Highlighting a further two key speakers at the 2018 BSB Autumn Conference, Driving Business Forward
Welcome to the latest Autumn BSB Conference update as we continue to highlight speakers and their topics. This week, we look at the hugely important topic of bakery education with two award-winning students at the heart of it – make no mistake, this presentation will be enlivening. No room for snowflakes here. These girls graft! Rising Further in Baking by Jessica Dalton and Megan Roberts
This will be a joint presentation from two 2017/18 Baking Industry Awards champions in the Rising Star category, Jessica Dalton and Megan Roberts. What do students learn about bakery these days? Does it fit with trade requirements? With industry needs? How might delegates like to see bakery education changed? And what do students themselves want to change?
Jessica and Megan will talk about their own experiences but will not hold back from confronting issues and suggesting solutions so that the baking industry can further attract and support keen students.
Speaker bio: Jessica Dalton is a Level 5 Degree Bakery Apprentice at UCB and helps run the confectionery and chocolate departments while training Level 3 Apprentices. She is studying for her BSc Bakery and Patisserie Technology Degree part time too and also works part time in a small craft bakery to enhance her skills and gain more experience. This is a voluntary job. Since winning the Rondo-sponsored BIA Rising Star Award she has been to their headquarters in Switzerland, won further competitions and helped on the ABST committee.
Speaker bio: Megan Roberts is currently doing an internship at Zeelandia where she has visited other bakeries, attended team meetings and contributed ideas. She is also working on her own independent projects and on product development. She has attended Marriages flour millers’ sourdough master class and enjoyed work experience at Bread Ahead bakery. Shortly she’ll be attending a Worshipful Company of Bakers’ course at Bakels Innovation Centre, Bicester. In January, Megan will be a Dawn Foods’ student ambassador while also working as chef de partie for pastry at the Wilderness Restaurant. In addition, she’ll be studying her final year of bakery and patisserie technology at University College Birmingham.
Contact the Society
British Society of Baking
Oxon OX27 0EX