Education & Industry
The Bakers' Company, both directly and with partners, plays an active part in baking industry education in all its forms, to help create rewarding careers for people of all ages.
The three main thrusts are:
- Through schools and colleges, to introduce baking as a career option, encouraging young people into the profession.
- To support young people in main stream bakery education
- To promote training events for both students and individuals working in the industry who are seeking to improve their craft skills.
Examples of the Company's work can be found in schools, colleges, bakery businesses, allied trades and industry associations throughout the UK, reflecting its commitment to meeting needs across the country, not just in and around London.
Again this year, The Worshipful Company of Bakers was represented at the annual School Careers Fair. Our stand looked particularly colourful and attractive.
The day’s events went to plan. There was a lovely display of bread and cakes next to the Guess the Equipment display. We must give a big thank you to Zeelandia for the loan of a range of interesting pieces of important equipment needed in a bakery. The display attracted lots of conversation, about bakery work and the industry in general.
The modelling of sugar paste also attracted a lot of interest. Pupils were able to ask questions about both the Bakers Company and the range of careers open to them. As a result, they were able to take a lot of new knowledge back to school.
Richard Burrell, whose background was working with fats and oils, talked about how companies who supply the ingredients used in the baking industry, work with the trade. Dawn Gemmell demonstrated a creative aspect of the industry by modelling animals in sugar paste for birthday cakes.
A lot of very enthusiastic but polite and well-motivated pupils visited our stand so a big thank you must go both to the organisers of the annual School Careers Fair and to the schools involved.
Through its Education and Research Foundation, the Company makes a number of specific awards.
The Bakers' Company Award is made to successful applicants, enabling them to receive high quality craft training in mainland Europe.
The Joseph Award was introduced in 2002, funded from the consolidated bequests so kindly made by the Joseph family over the years. The Joseph Award is presented each year and enables the successful applicant to receive high quality craft training in the UK or mainland Europe.
Details of the Bakers' Company Education and Scholarship Programme are published annually on this website and details can also be found in the Trade Press.
Richemont Centre of Excellence, Lucerne
BURSARY COURSE 2024: Richemont Centre of Excellence, Lucerne
The Worshipful Company of Bakers is pleased to announce that the overseas Summer Course in 2024 will once more take place at the internationally renowned Richemont Centre of Excellence in Lucerne, Switzerland. This prestigious course is designed to enhance the skills and knowledge of recently graduated students, apprentices who are already at a very advanced level of their bakery education, or craft bakers with long experience who wish to broaden or refresh their knowledge and skill. Therefore, the applications criteria this year have been modified accordingly.
The dates are Sunday 21st July 2024 to Friday 26th July 2024 inclusive. On-line applications for places will open on Friday 24th November 2023 at www.bakers.co.uk and the window will ONLY be open until midnight on Friday 23rd February 2024. NO applications will be considered after this date.
Please read the following criteria (and those on the application form in November) very carefully.
To be eligible for the awards next year delegates MUST:
- Be available to travel on the dates specified above.
- Hold a valid passport that will not expire before 31st January 2025 and any necessary visa documentation.
- College/University students must have graduated from their course before August 2022.
- Apprentices must have held their positions for at least 3 years and hold at least Level 2 (or equivalent) qualification.
- Other applicants must have a proven employment record within the baking industry of at least 5 years.
- The application form includes a section in which candidates are required to submit evidence describing their development of one bakery product. This may be a sole effort or as part of a development team, but the product must have been created and developed within the past 12 months.
Please do not apply unless you fulfil these criteria. They have been set to ensure that the delegates who attend the course will get the greatest benefit from the Richemont experience. Your employer(s) will be contacted for a supporting reference for your application and you will be required to attend a virtual interview as part of the selection process.
You can now download and update the online application form below.
You can now download the instructions and update the online application form below.
The Worshipful Company of Bakers has run two Short Courses this year, at Bakels in Bicester and at the School for Artisan Food.
Short Course at British Bakels Innovation Centre Bicester, September 2023
Twelve young bakers drawn from Colleges, Universities and Bakeries in the UK and Northern Ireland came together at the renowned Bakels Innovation Centre in Bicester for three days of education, enlightenment and product innovation.
