Masters go back to School
Some of the most experienced bakers were back in school at NZ Bakels' new Advanced Baking Courses, which is being run in conjunction with the prestigious Richemont Bakery School of Lucerne, Switzerland.
The comprehensive course content provided the essential elements of bakery science, technology and applied baking skills in a work environment to equip participants with a discipline to succeed in the competitive baking environment.
The first 2 week course, Advanced Baking Course Breads was held in July this year which was tutored by Richemont Bakery Tutors, Mr Thomas Doetkotte and Mr Urs Rothlin, assisted by Bakels Head Bakery Tutor Mr Malcolm Cook.
This first course concentrated on artesian breads and is designed to recognize the competence, knowledge and specialist skills required for baking craft products within the craft baking industry. The course certificate is awarded to participants who are able to demonstrate the ability to prepare, apply and combine products from raw baking ingredients. Candidates are required to produce baked specialised craft products that are frequently required for niche markets.
Below are some of the comments we recieved from the attendees. 'Exceeded my expectations', 'I believe there is a huge market for these kind of breads in NZ and would increase our sales by $3,000 - $4,000 per week', 'It will save me time & make me money!' and 'Excellent with fantastic different techniques & ideas'.
The next Advanced Baking Course in Breads will be held at NZ Bakels from 21 February - 4 March 2011.
For further information contact NZ Bakels 0800 BAKELS or e-mail bakels@nzbakels.co.nz
RE - DEVELOPMENT AT NZ BAKELS AUCKLAND
The training area at NZ Bakels Auckland site is to undergo refurbishment this year.
This will include the installation of male and female changing rooms and facilities to the required high standard of a training facility.
We are also upgrading our ovens and other equipment. The ovens will undergo a major upgrade to enable us to produce true artisan breads baked on the oven sole with steam which will be essential for the Richemont Bread Course that we will be offering in July 2010.
These Advanced Baking Courses are run in conjunction with the prestigious Richemont Bakery School of Lucerne Switzerland. The first course was held in July tutored by Bakery Tutors from Richemont, and assisted by the Bakels Head Bakery Tutor Mr Malcolm Cook. The first course concentrated on Artisan Breads.
Each of these courses offered will be for 2 weeks and we will be pleased to take applications for our 2nd Bread course in February 2011. There will also be further courses covering - Confectionery/Creative Cakes, Pastry Shop and Bakery Management.
For costs and other details on courses available please contact NZ Bakels 0800 BAKELS or e-mail bakels@nzbakels.co.nz
PTE (Private Training Establishment) from 2011
NZ Bakels are currently applying to become a PTE (Private Training Establishment) and be registered directly with the NZ Qualifications Authority. This will then allow us to become a one-stop for bakery trainees offering the Block Courses, Distance Learning and on job assessment services. The training will be carried out by our team of 3 tutors in Auckland, Palmerston North and Christchurch as it is now but in addition our team of sales representatives throughout the country will be fully informed and able to assist with information on the courses and full support and guidance for the training.
BAKELS GLUTEN FREE HEALTH RANGE
WINS FOOD FOR LIFE AWARD - 2008 MASSEY FOOD AWARDS!
Bakels Gluten Free Health range was announced as the Winner of the Progressive Food for Life Award at the 2008 Massey University Food Awards
The 2008 Judging Panel of the 2008 awards consisted of industry experts headed by Allyson Gofton who stated the Bakels Gluten Free Health range was an exceptional innovative product allowing Coeliacs to bake a multi functional range of gluten free goods that the whole family will enjoy. Adding "in terms of taste, you would be hard pressed to differentiate from mainstream flour."
The Massey University Food Awards celebrate new initiatives in New Zealand food and beverage production and manufacturing, recognising clear company leaders who inspire others to meet their standards of excellence.
In its 22th year, the biennial awards are championed by Massey University, which is committed to the development of new food products and boasts numerous research facilities that offer expert knowledge to companies. It is also one of only a few organisations able to conceptualise, create, produce and test products all in one place.
The Massey University Food Awards are highly regarded by the New Zealand food manufacturing industry. The awards recognise the creative work of product innovators in the food and beverage industry acknowledging areas such as packaging design, nutrition, enterprise and food safety and many more.
A Healthier Pie for Schools
The Pie Group, representing a range of pie manufacturers, the baking industry and health related organisations, is pleased that 'healthier' pies will have a place in the school tuck-shop under the new Food and Beverage Classification system launched by the Ministry of Health today.