Baking

The content of this Pathway has been agreed by National Skills Academy for Food and Drink (NSAFD). This is the only Apprenticeship Pathway in the Food and Drink sector approved for use in Wales that is eligible for Welsh Government funding.

Learning Programme Content

The Learning Programme provision shall comprise of three mandatory elements:

Qualifications,
Essential Skills
On/off the job training

The total minimum credit value required for the Level 2 Pathway Baking is 49 credits (made up of the total on-and off-the-job training for all the components).

The total minimum credit value required for the Level 3 Pathway Advanced Baking is 53 credits (made up of the total on-and off-the-job training for all the components).

Entry requirements

Examples include:

Academic routes (e.g. GCSEs, Welsh Baccalaureate)
By completing vocational qualifications
Participation on employer placement
Work experience
Training

Learners who have completed the Welsh Baccalaureate may have completed units or short courses which will provide underpinning knowledge towards the Apprenticeship. This will be assessed during an initial assessment allowing Recognition of Prior Learning (RPL) where appropriate.

Apprenticeship pathway learning programme(s)

Level 2: Baking

Level 2: Baking Qualifications

Participants must achieve one of the following combined qualification(s) below.

Level 2 Diploma for Proficiency in Baking Industry Skills
Awarding Body	Qualification No.	Credit Value	Total Qualification Time	Combined / Competence / Knowledge	Qualification Assessment Lanaguage(s)
FDQ	C00/0277/5 501/1272/7	37	370	Combined	English Only

Please see Annex 1 for the relationship between the competence and knowledge units within the combined qualification.

Essential Skills Wales (ESW)

Level 2: Baking	Level	Minimum Credit Value
Communication	1	6
Application of number	1	6

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

Pathway	Minimum On the Job Training Hours	Minimum Off the Job Training Hours
Level 2: Baking	127	217

On/Off the Job Qualification details (Minimum Credit & Hours)

The recommended minimum pathway duration time for completion is 12 months.

Total minimum credit value for the combined competence and knowledge qualification: 37 credits

Essential Skills Wales (ESW) in Communication and Application of Number: 12 credits

Total on and off-the-job training minimum training hours: 344 learning hours

Competence = minimum 97 hours
Knowledge = minimum 83 hours
Essential Skills Wales (notional value 45 hours x 2) = 90 hours
Mentoring, training and support activities 44 weeks x 1 hour/week = 44 hours
On the job mentoring = 30 hours

Minimum off-the-job training hours = 217 training hours

Knowledge component of - Level 2 Diploma for Proficiency in Baking Industry Skills = 83 hours
Essential Skills Wales and off- the- job mentoring = 134 hours

Minimum on-the-job training hours = 127 training hours

Competence component of - Level 2 Diploma for Proficiency in Baking Industry Skills = 97 hours
On the job mentoring = 30 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

6 credits/45 GLH Level 1 Essential Skills Wales Communication
6 credits/45 GLH Level 1 Essential Skills Wales Application of Number

Level 3: Advanced Baking

Level 3: Advanced Baking Qualifications

Participants must achieve one of the following combined qualifications below.

Level 3 Certificate for Proficiency in Baking Industry Skills
Awarding Body	Qualification No.	Credit Value	Total Qualification Time	Combined / Competence / Knowledge	Qualification Assessment Lanaguage(s)
FDQ	C00/0316/3 600/0514/2	27	270	Combined	English Only

Please see Annex 2 for the relationship between the competence and knowledge units within the combined qualification.

Essential Skills Wales (ESW)

Level 3: Advanced Baking	Level	Minimum Credit Value
Communication	2	6
Application of number	2	6

Essential Skills Wales qualifications assessment languages are English-Welsh

On/Off the Job training

Pathway	Minimum On the Job Training Hours	Minimum Off the Job Training Hours
Level 3: Advanced Baking	169	317

On/Off the Job Qualification details (Minimum Credit & Hours)

The recommended minimum pathway duration time for completion is 18 months.

Total minimum credit value for the combined competence and knowledge qualification: 41 credits (minimum credit of defined apprenticeship specification)

Essential Skills Wales (ESW) in Communication and Application of Number: 12 credits

Total on and off-the-job training minimum training hours: 486 learning hours

Competence = minimum 124 hours
Knowledge = 161 minimum hours
Essential Skills Wales (notional value 45 hours x 2) = 90 hours
Mentoring, training and support activities 66 weeks x 1 hour/week = 66 hours
On the job mentoring = 45 hours

Minimum off-the-job training hours = 317 training hours

Knowledge component of - Level 3 Certificate for Proficiency in Baking Industry Skills = 161 hours
Essential Skills Wales and off- the- job mentoring = 156 hours

Minimum on-the-job training hours = 169 training hours

Competence component of - Level 3 Certificate for Proficiency in Baking Industry Skills = 124 hours
On the job mentoring = 45 hours

On/Off the Job Essential Skills details (Minimum Credit & Hours)

6 credits/45 GLH Level 2 Essential Skills Wales Communication
6 credits/45 GLH Level 2 Essential Skills Wales Application of Number

Other additional requirements

There are no additional requirements other than the general entry conditions.

