National Food & Drink Training (NFDT), the training arm of trade body Scottish Bakers, has launched the Level 3 Diploma in Lead Baker qualification.
Blending traditional craft baking with the demands of a modern production environment, the diploma is aimed at individuals looking to advance their technical expertise while developing the leadership and management skills needed for supervisory roles in commercial bakeries.
The Level 3 Diploma in Lead Baker (610/5370/3) was designed to underpin the recently introduced Lead Baker Apprenticeship Standard (ST1349) in England. As an innovative, industry-led qualification, it offers a comprehensive curriculum covering cake, biscuit, pastry, and bread production.
Alongside core practical skills, learners will build competency in vital workplace areas such as food safety, compliance systems, continuous improvement, customer service, and commercial awareness, ensuring they are well-prepared to take the next step in their baking careers.
The course was created through close collaboration between the baking sector and FDQ, a specialist awarding organisation for food & drink qualifications and apprenticeships.
“The industry has been crying out for a management qualification that supports the Lead Baker standard and now it has it,” commented Scott Anderson, training & development manager at NFDT. “This diploma goes beyond the craft; it builds leaders. It will help shape, support, and sustain the future of our sector, giving bakers the confidence and competence to drive their teams and businesses forward.”
Scottish Bakers CEO Lesley Cameron, who previously revealed to British Baker the strategy to have NFDT as a separate brand from the association, noted that it had always championed skills development across the industry. She said the new Lead Baker diploma marks a major milestone.
“It ensures we continue to build a workforce that is both rooted in traditional craft knowledge and equipped with the leadership skills required in today’s commercial bakery environment. We are proud to be playing a part in helping bakers grow, lead, and inspire the next generation,” Cameron added.
Latest advancements in bakery training across the UK include a new state-of-the-art teaching bakery at the National Bakery School (NBS) in London. The new space, opened in May and located in the Joseph Lancaster building at London South Bank University, can accommodate practical classes in patisserie, bread, and chocolate, alongside production for the NBS shop, bespoke masterclasses, and short courses. It will predominantly be used by Level 2 and Level 3 cohorts.
Last year, the Welsh Government increased its funding of baking apprenticeships and revamped the framework to help ease the bakery skills shortage in Wales.
There’s also the Future Bakers Council, which recently stepped up its mission to fix the baking industry’s recruitment and retention problem by inspiring the next generation of bakery professionals.
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