New technical and occupational qualifications for 16-19-year-olds are set to be made available as two-year study programmes in colleges across England from next year, marking what the government describes as a “generational reform” of further education.
Here, Terry Fennell, chief executive officer of FDQ, a specialist awarding organisation for food & drink qualifications and apprenticeships, outlines what is changing and how the baking industry can ensure an outcome which will benefit it for years to come.
At the heart of this reform are Level 3 V Levels and the newly proposed Level 2 Occupational Certificates – designed to equip learners with the practical knowledge and skills required to progress directly into employment or apprenticeships after two years of study.
What are the new Occupational Certificates?
Of particular relevance to the baking sector is the proposed Level 2 Occupational Certificate in Culinary Skills, which the Department for Education (DfE) plans to launch as a trailblazer programme from September 2027.
The structure will see students undertake:
- Year 1: Core foundational learning, covering areas such as hygiene, food safety, and general culinary preparation (including baking and cooking techniques)
- Year 2: A specialist pathway, where learners choose to qualify as either a Baker or Chef, leading to a formal Occupational Certificate.
This model aims to provide a clearer, more structured route into skilled trades, bridging the gap between education and industry.
How is this different from the current system?
The new Occupational Certificates represent a significant departure from existing vocational qualifications:
- National consistency: Unlike the current fragmented offer, the new certificates are designed as a standardised, nationally recognised pathway
- Clear progression routes: Students move from broad core learning into defined occupational specialisms
- Increased accessibility: Government backing and funding are expected to encourage many more colleges to offer bakery pathways, compared to the limited provision currently available
- Stronger employer alignment: Content is being shaped with industry input to better reflect real workplace skills.
For the baking industry, this marks a shift from niche provision to a potentially mainstream entry route into the profession.
What impact could this have on the baking industry?
From my point of view, the introduction of a new occupational certificate in Culinary Skills with a dedicated study pathway for bakers is an exciting development. For the past 20 years, only a small number of colleges have offered professional bakery courses to school leavers. This new national programme, backed by premium government funding, is likely to ensure many more FE providers include bakery in their curriculum.
If successfully implemented, the reforms could:
- Expand the talent pipeline into bakery roles
- Improve awareness of baking careers among young people
- Create better-prepared entrants with relevant technical skills
- Support workforce sustainability in a sector facing recruitment challenges.
Challenges and potential pitfalls
However, as with any major reform, there are concerns. One key issue is the balance of content within the core curriculum. Early draft proposals suggest a possible bias towards general cookery (chef skills) rather than baking.
I believe there is a sense of unintended bias towards the chef side of culinary in the core content. It is vital that students are given a clear understanding of the baking sector from year one, so they can make informed choices about their specialism.
Other potential challenges include:
- Insufficient baking representation in early-stage learning
- Risk of students defaulting to chef pathways due to greater exposure
- The need for specialist facilities and teaching expertise in colleges
- Ensuring qualifications remain aligned with real industry needs, not just academic frameworks.
How can the industry shape the outcome?
The development process is still ongoing, and the DfE has opened a consultation on the proposed content. This presents a key opportunity for the baking sector to influence the final design.
Industry stakeholders – including employers and further education practitioners – can support by:
- Reviewing the proposed content and identifying gaps in baking-specific skills
- Providing practical examples of workplace requirements
- Advocating for greater parity between baking and cookery within the core curriculum
- Engaging directly with consultations and working groups
- Supporting colleges through industry partnerships, placements, and input into delivery.
DfE officials would benefit from hearing directly from industry on the skills and knowledge specific to a bakery environment and learning context.
Looking ahead
Following the consultation, the DfE will finalise content criteria, after which awarding organisations will develop the formal qualifications. Colleges are expected to begin delivering the new programmes from September 2027.
If shaped effectively, the Level 2 Occupational Certificate could become a cornerstone of bakery skills development, widening access to the profession and strengthening the future workforce.
However, its success will depend heavily on industry collaboration – ensuring that baking is not simply included but properly represented within this new educational framework.
The DfE has published information on the Occupational Certificate in Catering and Hospitality - Proposed subject content and stakeholders are invited to respond to the consultation here before the deadline of Thursday 4 June.
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