Progression

Progression from the Foundation Apprenticeship in Food and Drink (Baking):

Examples include:

Into employment, for example, as a plant, in-store or craft baker, or confectioner;
Direct career progression onto a Level 3 Apprenticeship in Food and Drink (Baking) pathway or any other suitable to the apprentices role and career plans;
Development into a different role at the same level or higher;
Welsh Baccalaureate Level 3.

Many career options become available to the Apprentice on successful completion of the framework.

Progression from the Apprenticeship in Food and Drink (Baking):

Examples include:

Into employment, for example, as a specialist baker, master baker or specialist confectioner;

Onto the Higher Apprenticeship (level 4) in Food and Drink (Food Manufacturing Excellence) pathway;
Into further or higher education;
Career progression e.g. to a higher role, or specialised role at the same level.

Many career options become available to the apprentice on successful completion of the framework.

Equality and diversity

It is important that apprenticeship Pathways are inclusive and can demonstrate an active approach to identifying and removing barriers to entry and progression. Pathways should advance equality of opportunity between persons who share protected characteristics and those persons who do not as identified in the Equality Act 2010.

The Protected characteristics identified in the Equality Act are age, disability, gender re-assignment, race, religion or belief, sex, sexual orientation, pregnancy and maternity. Marriage and civil partnership is also included although only in respect of the requirement to eliminate discrimination in employment.

Training providers and employers MUST also comply with the other duty under the Equality Act 2010 to ensure that applicants are not discriminated against in terms of entry to the industry based upon those nine protected characteristics.

The food and drink industry in Wales is predominantly male, making up over two-thirds (68%) of the workforce; 32% are female. In comparison, a more balanced gender distribution exists across all industries in Wales where 53% are male and 47% are female. Between 2006 and 2011, the male share of the workforce increased by 7% (13,000 to 13,800) whereas the female share of the workforce declined by 4% (6,900 to 6,600). 36% of Welsh food and drink employees fall within the 45 to 54 years age group; 8% are aged 30 to 34; and only 17% are aged 16 to 29 years. The 16 to 29 years age group is considerably smaller than the other UK nations. In comparison, Northern Ireland has 38% of its food and drink workforce in this age group, England has 26% and Scotland has 25%.

Over two-thirds (68%) of the current workforce will be eligible for retirement in the next 20 years. It is notable that 3,500 non-UK nationals are estimated to be working in the Welsh food and drink industry in 2011, an increase of 86% since 2006. (Skills Insights and Labour Market Facts about the Food and Drink Manufacturing and Processing industry in Wales 2013-2014, Improve Limited 2013)

This pathway is an important route to encourage greater diversity within the industry and the following actions are being taken to promote equality and inclusion:

Ongoing monitoring of data to identify any issues and intervene where necessary
Promotion of the industry to a diverse audience though our careers website Tasty Careers www.tastycareers.org.uk and Tasty Careers Ambassadors

Apprenticeship workshops to raise awareness of the benefits of Apprenticeships to employers

All partners involved in the delivery of apprenticeships, including training providers, centres and employers, must be committed to a policy of equal opportunities and must have robust equality and diversity policies and procedures.

Employment responsibilities and rights

Employment Responsibilities and Rights (ERR) is no longer compulsory. But it is recommended that all apprentices (especially the 16 years -18 year group) receive a company induction programme.

Responsibilities

It is the responsibility of the Training Provider and Employer to ensure that the requirements of this pathway are delivered in accordance with the Welsh Government Apprenticeships Guidance.

Further information may be obtained from: Welsh Government

DfES-ApprenticeshipUnit@gov.wales

Annex 1 - Level 2: Baking

An integrated qualification at Level 2, which combines competence and technical knowledge elements in which each element is separately assessed and in which each element carries at least ten credits on the QCF.

Baking L2 Apprenticeship Specification

To achieve the apprenticeship, qualification units that deliver against at least 14 of the current National Occupational Standards or underpinning knowledge units should be taken in total:

3 from Mandatory Group A
6 from the Bakery Sector Group B
3 underpinning knowledge units from Group D
And at least a further 2 from Optional Groups B, C or D

Mandatory Group A

All qualification units should be taken to meet the mandatory NOS requirements of this group.