They were given insights into bakery market trends, marketing and new product development by specialists on the Bakels team, and Assistant Sara Autton was invited to give a demonstration and lecture on the technology of sourdough production. After this, the student cohort was divided into groups of three and each given the brief to develop an innovative bakery product. They were tasked with developing, producing and costing the product; then presenting it with a marketing strategy to a panel of judges. The panel comprised members of the Bakels team, along with Sara Autton, Graham Duckworth (Bakery tutor from University College Birmingham) and Past Master Patrick Wilkins, who is also President of the Craft Bakers Association.
The products that they developed were a vegan muffin selection box; a cube-shaped Christmas bread; a gluten-free, vegan snack bar; and a novelty vegan cupcake, decorated with a brain, designed for Halloween. The students all worked well together in their groups, presenting their products to the judges with confidence and flair. They fielded the judges’ questions with some skill - even those that caught them slightly off guard!
The winning product was the oat-based, mango snack bar which fitted the brief extremely well. The winning group, Bethan Saunders, Kieran Jenkins and Ellise Bailey were rewarded with Amazon vouchers and a rousing round of applause from everyone else.
The Trade Liaison Committee would like to thank Past Master Paul Morrow and Liveryman Keith Houliston for organising this incredibly successful course which has proved so valuable to these students.
Vegan muffin selection Square Christmas Pudding
Students with their course certificates Keith Houliston and the students:
presented by Past Master Patrick Wilkins introduction to the course
The next course at Richemont Craft School in Switzerland will take place in 2024 (see below for reports on the course at Richemont in 2022).
Click here to read Henry Jeffries report on Richemont 2022.
Click here to read Kathy Hooper's synopsis of students' reports on the course at Richemont 2022.
Click here to read about the Sea Cadets Jubilee Cake design competition.
Click here to read about Professional Careers in the Baking Industry.
The Bakers' Company has a long history of supporting and encouraging education and training, the company also provides help and assistance to colleges, by networking with organisations connected to the baking industry.
The company also provides quality bursaries to students who fulfil a number of criteria, including their achievement in college studies, and in the opinion of a joint panel comprising the college and the Company.
Details of the Bakers' Company's Education and Scholarship Program is published on this site each year.
Educational establishments across the UK that have received student bursaries include:
London South Bank University LSBU (The National Bakery School)
University College Birmingham UCB
Blackpool and the Fylde College
Every year the top student from a university is awarded The Freedom of the Company in recognition of their hard work.
2023 - CVs of this year’s top students Hannah Morris and Kathleen (Kitty) Glencross:
Hannah Morris BSc
Hannah is a creative baker who started baking at a young age, with most of her hobbies primarily being crafts-related. Her hard work has allowed her to gain experience in the bakery sector; and she has developed a wide range of skills and expertise during her education and career including communication and teamwork, as this is endorsed during classes and at work, especially when dealing with projects. Hannah was Student Course Representative for three years and had to listen and communicate effectively with Lecturers and students on the course. Additionally, has gained the transferable skills that have allowed her to value staff ideas and share responsibilities equally. During her secondary education, Hannah completed the Bronze Duke of Edinburgh Award, which improved her teamwork skills. As leader of her group Hannah built up her confidence, independence, and leadership skills. As a result, Hannah is highly motivated, even when she is working on her own. In addition, taking part in various extra-curricular projects at University; having a part-time job in a bakery and baking at home have allowed Hannah to develop her skills in product development, large-scale production and time management.
CAREER EXPERIENCE (BAKERY)
Wilmas Bakery, Southend-On-Sea: Baker
- Baking a variety of products including cakes, cookies, and large batches of brownies.
- Assisting in brainstorming ideas for the counter and new products.
- Keeping the kitchen clean and following health and safety procedures e.g fridge logs.
- Maintaining stock levels of products and ingredients.
London South Bank University
The National Bakery School, Borough Road, London
September 2020 to June 2023
First Class Honours Degree (Baking Science and Technology)
Placed second in a baking competition - In June 2023, Hannah placed second in a competition at ABST (Alliance for Baking Students and Trainees) where the best baking schools in the country compete and network with the industry. For the competition, she had to decorate a wedding anniversary cake and bake a fruit cake.
