East Sussex-based Plumpton College has welcomed a cohort of students to begin training in the UK’s first Level 3 Lead Baker Apprenticeship course.
The college said its new programme marks a major advancement in professional development for the British baking industry, highlighting its leadership in education for the food and hospitality sectors.
Developed in close collaboration with employers, the Level 3 apprenticeship was redesigned in 2023 with a sharper focus on leadership and management skills to meet the future needs of the industry. It sees apprentices gain competencies in staff mentoring, problem-solving, test baking, marketing, and product innovation.
According to research by The Open University Business School in 2022, the average age of a skilled baker in the UK is around 45 years old. Therefore, the need for long-term skills development has never been greater, noted Plumpton College.
“This is an incredibly exciting step forward for the college and the baking industry,” commented Anthony Gaston, programme manager at Plumpton College. “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.”
Among the first cohort are apprentice bakers from Brighton-based chain The Flour Pot Bakery and manufacturer The Bread Factory, which supplies products such as sourdough loaves to sister brand Gail’s along with other wholesale customers. Both businesses are said to be known for their strong commitment to employee development and to 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 Level 3 Lead Baker Apprenticeship builds on the success of the existing Level 2 programme, which five apprentices at The Flour Pot Bakery have already completed.
Programme highlights
Delivered by the college’s Food Industry Skills department, the new apprenticeship blends immersive real-world learning with formal instruction and assessment. When on campus, students are trained in state-of-the-art training kitchens within the newly built AgriFood Centre. Key areas of study include:
- Production of advanced bakery products such as artisan sourdough, laminated pastries, and confectionery
- Commercial planning: ingredient sourcing, production scheduling, packaging, and logistics
- Leadership and mentoring: overseeing teams, resolving production issues, maintaining compliance
- Quality control, food safety, and customer-focused innovation
- Specialist pathways in craft or plant baking, tailored to the apprentice’s role.
Applicants must be employed in a bakery-related role supporting skills development, hold or be working towards Level 2 qualifications in English and maths, and complete a skills and knowledge assessment prior to enrolment. Plumpton College, which is located between Hassocks and Lewes in the South Downs National Park, is hosting its next Open Event on 11 October.
A Level 3 Diploma in Lead Baker qualification was launched last month by the National Food & Drink Training (NFDT) – the training arm of trade body Scottish Bakers. More recently, the NFDT Academy was unveiled, featuring a new suite of learning and development programmes designed to empower food and drink manufacturers across the UK.
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