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPFS103	Maintain workplace food safety standards in food and drink operations	Maintain workplace food safety standards in operations	2	2	16
IMPFS103		Understand how to maintain workplace food safety standards in operations	2	2	20
IMPHS101	Work safely in food manufacture	Maintain workplace health and safety in food operations	2	2	4
IMPHS101	Work safely in food manufacture	Understand how to maintain workplace health and safety in food operations	2	2	18
IMPFS104.3K	Principles of HACCP based food safety systems	Principles of HACCP based food safety systems	2	1	8

Bakery Sector Group B

Qualification units mapped to at least 6 NOS should be taken from this group. Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPCB101	Select, weigh and measure ingredients in bakery operations	Select weigh and measure bakery ingredients	2	3	16
IMPCB101	Select, weigh and measure ingredients in bakery operations	Understand how to select, weigh and measure bakery ingredients	2	2	12
IMPCB103	Prepare and mix dough in bakery operations	Prepare and mix dough	2	3	20
IMPCB103	Prepare and mix dough in bakery operations	Understand how to process fermented dough (pre-bake)	2	2	12
IMPCB105	Divide, mould and shape fermented dough in bakery operations	Hand-divide, mould and shape fermented dough	2	4	21
IMPCB105		Understand how to process fermented dough (pre-bake)	2	2	12
IMPCB106	Produce laminated pastry in bakery operations	Produce laminated pastry	2	4	21
IMPCB106	Produce laminated pastry in bakery operations	Understand how to process pastry (pre-bake)	2	2	12
IMPCB107	Pin, block and shape dough in bakery operations	Pin, block and shape dough	2	3	15
IMPCB107	Pin, block and shape dough in bakery operations	Understand how to process pastry (pre-bake)	2	2	12
IMPCB108	Fill and close pastry products in bakery operations	Fill and close pastry products	2	3	15
IMPCB108	Fill and close pastry products in bakery operations	Understand how to process pastry (pre-bake)	2	2	12
IMPCB110	Tin and tray up dough products in bakery operations	Tin and tray up dough products	2	3	15
IMPCB110	Tin and tray up dough products in bakery operations	Understand how to process fermented dough (pre-bake)	2	2	12

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPCB111	Retard and prove dough products in bakery operations	Retard and prove dough products	2	3	15
IMPCB111	Retard and prove dough products in bakery operations	Understand how to process fermented dough (pre-bake)	2	2	12
IMPCB114	Oven bake dough products in bakery operations	Oven bake dough products	2	3	16
IMPCB114	Oven bake dough products in bakery operations	Understand how to process dough based products (post-bake)	2	2	13
IMPCB117	Fry dough products in bakery operations	Fry dough products	2	2	13
IMPCB117	Fry dough products in bakery operations	Understand how to process dough based products (post-bake)	2	2	13
IMPCB119	Batch finish dough products in bakery operations	Batch finish dough products	2	3	16
IMPCB119	Batch finish dough products in bakery operations	Understand how to process dough based products (post-bake)	2	2	13
IMPCB201	Prepare and mix flour confectionery in bakery operations	Prepare and mix flour confectionery	2	3	16
IMPCB201	Prepare and mix flour confectionery in bakery operations	Understand how to process flour confectionery (pre-bake)	2	2	12
IMPCB203	Hand deposit, pipe and sheet flour confectionery in bakery operations	Hand-deposit, pipe and sheet flour confectionery	2	4	21
IMPCB203		Understand how to process flour confectionery (pre-bake)	2	2	12
IMPCB204	Deposit and griddle hot plate products in bakery operations	Deposit and fry hot plate products	2	2	13
IMPCB204	Deposit and griddle hot plate products in bakery operations	Understand how to process flour confectionery (pre-bake)	2	2	12
IMPCB205	Tray up and prepare flour confectionery in bakery operations	Tray up and prepare flour confectionery for baking	2	3	15
IMPCB205		Understand how to process flour confectionery (pre-bake)	2	2	12
IMPCB206	Oven bake flour confectionery in bakery operations	Oven-bake flour confectionery	2	3	16
IMPCB206	Oven bake flour confectionery in bakery operations	Understand how to process flour confectionery (post-bake)	2	2	13
IMPCB207	Batch finish flour confectionery in bakery operations	Batch-finish flour confectionery	2	3	16
IMPCB207	Batch finish flour confectionery in bakery operations	Understand how to process flour confectionery (post-bake)	2	2	13

