Testimonials

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."

Ashers Bakery Scotland, Director: George Asher
"The Bakery School’ is a great tool for bakery businesses, especially ones in more remote areas like ourselves, to access quality training material for all our employees. It is ideal for ‘up and coming’ or skilled staff as it gives background knowledge into why certain processes are done in certain ways, how to correct them if they go wrong, and what the important parameters are, to ensure consistency. We have completed a successful trial project with one confectioner and would like to roll this out to others."

Pullins Bakers Ltd, Director of Operations : Kim Pulling
“How refreshing to find an easy to navigate website that has been developed by two experienced Baking Industry Giants! We have subsequently signed up for two more licences and investigating a third. Since the demise of our local Bakery School a learning and development gap has been prevalent, and whilst trying alternative methods to no fruition, this time we feel we are on to a winner."

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."

Chatwins: Paul Mooney
"We are very pleased with the bakery school modules:

Very easy to follow
Very quick (as it only takes about 20-30 minutes to complete a module)
Caters for all. (bakers with any level of experience will find something on the site that benefits them)
Quizs at the end are good, it gives people confidence as they are not too hard and daunting.
Easy to track people progress "

National Starch Food Innovation
European Technical Development Manager – Bakery: Alison Knight
"The Bakery School is a really useful tool for people who are new to Bakery and want to understand the principles behind ingredient selection and processing" or a "great aide de memoire". The ask the expert is a really useful to us thank you for all of your help."

Cooplands of Doncaster, Bakery Manager: Alan Jaques
"We have found the Bakery School Web Site to be very informative and a very useful aid in the training and development of our employees."

Pastry Case, Technical Manager: Alison Ordonez
"The Bakery School is an excellent tool to expose both the established and less experienced bakery employee to a deeper and more rounded training programme unobtainable from any other source. The way in which you and Albert have developed the modules is an immense tribute to your commitment to the preservation of access to craft training and not many recognise the remarkable legacy you have created."

Betty and Taylors Harrogate, Bakery Trainer: Joanne Baron
"We have found the information helpful, the use of photographs makes it easier to visualise methods being described and potential outcomes. The inclusion of questions at the end of each section is a great way to test the learners understanding and identify where more work may be required. Navigating around the site has been simple and easy to use."

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