Lord Mayors Parade – Hannah was selected to assist in the creation of the Lord Mayors Float 2022 on behalf of the Worshipful Company of Bakers. Together with another student Hannah re-created a 2D Tower Bridge using dead dough techniques. This project taught her various skills, including innovation, determination, organisation, and creativity.
Jubilee Cake – Hannah was part of the team that baked the cake for Her Majesty the Queen’s Platinum Jubilee Big Lunch. It was an incredible experience that helped build her teamwork, time management and large-scale production skills.
Student Rep – Hannah was appointed course representative for three years while studying her course. This meant that she had to communicate between students and lecturers regarding course-related information to ensure that she and her peers were receiving the best education possible.
Kathleen (Kitty) Glencross
Kathleen is a positive and intelligent R&D Intern at Mondelēz International working in chocolate product development, and a recent Bakery & Patisserie Technology BSc (Hons) graduate from the University College Birmingham.
She has a keen interest in the importance of food from both a social and environmental perspective. Kathleen is looking to expand her understanding of food trends and global issues, and to apply this knowledge in the development of innovative new products.
Kathleen is passionate about food, with a particular interest in bakery and confectionery, gaining satisfaction and enjoyment from creating products successfully. She is an excellent team member and attentive learner, with a special capability for working in fast-paced kitchen environments.
Kathleen is a recent graduate of Bakery and Patisserie Technology BSc (Hons) from University College Birmingham – gaining insight into various aspects of the bakery industry, including development of practical skills needed for creating commercially viable products, technical knowledge regarding the science behind bakery products, as well as understanding of the product development process, quality assurance, food hygiene and relevant legislation.
She has some experience in new product development within the bakery and confectionery industries In addition to her current role as an R&D Intern at Mondelēz International, Kitty also previously undertook a short internship at Zeelandia UK in which she participated in various NPD activities. In addition, she has worked with Dawn Foods UK as a Student Ambassador. Kitty also attended a short course in product development at British Bakels.
Kitty has diverse bakery production experience, including working for a franchise cake shop, volunteering for an artisan community bread bakery, and experience at a local independent patisserie. She also attended a week-long course at the School of Artisan Food in which she further developed her skills in producing sourdough breads and laminated pastry products.
Kitty has also has some experience of working with children at an international school in South Korea which developed her independence and confidence, as well as broadening her experience of other cultures.
Education and Qualifications include
- 2020 – 2023: Bakery & Patisserie Technology BSc (Hons) student at University College Birmingham
- September 2022: Bursary course at British Bakels in new product development and innovation, sponsored by the Worshipful Company of Bakers
- July 2022: Bursary course at the School of Artisan Food in artisan breadmaking, viennoiserie and patisserie, sponsored by the Worshipful Company of Bakers
- July 2021: Level 2 Food Safety and Hygiene for Catering, accredited by City & Guilds
- September 2014: Level 2 Food Safety Certificate, endorsed by the Society of Food Hygiene and Technology
The Company also offers competition prizes at the ABST yearly conference. One special prize is The Master Cup for the best loaf.
Visit by a group of National Bakery School students to the Bakers’ Hall – 14 December 2022
Click here to read about the visit.
Members of the Worshipful Company of Bakers are available to talk to schools about the Baking industry as a career. Please apply to the Clerk (email Clerk@bakers.co.uk)
Click here to read: Grow Your Own Playground September 2023
There are three videos to explain the baking industry to pupils in primary, secondary and special schools Videos for use in Schools
- Pupils with special educational needs
- Secondary pupils
- Primary pupils
If you would like to know where you can learn about baking the place to start is the Alliance for Bakery Students and Trainees (ABST) website.
They have an up-to-date list of bakery colleges in the UK and Ireland, together with links to the college websites.
The Company endeavours to include in its educational programme, those aready working within the industry. This is with a view to assisting in the development and improvement of existing trade skills as part of continuing professional development.
Educational courses are run in conjunction with trade organsiations such as Bakels, there has been financial support for development courses run by trade organisations such as the Craft Bakers Association and places on the Company run special courses are regularly made available for purchase by trade organisations. Topics covered vary from specialist breads and pastry skills to marketing.
Applications for bursaries for places on such courses should be accessed through the Worshipful Company of Bakers website.
