A range of new and existing apprenticeship standards, including Butcher, Baker and Food & Drink Process Operator, are helping to secure vital specialist skills in Cornwall.
The new Baker standard will replace the Bakery Level 2 apprenticeship framework that was successfully run by Duchy College and CCB Training, part of The Cornwall College Group, working with local bakers including Chough Bakery, Prima Bakeries and Warrens Bakery.
It was a natural progression for the College to move to delivering the new standard apprenticeship starting on the 18th September, according to Kath Bond, Business Development Manager for Food & Drink Manufacturing at CCB Training.
“Apprenticeships are a great way to develop your staff and grow your business,” she explained.
“If you are interested in taking on an apprentice there is funding available plus a £1,000 incentive when you employ a 16-18 year old apprentice.”
The government has a target to change all apprenticeship frameworks to new standard apprenticeships by 2020. These new apprenticeship standards are developed by employers for employers ensuring they meet business needs as they are written for specific job roles.
The new Baker Level 2 apprenticeship standard offers core knowledge, skills and behaviours plus the opportunity to choose specialist additional skills as a craft, instore or automated baker.
The Baker standard apprenticeship is being delivered at Cornwall College’s 1st Gold Accredited Centre of Excellence facilities at its St Austell campus by Leigh Gale, who brings 35 years of industry experience to the role.
Since the College introduced the new Butchery Level 2 apprenticeship standard in 2017, delivered in partnership with James Kittow, Butcher and Grazier, individuals have had the opportunity to keep the wonderful craft thriving in the region.
“The James Kittow Butchery Academy has been a great success for both employers and individuals,” Kath explained.
“It has enabled apprentice butchers to gain the skills and knowledge in traditional and modern techniques including knife skills, quality control processes and also the journey from farm to fork.”
The Butchery apprenticeship standard is delivered at Duchy College, Stoke Climsland, near Callington and at James Kittow, Butcher and Grazier, Kilhallon Farm, Par.
“I am really enjoying my Butchery apprenticeship,” commented Saphia Williams, apprentice at A R Day Butchers, Portscatho.
“I’ve learnt a lot of new skills, not only with the practical butchery, but also within the retail environment. After less than a year I can already see my skills developing and so can my employer Andy Day,” Saphia continued.
Stuart Matthews, Butchery apprentice at Riverford Organic Farms Ltd, Buckfastleigh said his apprenticeship “is great”.
“Even though I am an older apprentice, the course has so much to offer me and I have learned so many new skills with many more to come,” he added.
New for September, the College is delivering the Food and Drink Process Operator Level 2 apprenticeship standard.
This standard replaces former frameworks including Dairy, Fish and Shellfish and Food Industry Skills and is a more generic fit for the food and drink sector. Individuals will develop skills relevant to the manufacture of food and drink products and it will particularly suit pastry and ice-cream producers and meat, dairy, fish and shellfish processors.
“The College is committed to developing up-to-date relevant qualifications and, whilst currently delivering the Brewery apprenticeship framework, CCB Training is working with local employers to design and implement the delivery model for the new Brewery apprenticeship standard,” Kath revealed.
To find out more about apprenticeships and funding for the food and drink sector contact CCB Training’s Apprenticeship Recruitment Team on 0330 123 4785, email@example.com or visit their website www.ccbtraining.co.uk or to view current vacancies visit www.duchy.ac.uk/apprenticeship-hub.