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPCB209	Assemble and fill celebration cakes in bakery operations	Assemble and fill celebration cakes	2	3	15
IMPCB209	Assemble and fill celebration cakes in bakery operations	Understand how to decorate celebration cakes	2	2	15
IMPCB210	Mask and cover celebration cakes in bakery operations	Mask and cover celebration cakes	2	3	15
IMPCB210	Mask and cover celebration cakes in bakery operations	Understand how to decorate celebration cakes	2	2	15
IMPCB211	Decorate and store celebration cakes in bakery operations	Decorate celebration cakes	2	4	21
		Provide accessories and store celebration cakes	2	2	13
		Understand how to decorate celebration cakes	2	2	15
IMPSC106	Temper chocolate	Control heat treatment in food manufacture	2	3	20
IMPSC106	Temper chocolate	Understand how to temper chocolate	2	2	16
IMPSC107	Control enrobing of chocolate	Control enrobing in food manufacture	2	3	17
IMPSC107	Control enrobing of chocolate	Understand how to enrobe chocolate	2	2	16
IMPSC109	Control depositing/moulding of chocolate	Control depositing in food manufacture	2	3	18
IMPSC109	Control depositing/moulding of chocolate	Understand how to mould chocolate	2	2	16
IMPSC110	Cool chocolate after processing	Control temperature reduction in food manufacture	2	3	20
IMPSC110	Cool chocolate after processing	Understand how to cool chocolate after processing	2	2	16
IMPPO228	Bake off products for sale in food operations	Bake off food products for sale	2	2	15
IMPPO228	Bake off products for sale in food operations	Understand how to bake off food products for sale	2	2	13
IMPSO405	Sell food and drink products in a retail environment	Sell food products in a retail environment	2	2	14
IMPSO405	Sell food and drink products in a retail environment	Understand how to sell food products in a retail environment	2	3	20

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPSO407	Maximise sales of food and drink products in a retail environment	Maximise sales in a food retail environment	3	4	20
IMPSO407		Understand how to maximise sales of food products in a retail environment	3	3	24
IMPSO409	Display food and drink products in a food retail environment	Display food products in a retail environment	2	3	23
IMPSO409		Understand how to display food products in a retail environment	2	2	10
IMPPO221	Control slicing and bagging in food and drink operations	Control slicing in food manufacture	2	3	17
IMPPO221	Control slicing and bagging in food and drink operations	Understand how to control processes in food manufacture	2	4	26
IMPAB101	Control the proving of dough products in automated operations	Prove dough products using automated processes	2	2	11
IMPAB101		Understand how to process fermented dough (pre-bake)	2	2	12
IMPAB104	Control the division, moulding and shaping of fermented dough in automated operations	Divide, mould and shape fermented dough using automated processes	2	3	16
IMPAB104		Understand how to process fermented dough (pre-bake)	2	2	12
IMPAB105	Control the oven-baking of dough products in automated operations	Oven bake dough products using automated processes	2	3	14
IMPAB105		Understand how to process dough based products (post-bake)	2	2	13
IMPAB107	Control the cooling of oven-baked dough products in automated operations	Cool oven baked dough products using automated processes	2	2	12
IMPAB107		Understand how to process dough based products (post-bake)	2	2	13
IMPAB110	Control product wrapping and labelling in automated bakery operations	Control product wrapping and labelling using automated processes	2	3	14
IMPAB110		Understand how to control processes in food manufacture	2	4	26

Support Operations Group C

Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPFS139	Monitor food hygiene standards using rapid test methods in food and drink operations	Monitor food hygiene standards using rapid test methods in operations	2	3	19
IMPFS139		Understand how to monitor food hygiene standards using rapid test methods in operations	2	2	12
IMPPO223	Prepare ingredients and store fillings and toppings in food operations	Prepare ingredients and store fillings and toppings in food manufacture	2	3	25
IMPPO223		Understand how to prepare and store sweet fillings and toppings in food manufacture	2	3	16
IMPPO210	Control temperature reduction in food and drink operations	Control temperature reduction in food manufacture	2	3	20
IMPPO210	Control temperature reduction in food and drink operations	Understand how to control processes in food manufacture	2	4	26
IMPPO217	Control wrapping and labelling in food and drink operations	Control wrapping in food manufacture	2	3	17
IMPPO217	Control wrapping and labelling in food and drink operations	Understand how to control processes in food manufacture	2	4	26
IMPPO226	Slice and bag individual products in food operations	Slice and bag individual food products	2	2	15
IMPPO226	Slice and bag individual products in food operations	Understand how to slice and bag individual food products	2	2	15
IMPPO125	Contribute to problem diagnosis in food and drink operations	Contribute to problem diagnosis in food manufacture	2	2	10
IMPPO125		Understand how to contribute to problem diagnosis in food manufacture	2	2	15
IMPPO127	Contribute to problem resolution in food and drink operations	Contribute to problem resolution in food manufacture	2	3	13
IMPPO127		Understand how to contribute to problem resolution in food manufacture	2	2	18