Click here to view the video about Richmont 2022.
Click here to read Henry Jeffries report.
Click here to read Kathy Hooper's synopsis of students' reports on the course.
Click here to read about the Sea Cadets Jubilee Cake design competition.
Click here to read about the Hugh Weeks Award 2023.
Click here to read about Professional Careers in the Baking Industry
The Bakers' Company is proud of its long held relationships with the University of London Officer Training Corps and with the University Royal Naval Unit. Regular contact is maintained, to enthusiastic and mutual benefit.
Click here to read about the Sea Cadets Jubilee Cake design competition.
The ULOTC comprises several hundred student cadets, under a team of highly experienced regular and territorial army staff. The Bakers' Company holds their commitment and achievements in great regard. Young people, sometimes with a near even mix of male and female personnel, undergo intense training in all aspects of service life, while still carrying out their full time university studies.
The highlight of the training year is Summer Camp, to which the Bakers' Company is invited. To see over 100 cadets working smoothly together and putting their skills into practice is quite inspirational. Whether for civilian or service life in future, these young people are developing invaluable qualities which will benefit society in future.
In some ways, the ULOTC could be accused of letting Liverymen off lightly when they visit Summer Camp, as most of the involvement is necessarily from the sidelines. Not so with the ULRNU. As any Bakers' Company Liveryman who has experienced a day at sea with the cadets on Naval Unit's HMS Puncher will testify, thundering through the choppy waters of the English Channel is not for the feint-hearted.
HMS Puncher is a P2000 Archer Class fast patrol vessel capable of considerable speed and able, through its shallow draft, to visit locations often inaccessible to other naval vessels. As such, the Royal Naval Unit's 55 member cadets find themselves with an ideal craft on their hands for exercises throughout home waters and around northern mainland Europe.
During the year, among other contact and support, the Company is pleased to welcome officers and cadets from the ULOTC and the ULRNU to Bakers' Hall for meetings and as guests at dinners and other social functions. In this way, the students learn more about the City of London and business generally. In addition, the two units have provided splendid Guards of Honour at the Company's Election Banquet, held at the Mansion House by kind permission of the Lord Mayor.
In 2014 the Bakers Company formally Adopted 815 Naval Air Aquadron, based at Yeovilton in Somerset.
815 NAS is the parent squadron of the Lynx HMA.Mk.8 (soon to be the new Wildcat) helicopter flights that embark in the Fleet's frigates and destroyers. These carry out missile/gun armed anti-surface warfare, torpedo armed anti sub warfare, recce, surveillance, search and rescue, stores/personnel transfer and a wealth of other utility tasks.
On any one day, there will be flights in the North and South Atlantic, the Gulf/Horn of Africa, Caribbean and elsewhere as well as around UK. Key current roles are counter -piracy, -drug running, -terrorism where the speed of reaction, range and surveillance equipment in the helicopter make it the primary asset (not to mention the sniper to shoot out the smuggler's boat engines!).
Typically a flight has a Lynx with 1 pilot, 1 observer, 7 maintainers and an aircraft controller. They operate autonomously from the squadron for periods of 6 months or more deployed from UK anywhere in the world. However, 815 prepares the flight, trains it, assures it (QA process) and provides engineering, admin, welfare support as required as well as continuing the QA by visiting the flight periodically while it is away.
The squadron also has a very high readiness flight based in UK for 'national contingency ops' and carries out a significant proportion of on-job training as the final part of an aircraft engineer's training.
Celebrating 100 years of the RAF Small Arms Association.
Past Master Colin Sach organises a rifle shooting event at RAFSAA Bisley every year which raises funds for charity and the Bakers Company is delighted to be able to support the Association in this way.
On Friday 25th June, the RAFSAA celebrated their 100th anniversary by opening a new accommodation block on their site. Air Vice Marshall Harvey Smyth was present to cut the ribbon, and also a spectacular cake provided by Brooklands Bakery college. The superb decoration was the handiwork of Sue Haskell, Bakery and Sugar craft lecturer at the college, and was much admired and appreciated at the event.
Please see the RAFSSA tweet here a tweet about the event: https://www.rafsportsfederation.uk/sports/raf-small-arms-association/