Alan Clarke Chief Executive Flour Confectioners & Bakers Association 20 th April 2015

Alan ClarkeChief Executive

Flour Confectioners & Bakers Association 20th April 2015

CONTENTS

New Potential Bakery & Apprenticeship Programme in Ireland

Evidence of Demand & Industry Support

Programme Aim & Objectives

Programme Delivery

Marketing & Communications Strategy

Tender Feedback & Process



POTENTIAL BAKERY APPRENTICESHIP PROGRAMME

The apprenticeship is a 24 month programme leading to achievement at level 6 on the National Framework of Qualifications (NFQ) certificated by City & Guilds

Apprentices will be able to choose one of two pathways:- Craft Bakery & Automated Bakery. (The Craft Bakery Apprenticeship includes the Retail Baker and Confectioner specialisms)


Evidence of Demand


Q2: Type of Bakery Business

EVIDENCE OF DEMAND

Q3: How many employees do you have

EVIDENCE OF DEMAND

Q5: What content would you like to see delivered in an Apprenticeship Programme

EVIDENCE OF DEMAND

Q6: Would you enrol any of your staff on an apprenticeship programme

EVIDENCE OF DEMAND

Q7: As an estimate, please enter how many staff you would consider enrolling on each of the apprenticeship programmes

EVIDENCE OF DEMAND

Q8: What Delivery model would work best for you and your staff

EVIDENCE OF DEMAND

Q9: What would be your preferred duration for a bakery related apprenticeship

EVIDENCE OF DEMAND

Q10: To deliver a work based apprenticeship can cost a substantial amount per person. Would your company pay a contribution towards the cost of apprenticeship training

EVIDENCE OF DEMAND


Letters of Support


LETTERS OF SUPPORT


LETTERS OF SUPPORT


IRISH BREAD BAKERS

ASSOCIATION

PROGRAMME AIM

Attract new entrants into the sector from a wide range of backgrounds to replace those who leave or retire

Upskill the existing workforce to meet the skills needs of employers in order to help increase productivity and profitability


PROGRAMME OBJECTIVES Contribute to addressing skills gaps in the bakery andconfectionery sectors

Contribute to increasing bakers productivity and performance

Provide progression for apprentices to enable them to progress to level 7 courses.

Provide entry routes and progression pathways to attract people into the bakery and confectionery sector.


PROGRAMME OBJECTIVES

Providing a benchmark and quality standard for the delivery of bakery and confectionery qualifications.

Qualifying the workforce of the future

To develop a sustainable bakery apprenticeship that trains and qualifies the bakers of the future

To qualify 50 Bakery Apprentices leading to 100+ per year annual intake


PROGRAMME DELIVERY

4 Days in Work - completing Work Based tasks

1 Day off the Job Training

Workplace visits by Training Adviser every 4 Weeks

On the Job Support by a “Trained Workplace Trainer”

Apprentices can pick units that suit their job role

Interim “Exam conditions” Assessment

Final Assessment


MARKETING & COMMUNICATIONS STRATEGY

Communications

Social Media

Printed Materials


TENDER FEEDBACK & PROCESS (PRIVATE)

“Just finished reading the application, its impressive, a lot of time and research has gone into the document, plus good supporting documentation.

I'm not on the review panel and cant predict the outcome of the review but it looks like you’ve ticked all the boxes so far anyway.”


Alan ClarkeChief Executive


Documents

Alan Clarke Chief Executive Flour Confectioners & Bakers Association 20 th April 2015