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPPO113	Carry out product changeovers in food and drink operations	Carry out product changeovers in food manufacture	2	2	11
IMPPO113	Carry out product changeovers in food and drink operations	Understand how to carry out product changeovers in food manufacture	2	2	16
IMPSD309	Produce product packs in food and drink operations	Produce product packs in food operations	2	3	10
IMPSD309	Produce product packs in food and drink operations	Understand how to produce product packs in food operations	2	3	25
IMPSD310	Produce individual packs by hand in food and drink operations	Produce individual packs by hand in food operations	2	3	14
IMPSD312	Pack orders for despatch in food and drink operations	Pack orders for despatch in food operations	2	1	6
IMPSD312	Pack orders for despatch in food and drink operations	Understand how to pack orders for despatch in food operations	2	1	6
IMPSD108	Store and organise goods and materials in food and drink operations	Store goods and materials in food operations	2	3	24
IMPSD108		Understand how to store and organise goods and materials in food operations	2	4	25
IMPHS104	Lift and handle materials in food manufacture	Lift and handle materials safely in food operations	2	2	10
IMPHS104	Lift and handle materials in food manufacture	Understand how to lift and handle materials safely in food operations	2	2	15
IMPSD201	Supply materials for production in food and drink operations	Supply materials for production in food operations	2	3	18
IMPSD201		Understand how to supply materials for production in food operations	2	3	17
IMPSO101	Carry out hygiene cleaning in food and drink operations	Control hygiene cleaning in food operations	2	3	23
IMPSO101	Carry out hygiene cleaning in food and drink operations	Understand how to control hygiene cleaning in food operations	2	3	28

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPSO103	Clean in place (CIP) plant and equipment in food and drink operations	Clean in place (CIP) plant and equipment in food operations	2	3	19
IMPSO103		Understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food operations	2	2	12
IMPSO108	Control washing and drying machinery in food and drink operations	Control washing and drying machinery in food operations	2	3	16
IMPSO108		Understand how to control washing and drying machinery in food operations	2	2	12
IMPEM107	Contribute to the maintenance of plant and equipment in food and drink operations	Contribute to the maintenance of plant and equipment in food operations	2	3	30
IMPEM107		Understand how to contribute to the maintenance of plant and equipment in food operations	2	3	20
IMPQI113	Carry out sampling in food and drink operations	Carry out sampling for quality control in food operations	3	2	8
IMPQI113	Carry out sampling in food and drink operations	Understand how to carry out sampling for quality control in food operations	3	3	26
IMPQI201	Organise and improve work activities in food operations	Organise and improve work activities for achieving excellence in food operations	2	3	13
IMPQI201	Organise and improve work activities in food operations	Understand how to organise and improve work activities for achieving excellence in food operations	2	3	14
IMPQI210	Contribute to the application of improvement techniques in food operations	Contribute to the application of improvement techniques for achieving excellence in food operations	2	3	12
IMPQI210		Understand how to contribute to the application of improvement techniques for achieving excellence in food operations	2	3	18
IMPHS201	Contribute to environmental safety in food manufacture	Contribute to environmental safety in food operations	2	2	5
IMPHS201	Contribute to environmental safety in food manufacture	Understand how to contribute to environmental safety in food operations	2	2	11
NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPSF119	Contribute to sustainable practice in a food environment	Contribute to sustainable practice in food operations	2	2	3
IMPSF119	Contribute to sustainable practice in a food environment	Understand how to contribute to sustainable practice in food operations	2	2	14
IMPQI101	Maintain product quality in food and drink operations	Maintain product quality in food operations	2	2	5
IMPQI101	Maintain product quality in food and drink operations	Understand how to maintain product quality in food operations	2	2	11
IMPQI205	Contribute to continuous improvement in food operations	Contribute to continuous improvement for achieving excellence in food operations	2	3	14
IMPQI205	Contribute to continuous improvement in food operations	Understand how to contribute to continuous improvement for achieving excellence in food operations	2	2	12
IMPPO111	Carry out task handover procedures in food and drink operations	Carry out task hand-over procedures in food manufacture	2	2	10
IMPPO111		Understand how to carry out task hand-over procedures in food manufacture	2	1	7
IMPSO501	Prepare and clear areas for counter/take-away service	Prepare to operate a counter/take away service in food operations	2	2	4
IMPSO501	Prepare and clear areas for counter/take-away service	Understand how to prepare to operate a counter/take way service in food operations	2	2	10
IMPSO503	Provide a counter/take-away service	Operate a counter/take-away service in food operations	2	2	4
IMPSO503	Provide a counter/take-away service	Understand how to operate a counter/take-away service in food operations	2	2	12
IMPSO505	Prepare and clear areas for table/tray service	Prepare to operate a table/tray service in food operations	2	2	4
IMPSO505	Prepare and clear areas for table/tray service	Understand how to prepare to operate a table/tray service in food operations	2	2	12
IMPSO507	Provide a table/tray service	Operate a table/tray service in food operations	2	2	4
IMPSO507	Provide a table/tray service	Understand how to operate a table/tray service in food operations	2	2	12

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPSO711	Finish bake-off products	Finish bake off products	2	3	10
IMPSO711	Finish bake-off products	Understand how to finish bake off products	2	2	12
IMPSO511	Assemble and process products for food service	Assemble and process products for food service	2	2	13
IMPSO511	Assemble and process products for food service	Understand how to assemble and process products for food service	2	2	11

Underpinning Knowledge Group D

At least 3 units should be taken from this group.

NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPCB301.1K	Principles of flour milling and flour types for bakery	Principles of flour milling and flour types for bakery	2	1	6
IMPCB301.2K	Principles of flour in bakery	Principles of flour in bakery	2	1	6
IMPCB302K	Principles of fats and oils in bakery	Principles of fats and oils in bakery	2	1	6
IMPCB303.1K	Principles of sugars and starches in bakery	Principles of sugars and starches in bakery	2	1	6
IMPCB304K	Principles of dairy products in bakery	Principles of dairy products in bakery	2	1	6
IMPCB305K	Principles of egg and egg products in bakery	Principles of egg and egg products in bakery	2	1	5
IMPCB306K	Principles of salt and dough conditioners / improvers in bakery	Principles of salt and dough conditioners / improvers in bakery	2	1	6
IMPCB307K	Principles of pre-mixes and concentrates in bakery	Principles of pre-mixes and concentrates in bakery	2	1	6
IMPCB104.1K	Principles of the Bulk Fermentation Process	Principles of the Bulk Fermentation Process	2	1	6
IMPCB104.2K	Principles of the Chorleywood bread process	Principles of the Chorleywood bread process	2	1	6
IMPCB104.3K	Principles of Mechanical Dough Development (MDD) (Spiral mixing)	Principles of Mechanical Dough Development (MDD) (Spiral mixing)	2	1	6
NOS Reference	NOS	Mapping to Qualification Units	Level	Credit	GLH
IMPCB113K	Principles of dough fermentation and process control	Principles of dough fermentation and process control	2	1	6
IMPFT137K	Principles of yeast manufacture and storage in bakery	Principles of yeast manufacture and storage in bakery	2	1	6
IMPCB112K	Principles of retarding and proving dough and process control	Principles of retarding and proving dough and process control	2	1	6
IMPCB109K	Principles of pastry lamination & process control	Principles of pastry lamination & process control	2	1	6
IMPCB115.1K	Principles of oven baking bakery products	Principles of oven baking bakery products	2	1	7
IMPCB115.3K	Principles of cooling bakery products using automated processes	Principles of cooling bakery products using automated processes	2	1	4
IMPCB118K	Principles of frying bakery products	Principles of frying bakery products	2	1	5
IMPCB120K	Principles of preparing and handling bakery finishing materials	Principles of preparing and handling bakery finishing materials	2	1	7
IMPCB202K	Principles of mixing flour confectionery and process control	Principles of mixing flour confectionery and process control	2	1	10
IMPCB115.2K	Principles of hot plate baking bakery products	Principles of hot plate baking bakery products	2	1	5
IMPCB303.2K	Principles of decorative pastes in bakery	Principles of decorative pastes in bakery	2	1	10
IMPCB308K	Principles of packaging in bakery	Principles of packaging in bakery	2	1	6
IMPQI204	Principles of improvement in food operations	Principles of improvement in food operations	3	3	16
IMPQI207	Principles of continuous improvement techniques (Kaizen) in food operations	Principles of continuous improvement techniques (Kaizen) in food operations	3	3	15
IMPSF102K	Principles of sustainability in food operations	Principles of sustainability in food operations	3	4	34

Annex 2 - Level 3: Advanced Baking

An integrated qualification at Level 3, which combines competence and technical knowledge elements in which each element is separately assessed and in which each element carries at least ten credits on the QCF.

Baking L3 Specification

To achieve the apprenticeship, qualification units that deliver against at least 12 of the current National Occupational Standards or underpinning knowledge units should be taken in total:

2 from Optional Group A
4 from the Bakery Sector Group B
3 underpinning knowledge units from Group D
And at least a further 3 from Optional Groups A, B, C or D

Optional Group A

Qualification units mapped to at least 2 NOS should be taken from this group.

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPFS110	Monitor food safety at critical control points in food and drink operations	Monitor food safety at critical control points in operations	3	1	5
IMPHS307	Monitor health, safety and environmental management systems in food manufacture	Monitor health, safety and environmental systems in food operations	3	2	12
IMPHS307		Understand how to monitor health, safety and environmental management systems in food operations	3	3	20
IMPQI103	Monitor and maintain product quality in food and drink operations	Monitor product quality in food operations	3	3	20
IMPQI103		Understand how to control product quality in food operations	3	2	10
IMPFS110.3K	The Principles of HACCP for food manufacturing	Principles of HACCP for food manufacturing	3	3	20

