Back to the Basics: Essential training for all bakery staff

In an age where delectable goods are constantly reinvented - fine baking, cooking shows and challenges have major influence. Consumers are increasingly exposed to the colourful world of baked goods. It is of utmost importance to ensure that your baking skills are up to date and can be applied to a mix of baking environments. Baking entities looking to expand or penetrate a newer consumer generation are encouraged to update their baking skills and knowledge through accredited baking skills programmes. Maria Matenche, the baking training manager of Anchor Yeast, puts emphasis on the importance of further training for bakers. We asked a few simple questions. Here’s what she had to say:

Do you feel that there is still space for the traditional baker in today’s industry?

Yes, definitely! Although new technology and baking premixes are used in the average bakery nothing beats the basics. It will always help to know the basic skills of baking when working in a bakery.

Could you please elaborate on the need for bakers to enrich their baking skills with additional courses?

We live in an age that is fast evolving. There is always something new to learn. It honestly doesn’t matter if you have a total of 5, 10 or 15 years of working experience. As a baker, you continuously need to learn new recipes and new styles of baking. Knowledge is power and that is why our baking courses are perfect.

Would you be able to recommend any courses?

Yes I would. I would recommend the Craft Bread and Flour Confectionery Baking Course. This course has a broad scope and has proved to be highly beneficial to people who have taken it. All of our courses are registered with the Foodbev SETA and are classified as a National Certificate.

The Anchor Bakery Training Centre offers training courses that cover the basics in baking craft bread to the more advanced aspects of flour confectionery.

The courses are continually updated and include comprehensive learner guides that serve as good reference once you have completed the course. The courses have also been split into smaller units to give the learners a greater choice.

The Skills Programmes are now divided into fermented goods (bread, rolls and sweet dough), chemically aerated products (cakes, sponges and scones) and pastries (choux, short and Danish).

Anchor also offers courses in Baking Theory (Ingredients and Process – 1 Day) and Practical Bread faults.