A group of 15 baking apprentices from across the Riverina recently came together for an industry training day at the Artisan Bakery in Wagga Wagga.
The training session was developed by TAFE Illawarra teacher, Herve Boutin, as an innovative approach to connecting young apprentices working in the trade. The same workshop is taking place at Moruya campus, connecting apprentices from the Snowy and South Coast.
“TAFE Illawarra is training apprentice bakers across the state. Covering such a large geographical area, I’m finding different ways to bring the students together and provide them with a networking opportunity,” says Herve.
Herve, who originates from France, is a world leader in the baking field himself. He holds a Masters of Patisserie Chocolatier Glacier and Catering and a Meilleurs Ouvriers de France (MOF) Glacier (ice cream making), the most prestigious title a culinary professional can possess in France.
Herve says he wants the training session to provide the young professionals with a niche skill set that can push them forward in their careers.
“As part of the workshop, the students will have the chance to watch a chocolate-making demonstration and take part in hands-on chocolate tempering.
“While the chocolate making component of the apprentices’ course aligns with the training package, it’s still somewhat of a niche. Not every baker specialises in chocolate. The workshop will allow the apprentices to practice the artform and learn something new – all while building relationships with their peers.”
The workshop is also part of broader innovative changes to the way baking training is delivered.
“In response to employer and apprentice needs, we are now delivering training and assessment on the job and incorporating online learning methods, such as online video demonstrations which students can access anywhere, at any time, on any device,” says Herve.
Melinda Hoffman, Artisan Bakery owner and an apprentice employer, says it’s great to see this type of training being delivered.
“Having training conducted in the workplace means apprentices can hone their skills within their region, without having to travel to somewhere like Sydney.
“The students are also lucky to have a trainer like Herve, who creates networking opportunities and shares his wealth of worldly baking experience with the industry’s future leaders.”
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