Tuesday, 23 June 2015
Raising a new generation of bakers
Recently back from working in artisan bakeries across the UK and overseas, the soon-to-be graduates will be using the skills learned to help continue the growth in the artisan baking industry.
Sara Autton, Chair of the British Society of Bakers, will be one of the judges who evaluate the students’ final assessments which take place over the coming weeks. Sara says the School plays an important role in securing the future growth of the artisan baking community.
“The School has been producing an extremely high standard of graduates for a number of years now and many have opened their own artisan bakeries. These bakeries are now employing the next generation of graduates," Sara said.
She added: “With more bakeries opening each year and the demand for real bread on the increase the School is making a significant contribution to the growth across the artisan food industry.”
The Advanced Diploma students come from a wide range of age groups, backgrounds and ability and are taught by some of the top professionals in the UK, including Wayne Caddy who has represented the UK at the baking Coupe du Monde and regularly judges at competitions. Applications are now being taken for the next course which begins in September 2015.
Sheila Russell, Head of Studies at the school said: “The content of the Advanced Diploma has been refined over the past six years but the overall focus continues to be on the practical application of bakery skills taught by our expert tutors. Many students are offered employment from their work placements, often before the course ends, which is testament to the School’s reputation and the calibre of graduates.”
The Advanced Diploma, along with the many other professional courses hosted at the School, have been recognised in the British Cookery School Awards wining the ‘Best Large Professional Cookery School’ in 2013 and 2014. The School was also awarded the ultimate accolade of ‘Cookery School of the Year’ in 2014.Back