- Advanced practical baking skills, including mixing, decorative moulding and finished product decoration.
- The ability to mix doughs, using sours, sponges, and enzymes.
- Formulating a recipe from scratch and how to enhance it.
- The ability to demonstrate a range of techniques including long-ferment, enriched dough, lamination, yeasted and non-yeasted, bread doughs, biscuit doughs, products with inclusions and batters.
- Team working skills including listening, negotiation and planning.
- Demonstration of compliance with relevant food safety and health & safety legislation.
- Conduct and/or contribute to a risk assessment in accordance with your bakery practises.
- Be able to collate and interpret product and process data and support the application of any changes required.
- Analysis and reporting of appropriate product and process data within area of responsibility.
- Demonstrate awareness of techniques to manage production problems within the bakery environment.
- Contribute to Continuous Improvement (CI) activities in accordance with your organisation’s practises.
- Contribute to a variety of internal and external audits in line with organisational procedures.
- Sampling and testing of products for quality monitoring purposes on bread and/or confectionery products, including sensory analysis.
- Work in accordance with internal quality assurance procedures.
- Actively participate in new/existing bakery product development.
- Demonstrate asset care within your organisation.
- Adherence to Standard Operating Procedures to ensure best practice.
- Advanced understanding of baking techniques, methods and processes used within the baking industry, including methods for speciality production and manufacture; the principles of different mixing methods including high speed, spiral and planetary.
- Current legislation and regulation requirements and updates; and how to keep abreast of changes.
- Different bakery types: puff pastry manufacture, choux pastry principles, hot plate recipes, frying.
- Advanced principles of ingredients and their functionality, including how to select the correct ingredients for specific applications (to include core science).
- The composition, functionality and use of improvers, emulsifiers, aerating agents and other processing aids.
- Advanced recipe formulation, including recipe balance and ingredient substitution.
- An in-depth understanding of finished goods including: packaging types and functionality, storage requirements and distribution (including controlled atmosphere packaging), and finished product assessment.
- Product costing.
- The product development process from concept to launch.
- Goods process control and product release process, including principles of segregation for allergens and organic products.
- Principles and application of ingredients and finished product traceability.
- The impact of consumer trends and requirements on thebaking industry and how they affect your own business, including gluten free and nutritional information.
- How to identify and utilise appropriate quality assurance monitoring processes within your business.
- How to collate, analyse and apply data effectively.
- Purpose and requirements of ingredient specifications.
- The importance of innovation and new/existing Product Development (NPD/EPD) and how the system operates within your organisation.
- How to develop effective relationships in the workplace and lead others.
- The principles of Continuous Improvement (C.I.) and how to apply them in your organisation.
- The importance of asset care and scheduled routine maintenance.
- The value and benefits of internal and external audits and how they apply to your organisation.
- Equipment, machinery and process limitations / capabilities within your organisation.
- Advanced understanding of root cause analysis.
- Understanding of Hazard Analysis and Critical Control Points (HACCP)/food safety/health and safety at Level 3 and how to use quality management systems in bakery effectively.
- Understanding of environmental and waste management systems/requirements in bakery and how to minimise waste in your operation.
- Safe working: ensures safety of self and others, food safe, challenges safety issues.
- Ownership of work: accepts responsibility, is proactive, plans work.
- Pride in work: aims for excellence, time management.
- Self-development: proposes objectives to support the business, seeks learning, drives the development of self and others.
- Integrity and respect: respect for others, adapts style where appropriate.
- Instinctive team working: builds good relationships with others, works collaboratively, contributes ideas and challenges appropriately, leads by example.
- Problem solving: works to identify and ensure root causes are resolved, demonstrating a tenacious approach.
- Responsiveness to change: flexibility to changing working environment and demands.
- Company/industry perspective: desire to learn about the company and food industry, acts as an ambassador.
- Effective communicator at all levels.
- Demonstrates and encourages curiosity to foster new ways of thinking and working.
- Acts in alignment with the business vision and values.
To be set by individual employers
Typically 24 months for new entrants.
Originally published on Gov.uk, this information has been re-used under the terms of the Open Government Licence.";