W C Rowe
We have recently introduced the Bakery School training programme as a base line for long term training objectives in the bakery. The information is presented in a manner which has been embraced by our trainees and lends itself to further development. Accessing the training modules from a PC has given us the facility to overcome the geographical difficulties of residing in Cornwall where specialist training options are limited. We have no hesitation in recommending the Bakery School as a means of training and development for the baking industry. Jean Grieves and Albert Waterfield must be congratulated for their vision in providing us with such an opportunity to develop and safeguard our skills for the future
Coopland & Son (Scarborough) Ltd: Chris Wainwright, Production Director<"The website is very easy to use and very user friendly. We like the idea it covers processes and ingredients separately. Although not all the content is relevant to our business the vast majority of it is. We have always been happy with our own in house training that we offer as well as the NVQ, but feel this can be used alongside both of these. Firstly not all staff are comfortable doing the NVQ and enjoy the fact they can work at their own pace on the web site. Secondly although we feel we have a good in house training program the web site re-enforces the training they receive particularly by giving them the more technical underpinning knowledge which can often be missed during shop floor training."
Stainforths Rawmarsh Rotherham Yorkshire: Steve Stainforth
"We aim to maintain an efficient workforce, we are extremely pleased with the site to date, so far, five of our employees are receiving training and we are seeing positive results. We fully appreciate your efforts in getting The Bakery School up and running and welcome the training updates as they occur. We are confident that the time invested in training our staff is paying financial dividends."
Premier Foods, Technical Director: Colin Lomax
"The Bakery School has so much potential for developing top level training within the bakery environment. it can be used by everyone to learn new skills and an excellent reminder of lapsed technical knowledge. New modules have been added and current ones are always under review to give the bakers the content they require. Good training to aid product quality, consistency and profitability is essential in these tough trading times and the Bakery School can certainly help with that."