Bakery Sector Group B

Qualification units mapped to at least 4 NOS should be taken from this group. Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPPM105	Manage production in food operations	Control production of bakery products	3	4	27
IMPPM105	Manage production in food operations	Understand how to control production of bakery products	3	3	19
IMPCB124	Design and develop specialist individual dough-based products	Design and develop specialist individual dough based products	3	5	30
IMPCB124		Understand how to design and develop specialist individual bakery products	3	4	25
IMPCB125	Evaluate specialist individual dough-based products	Evaluate specialist individual dough based products	3	4	25
IMPCB125	Evaluate specialist individual dough-based products	Understand how to evaluate specialist individual bakery products	3	3	22
IMPCB126	Produce specialist individual dough-based products	Produce specialist individual dough based products	3	5	30
IMPCB126	Produce specialist individual dough-based products	Understand how to produce specialist individual bakery products	3	4	25
IMPCB127	Batch produce specialist fermented dough products	Batch produce advanced craft fermented dough based products	3	6	30
IMPCB127	Batch produce specialist fermented dough products	Understand how to batch produce advanced craft fermented dough based products	3	2	20
IMPCB129	Batch produce specialist non-fermented dough products	Batch produce advanced craft non fermented dough based products	3	6	30
IMPCB129	Batch produce specialist non-fermented dough products	Understand how to batch produce advanced craft non fermented dough based products	3	2	20

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPCB215	Design and develop specialist individual flour confectionery products	Design and develop specialist individual flour confectionery	3	5	30
IMPCB215		Understand how to design and develop specialist individual bakery products	3	4	25
IMPCB216	Evaluate specialist individual flour confectionery products	Evaluate specialist individual flour confectionery	3	4	25
IMPCB216	Evaluate specialist individual flour confectionery products	Understand how to evaluate specialist individual bakery products	3	3	22
IMPCB217	Produce specialist individual flour confectionery products	Produce specialist individual flour confectionery	3	5	30
IMPCB217	Produce specialist individual flour confectionery products	Understand how to produce specialist individual bakery products	3	4	25
IMPCB218	Batch produce specialist flour confectionery products	Batch produce advanced craft flour confectionery products	3	6	30
IMPCB218	Batch produce specialist flour confectionery products	Understand how to batch produce advanced craft flour confectionery products	3	2	20

Support Operations Group C

Qualification units should only be taken once – there are instances where one qualification unit maps to multiple NOS in this group.

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPQI224	Manage organisational change and improvement in food operations	Manage organisational change for achieving excellence in food operations	3	4	21
IMPQI224		Understand how to manage organisational change for achieving excellence in food operations	3	3	17
IMPEM101	Manage commissioning and handover of plant and equipment in food manufacture	Manage commissioning and handover of plant and equipment in food operations	4	4	33
IMPEM101		Understand how to manage commissioning and handover of plant and equipment in food operations	4	4	27
IMPEM105	Maintain plant and equipment in food and drink operations	Maintain plant and equipment in food operations	3	4	26
IMPEM105	Maintain plant and equipment in food and drink operations	Understand how to maintain plant and equipment in food operations	3	3	23
IMPQI111	Interpret and communicate information and data in food and drink operations	Interpret and communicate information and data in food operations	3	3	18
IMPQI111		Understand how to interpret and communicate information and data in food operations	3	3	14
IMPSF111	Control and monitor energy efficiency in a food environment	Control energy efficiency in a food operations	3	3	13
IMPFS111	Contribute to continuous improvement of food safety in food and drink operations	Contribute to continuous improvement of food safety in operations	3	3	20
IMPFS111		Understand how to contribute to continuous improvement of food safety in operations	3	4	30

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPFS126	Report on food safety compliance in food and drink operations	Report on compliance with food safety requirements in operations	4	4	26
IMPFS126		Understand how to report on compliance with food safety requirements in operations	4	4	20
IMPFS120	Control and monitor safe supply of raw materials and ingredients in food and drink operations	Control and monitor safe supply of raw materials and ingredients in food operations	3	1	6
IMPFS120		Understand how to control and monitor safe supply of raw materials and ingredients in food operations	3	3	20
IMPPM111	Manage production performance in food and drink operations	Manage and evaluate production performance in food manufacture	4	5	36
IMPPM111	Manage production performance in food and drink operations	Understand how to manage and evaluate production performance in food manufacture	4	5	40
IMPPM114	Evaluate production performance in food and drink operations	Manage and evaluate production performance in food manufacture	4	5	36
IMPPM114		Understand how to manage and evaluate production performance in food manufacture	4	5	40
IMPPO115	Contribute to optimising work areas in food and drink operations	Contribute to optimising work areas in food manufacture	3	3	26
IMPPO115		Understand how to contribute to optimising work areas in food manufacture	3	3	15
IMPPO117	Diagnose production problems in food and drink operations	Diagnose problems in food operations	3	3	14
IMPPO117	Diagnose production problems in food and drink operations	Understand how to diagnose problems in food operations	3	3	16
IMPPO119	Resolve production problems in food and drink operations	Resolve problems in food operations	3	3	16
IMPPO119	Resolve production problems in food and drink operations	Understand how to resolve problems in food operations	3	4	22

