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Catering Proficiency in Baking Industry Skills Level 2 (CAH1) Apprenticeship at Barnsley College

Course description

This apprenticeship is suitable for anyone who wants to gain the skills and qualifications required to work as a professional baker. This course teaches you how to prepare, process, mix, mould and tray up finished dough products, as well as developing your skills in a wide range of pastry, savory and essential food control measures.

Course content

You will study units from the list below which relate to your job role. You will also study:

  • Employment, Rights and Responsibilities (ERR) Booklet
  • Level 1 or Level 2 Functional Skills in English and maths
  • Personal Learning and Thinking Skills (PLTS)

Units

  • Select, weigh and measure bakery ingredients
  • Understand how to select, weigh and measure bakery ingredients
  • Prepare and mix dough
  • Hand-divide, mould and shape fermented dough
  • Tin and tray up dough products
  • Retard and prove dough products
  • Understand how to process fermented dough (pre-bake)
  • Produce laminated pastry
  • Pin, block and shape dough
  • Fill and close pastry products
  • Understand how to process pastry (pre-bake)
  • Oven-bake dough products
  • Fry dough products
  • Batch-finish dough products
  • Understand how to process dough based products (post-bake)
  • Prepare and mix flour confectionery
  • Hand-deposit, pipe and sheet flour confectionery
  • Deposit and fry hot plate products
  • Tray up and prepare flour confectionery for baking
  • Understand how to process flour confectionery (pre-bake)
  • Oven-bake flour confectionery
  • Batch-finish flour confectionery
  • Understand how to process flour confectionery (post-bake)
  • Assemble and fill celebration cakes
  • Mask and cover celebration cakes
  • Decorate celebration cakes
  • Provide accessories and store celebration cakes
  • Understand how to decorate celebration cakes
  • Understand how to prepare and store savoury fillings and toppings in food manufacture
  • Control enrobing in food manufacture
  • Understand how to temper chocolate
  • Understand how to enrobe chocolate
  • Understand how to mould chocolate
  • Understand how to cool chocolate after processing
  • Divide, mould and shape fermented dough using automated processes
  • Prove dough products using automated processes
  • Oven-bake dough products using automated processes
  • Control product wrapping and labelling using automated processes
  • Cool oven-baked dough products using automated processes
  • Control slicing in food manufacture
  • Understand how to control processes in food manufacture
  • Control heat treatment in food manufacture
  • Control depositing in food manufacture

Entry requirements

  • Learners will need to be at least 16 years of age and must hold three GCSEs at grade 3/D or above, including GCSE English at grade 3 or above
  • It is desirable that you have maths at grade C or above but this is not essential as Functional Skills is delivered as part of the apprenticeship programme
  • Learners will need to complete initial assessments prior to being accepted onto the apprenticeship
  • You will need to find an employer to employ you as an apprentice.
  • Please see our Apprenticeship vacancies. https://www.barnsley.ac.uk/our-departments/apprenticeships/apprenticeship-vacancies/

Assessment

You will be assessed by your assessor using a portfolio of evidence, observations in the workplace and assignments. You will be assessed both in College and in your place of work.

Financial information

You may be eligible for assistance with expenses such as travel, books, equipment and childcare.

For further information please contact the Student Services Team on +44 (0)1226 216 114.

Future opportunities

Upon completion of this programme you could progress to a Level 3 Advanced Apprenticeship in Professional Cookery – Patisserie and Confectionery

Further information

We have a dedicated team available to provide information on all of our courses and to help you to make the right choices about your future. The team are based at the Old Mill Lane site.

Drop in: Monday – Thursday 9.00am – 5.00pm Friday 9.00am – 4.30pm

Tel: 01226 216 123

Email: info@barnsley.ac.uk

Our Information Advisers visit schools and provide impartial information about training and education options for school leavers.

They can help with: • Applying for courses • Arranging taster days and visits to College • Information about course requirements

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 30 January 2018
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