The college near Lewes has said the UK’s first level 3 lead baker apprenticeship will see students undergo advanced technical baking training, whilst also learning leadership and management skills.
The programme, which was developed in collaboration with employers, also aims to equip students with problem-solving, test-baking, marketing, and product innovation skills, to prepare them for a career within a commercial bakery.
Anthony Gaston, programme manager at Plumpton College, said: “This is an incredibly exciting step forward for the college and the baking industry.
“Our new apprenticeship equips students not only with advanced technical baking skills but also the leadership acumen needed to thrive in senior roles within dynamic commercial bakery environments.
“It’s about shaping future leaders, not just great bakers.”
The college’s first cohort of students began their training this week.
Matthew Bell, head of business development at Plumpton College, said: “FDQ are proud to have worked closely with Plumpton College for many years in delivering outstanding apprenticeships across the food sector.
“Once again, Plumpton has risen to the challenge, leading the way by enrolling the first learners on this exceptional new level 3 lead baker apprenticeship.
“From mastering artisan sourdough to leading new product development in state-of-the-art bakeries, this programme equips bakers with the skills, science, and leadership needed to shape the leaders of the future in the baking industry.”
The students on the programme include apprentice bakers from The Flour Pot Bakery and The Bread Factory.
Both businesses are known for their strong commitment to employee development and preserving the craft of baking.
Hayley Quinnell, head of HR, recruitment and training at The Flour Pot Bakery, said: “This is more than just a training course, it’s a strategic investment in the future of our business and the professional development of our incredible team.
“Partnering with Plumpton College ensures our apprentices receive expert-led education in an inspiring learning environment.”
The new apprenticeship builds on the success of the existing level 2 programme.
The Flour Pot Bakery has already seen five apprentices successfully complete the level 2 course.
With the average age of a skilled baker in the UK around 45, according to The Open University Business School, the need for long-term skills development has never been greater.
Deyana Petrova, L&D trainer and apprenticeships lead at The Bread Factory, said: “We’re proud to support the development of the lead baker level 3 apprenticeship standard, a valuable step in building clear, high-quality pathways for talent across our industry.
“This initiative reflects our ongoing commitment to investing in our people, growing future leaders, and strengthening the long-term capability of our business.”
The level 3 lead baker apprenticeship is delivered by Plumpton College’s food industry skills department.
The course combines real-world learning with formal instruction and assessment, with students trained in state-of-the-art training kitchens within the newly built AgriFood Centre.
Key areas of study include the production of advanced bakery products such as artisan sourdough, laminated pastries, and confectionery, commercial planning, leadership and mentoring, quality control, food safety, and customer-focused innovation.
Applicants of the course must be employed in a bakery-related role supporting skills development, hold or work toward level 2 qualifications in English and maths, and complete a skills and knowledge assessment prior to enrolment.
For more information, employers and prospective apprentices can contact the business services team at Plumpton College or attend the college’s next open event on October 11.
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