2017 saw the second annual Student Industry Day take place, and it’s fair to say that the initiative well and truly made headway this year.
This initiative began with a group of final-year BSc Bakery & Patisserie students from University College Birmingham (UCB) who joined us for a memorable Q&A panel at the October 2016 conference. The BSB Student Industry Day was then born in March 17 when Baker Perkins very kindly stepped up and opened its doors to another group of students from UCB.
The day involved some history of BP, an insight into their development process, an access all areas tour of their facilities in Peterborough and concluded with a ‘hands-on’ opportunity for the students to try out a wide range of BP equipment. After receiving overwhelmingly positive feedback from both students and Baker Perkins, the committee decided to develop this initiative into an annual event.
Following the National Bakery School’s very welcome participation in the 2017 Autumn Conference, a second Industry Day was organised this time with Frank Roberts & Son from Northwich in November who again very kindly offered their premises for the day. The team from the National Bakery School enjoyed a thoroughly engaging day at the Bakery, led throughout by David Roberts and Alison Ordonez with participation in the afternoon from Stuart Spencer Calnan who kindly provided a very interesting presentation on the bakery’s recent re-launch.
The visit included a history of the business, an insight into the bakery’s use of Social media and concluded with a guided tour of Sweet Treats and one of the bread bakeries on site. We were also joined by the team from British Baker, who produced the fantastic video above, featuring student interviews and highlights from the day.
Having an opportunity to spend time both at the Conferences and Industry Days with all these students’ over the course of the last 18 months leaves me in no doubt whatsoever that the future of our industry is in very safe hands.
The BSB has some exciting plans to build further on this initiative and we look forward to working closely with the 2017 – 2018 President of the ABST Sara Autton and her colleagues, as we plan events for 2018. Of course, none of this is possible without the BSB’s Supporters, listed below, and I would like to take the opportunity once again to thank you all for your very kind contributions. Without you, these events are not possible!
Don’t forget to watch British Baker’s coverage of the day below: