Two new upcoming courses have been announced for baking students and trainees, who are encouraged to apply and take part in learning more about artisan bakery products and ingredient mixes.
The Worshipful Company of Bakers is happy to announce a Professional Bakers Summer Short Course will take place at the School of Artisan Food in July 2023, inviting bakery students and trainees to apply for bursary assisted places.
The School of Artisan Food is a charity dedicated to helping people from all walks of life to learn about healthy, sustainable and delicious food. Based in the Welbeck Estate in Nottinghamshire, the School is unique to the UK food industry offering specialist skills and knowledge; state-of-the-art facilities and an emphasis on the production of foods that ferment (including bread, cheese, beer and charcuterie).
The establishment of Welbeck Bakehouse dates back to 2006, where two of the School of Artisan Food’s Directors decided to open an artisan bakery in the premises of the old fire station. Having designed two large, wood-fired ovens, it seemed a good location to teach aspiring artisan bakers.
The artisan bakery produces more than 40 varieties of long fermentation breads and pastries, as the bakers use traditional methods to produce products ranging from sourdough to Volkhorn Rye and cheese biscuits.
In addition to this course, The Bakels Group has re-arranged their short course at the Innovation Centre in Bicester, and are inviting students and trainees to apply for places also.
The Bakels Group was originally established in 1904 and since has grown, with investment increasing every year to accompany innovative, new product developments.
Bakels manufacturers and distributes a wide range of ingredients, some of which are tailor made for industrial and in-store bakeries while others are specifically developed for the craft and foodservice sectors.
Both courses are offered to bakery students, apprentices and trainees in the industry from the UK and Ireland only, and are open to students in their final year of full-time bakery education at college or the equivalent level at a workplace-based training course or apprenticeship.
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Editor, International Bakery
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