 |
|
 |
Welcome to Jason Leeson, our new Bakery trainer. Jason has a wealth of expertise in all facets of bakery including pastry, bread making, staff management, creating new products, ingredients and wholesaling.
Jason has worked as a production manager and sales representative for companies such as La Cuisine, Port Arthur Bakery and Tea Rooms and Banjos (in Tasmania) plus Bakers Delight, Weston Milling and Oppenheimer (in Sydney). |
 |
The Skills Institute was pleased to have Jason Mizzen as a guest Bakery teacher recently. Jason, from the highly awarded Brighton's Best Bakery, shared his secrets to producing prize-winning pies and pastries with our second year pastry Apprentices. |
 |
The Skills Institute's Mike Goddard was selected to judge this year's national WorldSkills Bread Competition. Mike is keen to use his expertise to prepare Tasmanian entrants for the national finals in bread and pastry cooking categories, to be held in 2012.
If your apprentice would like to compete, contact Mike on 6233 7266 for more details. Please note that the WorldSkills Competition may also be counted towards assessment. |
 |
Our Bakery Team Leader, Mike Goddard is becoming a sought after competition judge, this time at the L.A. Judge Awards. This competition is recognised as Australasia's most prestigious baking industry award.
Each competitor is evaluated on their practical baking skills, technical knowledge and communication abilities. Mike has returned with photos, more competition experience and was also particularly taken with the water cooled Oshikiri dough mixer! |
|
Congratulations to Jennifer Benbow on being awarded a Certificate of Excellence in the National Australian Baking Industry's Scholarship Awards. Jennifer trained at the Skills Institute and is currently the Production Manager at Baker's Delight in Lindisfarne.
There are two major prizes - an all expenses paid trip to the Callebaut Chocolate School in Singapore (under 24s) and to the USA (open age section). If you or your apprentice would like more information about the Baking Scholarship Awards, contact Mike on 6233 7266. |
 |
The Skills Institute would like to congratulate two former students on coming second in the national Artisan Bread Cup - Craig Bridges (Cripps) and Jennifer Benbow (Jean Pascal Patisserie).
The team trained at the Drysdale facility in Hobart, and also included Paul Herbig, Consultant Pastry Chef at tant pour tant, Launceston. In January, Paul will represent Australia in Italy. |
 |
Our teacher, Benoit Marchand has achieved great results with Banjo's bakeries in the North and North West. Working closely with manager Royden Taylor, Benoit has customised training to Banjo's specifications and delivered units and assessments in the workplace.
Apprentices were able to complete some practical components as a group onsite. This saved time without compromising training quality. Benoit also ran successful 'Tasty Pastry' and 'Cafe Cakes & Tarts' short courses in Devonport.
|
 |
Are you curious about the training and assessment activities carried out at the Skills Institute Hobart facilities? We invite you to watch your Apprentice in action! You may even like to participate in the assessment process. During 2010 we have welcomed Wesley Curtiss (West Star Bakery), Chris Belzner (Executive Pastry Chef, Wrest Point Casino) and Tim Mahoney & Tim Rye (Baker's Delight Claremont). Contact your workplace trainer or call 6233 7266. We look forward to seeing you. |
 |
Do you know when your apprentice is due to complete their training?
We will notify you in writing when your apprentice is 21 days from possible completion. When the final unit is signed off, he or she is regarded as qualified and, in keeping with Fair Work Australia and Government policy, should be paid accordingly.
If you have any questions about the process please contact Eric on 6233 9078. |
|
In 2010 the Skills Institute is seeing the largest number of Bakery apprentices graduating for over ten years! Over thirty have successfully finished their training, some fast tracking and completing within eighteen months or less. Congratulations to all our graduates.
Our aim is to provide flexible onsite training and shorter block releases where possible. Our goal is to provide the Baking industry with enough 'home grown' skilled workers to meet current and future demands.
To ensure your business doesn't suffer a 'skills shortage' contact us to discuss workforce planning and how to retain your staff through training opportunities. Call Mike Goddard on 6233 7266. |
