p.26 GC Tucker - BW Spring 2013_p.26 GC Tucker - BW Spring 2013.qxd 13/03/2013 09:47 Page 28
gUEsT cOlumn
with Campden BRI
OngOing training (right) will ensure the cOnsumer will get the baked prOducts they desire.
lower than optimum temperatures or
not proving the dough for the correct
length of time, impacts on the quality
of the bread.
Once trainees have seen (and
tasted) for themselves the result of
cutting corners, skipping on key steps
and getting the basics wrong, they
understand the importance of getting it
right and take that learning back to
their bakery, putting it directly into
practice and passing on that learning
to their colleagues.
impRoving skills
Technology and automation have
undoubtedly made plant bakers’
workload easier.
However, it can lead to some bakers
getting ‘stuck in a rut’.
For example, in a large plant
bakery, you may have workers who
work on one stage of production –
such as mixing batches – but don’t
get involved in other parts of the bread
making operation.
This may result in staff that are
less concerned about the result of
their efforts – for example producing a
tight dough that releases easily from
the mixer but causes problems
downstream in moulding and proving.
One solution is to introduce a
system of job rotation in which bakers
are assigned different areas for a set
period of time before being reassigned
to another area.
This can provide far more effective
on-the-job training, with bakers
gaining experience in every aspect of
the bread making process, which, if
supplemented by additional, tailored
industry training, creates much more
skilled, knowledgeable and highly
motivated plant bakers.
There are many bakery courses
available offering formal, vocational
qualifications in every aspect of
baking from basic bread making to
cake making, confectionary
decorating and pastry craft.
Qualifications tend to be National
Vocational Qualifications (NVQs)
which sometimes combine City and
Guilds. NVQs range from Level 1 up
to Level 3 and there are also the
more recently available VRQs
(Vocationally Related Qualifications)
as well as HNCs (Higher National
Certificates) that can be studied.
The take-up of these vocationallyled qualifications tends to be
on the low side, particularly
in the plant bakery sector.
This might partly be
because many people don’t
understand the differences
between NVQs, VRQs and
HNCs and the particular
benefits of choosing one
qualification over another.
Perhaps there is a case
for having one standardised
“Technical innovation
will increase the need
for a higher level of
training.”
28
system of qualifications rather than a
range of different courses using
different terminology and language
that people can understand?
What plant bakery managers are
looking for is good quality training
courses available at the most cost
effective price which will help staff
improve product quality and reduce
wastage.
FUTURE TRaining
Regardless of whether you work in a
large plant bakery or a small craft
bakery, good training is absolutely
essential to guarantee quality baked
products that consumers will enjoy
and repeat purchase.
Moves to reduce the baking
industry’s skills gap and encourage
the take-up of formal qualifications
have to be a good, positive step
forward.
Looking to the future, plant
bakeries are going to become even
more mechanised and automated as
technological innovations continue.
However, rather than reduce the
need for training, this will only
increase the need for a higher level
of training and technical know-how.
The bakers of the future will need
to have the right mix of skills and indepth knowledge as well as be able
to grasp the wider implications such
as changing customer requirements,
commercial pressures and
environmental constraints.
Then – and only then – will the
UK baking sector be able to ensure
its long-term future and
competitiveness. n
spring 2013
BISCUIT WORLD