£7,503.60 to £14,820
A uniform is provided and you will have access to a discount scheme.
30-35 hours Monday to Friday, various working patterns to cover opening hours which are Monday to Friday 8.30am to 5pm.
Total hours per week: 30 hours a week
What will the apprentice be doing?
Duties – General bakery duties, making bread for our wholesale business.
1) Different Baking techniques
2) HACCP (Food safety)
3) food safety
4) confectionery baking
5) Bread baking
What training will the apprentice take and what qualification will the apprentice get at the end?
Craft Bakery level 2 Apprenticeship
There is a possibility of studying towards Maths & English qualifications as part of your apprenticeship.
You will attend Buxton Campus weekly and spend time in our industry kitchens. (college transport is available)
What is the expected career progression after this apprenticeship?
There is excellent potential for permanent employment on the successful completion of your apprenticeship.
Requirements and prospects
Desired skills and personal qualities
- Communication skills
- Attention to detail
- Team working
- An interest in the industry
- Ability to learn from peers
- A desire to learn
- GCSE or equivalent English (Grade 4/C or above) desirable
- GCSE or equivalent Maths (Grade 4/C or above) desirable
Things to consider
Please consider how you will get to work each day. You will be required to wear a uniform – chefs whites and hygiene PPE. There is some heavy lifting involved with this role.
About the employer
The Bakewell Bakery is a family owned business, that employs skilled bakers to supply to many different restaurants and shops over derbyshire. We bake a variety of breads, pastries, scones and cakes, with seasonal specials too. We are also delighted to be suppliers of handmade Derbyshire Oatcakes and Pikelets from The Derbyshire Oatcake & Pikelet Co. For many the word ‘oatcake’ conjures an image of the dry, savoury Scottish biscuit, but our historic Derbyshire version is a much different creation. With historical mentions dating as far back as the 1600s, this simple yet delicious type of pancake is made from a fermented mixture of oatmeal, wheat flour and yeast that is cooked in a dry pan. Pikelets, on the other hand, are made from flour, yeast, milk and salt and resemble a flattened crumpet. There are records of them being produced and sold in Derbyshire for well over a hundred years. Both of these savoury delights have stood the test of time and work just as well with traditional topping and fillings as with new ones.
THE BAKEWELL BAKERY LIMITED
The Bakewell Bakery Unit 14
Riverside Business Park
UNIVERSITY OF DERBY
Level 2 (GCSE)