alan clarke chief executive flour confectioners & bakers association 20 th april 2015
TRANSCRIPT
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
Flour Confectioners & Bakers Association 20th April 2015
Flour Confectioners & Bakers Association 20th April 2015
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)
POTENTIAL BAKERY APPRENTICESHIP PROGRAMME
Evidence of Demand
Flour Confectioners & Bakers Association 20th April 2015
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
POTENTIAL BAKERY APPRENTICESHIP PROGRAMME
Letters of Support
Flour Confectioners & Bakers Association 20th April 2015
LETTERS OF SUPPORT
Flour Confectioners & Bakers Association 20th April 2015
LETTERS OF SUPPORT
Flour Confectioners & Bakers Association 20th April 2015
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
Flour Confectioners & Bakers Association 20th April 2015
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.
Flour Confectioners & Bakers Association 20th April 2015
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
Flour Confectioners & Bakers Association 20th April 2015
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
Flour Confectioners & Bakers Association 20th April 2015
MARKETING & COMMUNICATIONS STRATEGY
Communications
Social Media
Printed Materials
Flour Confectioners & Bakers Association 20th April 2015
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.”
Flour Confectioners & Bakers Association 20th April 2015
Alan ClarkeChief Executive
Flour Confectioners & Bakers Association 20th April 2015