Boost for bakery as skills academy network expands

14 May 2008: Three leading training providers have been accredited as bakery specialists within the National Skills Academy (NSA) for Food and Drink Manufacturing.

Leicester College, Campden and Chorleywood Food Research Association (CCFRA) and Tameside College in Ashton-under-Lyne are the first approved providers in a planned ’Network of Excellence’ for bakery training, a distinct arm of the NSA dedicated to the sector.

The network will ultimately comprise a number of learning providers that

span the UK and specialise in delivering top-quality training for the bakery sector, bringing together the very best of the existing provision, and making it easily accessible for employers. Its development will be overseen be a steering group of leading figures from the bakery industry.

Justine Fosh, director of the NSA, said:

“Bakery is a priority sector in food and drink manufacturing, employing just short of 100,000 people in the UK, and generating a turnover of £7.5 billion. From the earliest days in the development of the NSA, we’ve known that it must incorporate a network dedicated to bakery, to ensure that training is fit-for-purpose, and that it evolves in response to sector needs.

“Leicester, CCFRA and Tameside are well-respected organisations that are leaders in the provision of bakery training, with the facilities to drive forward the research and development of new training programmes. Their accreditation as the first providers in the bakery network is a real boost for the industry.”

Justine stressed that the backing of industry is vital in the success of the network.

“The support from the bakery industry has been fantastic,” she continued. “The NSA has always been developed by employers for employers. We now have in place a strong steering group that includes representatives from all areas of the bakery industry. Their vision and know-how will be paramount in shaping the Network of Excellence for Bakery, and ensuring it delivers what’s needed.”

The members of the steering group behind the development of the Network of Excellence for Bakery are: George Thomopoulos, Rich Products; Dave Brooks, Finsbury Food Group; Matthew May, The Alliance for Bakery Students and Trainees (ABST); Paul Morrow, Association of Bakery Ingredient Manufacturers (ABIM) and British Bakels; Nigel Toon, Allied Bakeries; David Mizon, Worshipful Company of Bakers; Ian Wilson, National Association of Master Bakers (NAMB); David Tomlinson, British Confectioner’s Association (BCA); Colin Lomax, British Society of Baking (BSB); Fiona Wheal, Warburtons; Vera Foreman, Morrisons; Ian Thompson, Thompson’s Bakery.

Log onto the National Skills Academy for Food and Drink Manufacturing at http://www.foodanddrink.nsacademy.co.uk/