in Headcorn, Kent. We specialise in producing and selling a wide range of freshly baked breads, pastries, cakes, sandwiches, and homemade food products. Proudly serving our local community, we are committed to quality, traditional baking methods, and excellent customer service. We offer a friendly, supportive workplace where team members can develop practical skills and contribute to the success of a well-established local business.

Company benefits

Food provided and free parking.

After this apprenticeship

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

Promotion to a supervisor role.

Ask a question

The contact for this apprenticeship is:

PLUMPTON COLLEGE

The reference code for this apprenticeship is VAC2000058308.

Apply now

Closes in 13 days (Friday 23 October 2026 at 11:59pm)