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPQI105	Monitor and control quality of work activities in food and drink operations	Monitor and control throughput to achieve targets in food operations	3	2	9
IMPQI105		Understand how to monitor and control throughput to achieve targets in food operations	3	3	15
IMPQI305	Secure commitment to an improvement strategy in food operations	Secure commitment to an achieving excellence strategy in a food operations	4	4	23
IMPQI305		Understand how to secure commitment to an achieving excellence strategy in a food operations	4	5	31
IMPSD306	Set up and maintain picking and packing orders in food and drink operations	Set up and maintain picking and packing orders in food operations	3	3	18
IMPSD306		Understand how to co-ordinate picking and packing orders in food operations	3	2	14
IMPSD307	Monitor effectiveness of picking and packing operations in food and drink operations	Monitor effectiveness of picking and packing operations in food operations	3	2	12
IMPSD307		Understand how to co-ordinate picking and packing orders in food operations	3	2	14
IMPSD111	Organise the receipt and storage of goods in food and drink operations	Organise the receipt and storage of goods and materials in food operations	3	3	15
IMPSD111		Understand how to organise the receipt and storage of goods and materials in food operations	3	3	18
IMPSD113	Monitor and maintain storage conditions in food and drink operations	Monitor and maintain storage conditions in food operations	3	3	14
IMPSD114	Monitor stored goods and materials in food and drink operations	Monitor stored goods and materials in food operations	3	2	11
IMPSD116	Monitor and maintain storage systems and procedures in food and drink operations	Monitor and maintain storage systems and procedures in food operations	3	2	10
IMPSD116		Understand how to monitor and maintain storage systems and procedures in food operations	3	2	10

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPSO407	Maximise sales of food and drink products in a retail environment	Maximise sales in a food retail environment	3	4	20
IMPSO407		Understand how to maximise sales of food products in a retail environment	3	3	24
IMPSO419	Set up and maintain operations in food and drink retail manufacture	Set up and maintain food retail operations	3	3	20
IMPSO419		Understand how to co-ordinate food retail operations	3	2	14
IMPSO420	Monitor effectiveness of operations in food and drink retail manufacture	Monitor effectiveness of food retail operations	3	2	12
IMPSO420		Understand how to co-ordinate food retail operations	3	2	14
IMPSO509	Plan and co-ordinate food services	Plan and co-ordinate food services	3	3	18
IMPSO509	Plan and co-ordinate food services	Understand how to plan and co-ordinate food services	3	3	25
IMPSO513	Set up and maintain food service operations in food manufacture	Set up and maintain food service operations in food operations	3	2	14
IMPSO513		Understand how to set up and maintain food service operations	3	2	16
IMPSO514	Monitor effectiveness of food service operations in food manufacture	Monitor effectiveness of food service operations	3	2	14
IMPSO514		Understand how to set up and maintain food service operations	3	2	16

Underpinning Knowledge Group D

At least 3 units should be taken from this group.

NOS Reference	NOS	Mapping to Current Qualification Units	Level	Credit	GLH
IMPSF102K	Principles of sustainability in food operations	Principles of sustainability in food operations	3	4	34
IMPFT101K	Principles of food policy and regulation	Principles of food policy and regulation	4	5	36
IMPCB301.2K	Principles of flour in bakery	Principles of flour in bakery	3	2	20
IMPCB302K	Principles of fats and oils in bakery	Principles of fats and oils in bakery	3	2	20
IMPCB303.1K	Principles of sugars and starches in bakery	Principles of sugars and starches in bakery	3	2	20
IMPCB304K	Principles of dairy products in bakery	Principles of dairy products in bakery	3	2	20
IMPCB305K	Principles of egg and egg products in bakery	Principles of egg and egg products in bakery	3	2	20
IMPCB306K	Principles of salt and dough conditioners / improvers in bakery	Principles of salt and dough conditioners / improvers in bakery	3	2	20
IMPCB104.1K	Principles of the Bulk Fermentation Process	Principles of the Bulk Fermentation Process	3	2	20
IMPCB104.2K	Principles of the Chorleywood bread process	Principles of the Chorleywood bread process	3	2	20
IMPCB104.3K	Principles of Mechanical Dough Development (MDD) (Spiral mixing)	Principles of Mechanical Dough Development (MDD) using spiral mixing	3	2	20
IMPCB113K	Principles of dough fermentation and process control	Principles of dough fermentation and process control	3	2	20
IMPCB112K	Principles of retarding and proving dough and process control	Principles of retarding and proving dough and process control	3	2	20
IMPCB115.1K	Principles of oven baking bakery products	Principles of oven baking bakery products	3	2	20
IMPCB120K	Principles of preparing and handling bakery finishing materials	Principles of preparing and handling bakery finishing materials	3	2	20
IMPCB308K	Principles of packaging in bakery	Principles of packaging in bakery	3	2	20
IMPCB202K	Principles of mixing flour confectionery and process control	Principles of mixing flour confectionery and process control	3	2	20

Document revisions

08 November 2021