Zeelandia offers commercial baking workshops

Zeelandia UK proudly announced their partnership with Essex-based Market Field College, providing an opportunity for students to explore the world of commercial baking.

Throughout the partnership the company will welcome a group of catering students to attend a four-part workshop that will educate them on the science and day-to-day operation behind a commercial bakery.

“We’re proud to be able to support to the local community and to have the opportunity to help educate the next generation on a possible career in baking. The work that Market Field College does to provide specialised education to children with learning difficulties is vital and being able to partner with the college and support the students is a great honour,” explained Andrew Taylor, Product Development Manager at Zeelandia UK.

The first of the workshops took place on 2 March 2023 where students were introduced to the world of bread. The day consisted of a presentation on the history of breadmaking and the breadmaking process, as well as a number of practical activities to provide the students with an opportunity to put this theory into practice.

“Providing platforms for further education is of huge importance to us here at Zeelandia UK and this partnership is another way we are supporting the future workforce. In addition to this partnership, we also offer an internship programme, work closely with both The National Bakery School at Southbank University and University College Birmingham, and support the Alliance for Bakery Students and Trainees,” Andrew added.

“At Market Field College we believe in changing lives, affording our learners the skills, knowledge and confidence to successfully shape their own futures and lead a life of opportunity,” said Duncan Thomas, Head of Market Field College. “In this spirit, we are thrilled to have partnered with Zeelandia UK to provide such a fantastic opportunity for our students. Such links with local businesses affords our students invaluable learning enrichment and knowledge of industry practice. These workshops will serve to enhance our student’s course-linked development and purpose, furthermore, instilling transferable skills and feeding their career aspirations.”

Over the four workshops spanning across a number of months, students will be able to explore the science behind bakery staples such as bread, cakes, pastry and more.

“We are extremely grateful for this opportunity and hope to develop an enduring relationship between Market Field and Zeelandia,” Duncan concluded.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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