CA­REER CHANGE

How to move from the auto in­dus­try into a bak­ery

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THE AP­PLI­CANT

Name: Richard Van­de­ham Age: 44 Former po­si­tion: Worked in the au­to­mo­tive in­dus­try for 27 years New job: Fran­chisee and baker at Bak­ers De­light Dream job: I de­cided to be­come a Bak­ers De­light fran­chisee be­cause a busi­ness of my own would al­low me to in­vest in my fam­ily’s fu­ture. It was a dras­tic change, at first. As part of the process, I com­pleted a se­ries of re­cruit­ment stages that gave me a taste of what life as a baker and fran­chisee would be like. Not hav­ing any pre­vi­ous bak­ing ex­pe­ri­ence, this in­sight was in­valu­able. I had to train as a pro­fes­sional baker, which took four months. I found the early morn­ings were ac­tu­ally pro­vid­ing me more time to spend with my fam­ily. It was chal­leng­ing but very re­ward­ing be­cause I could see the fruits of my labour.

THE TRAINER

Name: Paul Triglau Po­si­tion: Bak­ing lec­turer, TAFE SA Re­gency Cam­pus Ex­pe­ri­ence: Co-founder of Paolo’s Ar­ti­san Bak­ery; cur­rent co-owner of Boulan­gerie 113 The course op­tions: TAFE SA of­fers Cer­tifi­cate II in Re­tail Bak­ing As­sis­tance, Cer­tifi­cate III in Re­tail Bak­ing (Com­bined), Cer­tifi­cate III and IV in Hos­pi­tal­ity (Patis­serie). Skill tips: The bak­ing in­dus­try is a great ca­reer op­tion for any­one in­ter­ested in food. As a baker you will never be short of a job as there is a short­age of qual­ity bak­ers. You must pos­sess an ex­cel­lent work ethic, good hand skills, be a quick worker and will­ing to learn. One of the great things about bak­ing is that there are no split shifts but the starts can of­ten be early. How­ever, early starts are be­ing phased out by tech­no­log­i­cal ad­vances.

THE EX­PERT

Name: Michael Wilkins Po­si­tion: Pas­try chef, Aux Fines Bouches Skill tips: Train­ing is the key for this in­dus­try. Al­ways work to­wards im­prov­ing your knowl­edge and skill base. Post-ap­pren­tice­ship is when you really have to en­sure you have a wellplanned ca­reer path in the di­rec­tion you wish to go. Work­ing with highly skilled peo­ple in hos­pi­tal­ity gives you the mo­ti­va­tion and en­cour­age­ment to be ad­ven­tur­ous and artis­tic with your prod­uct. While it is im­por­tant to learn trade skills, busi­ness and peo­ple skills are just as cru­cial. Un­der­tak­ing stud­ies in busi­ness man­age­ment gives you the abil­ity to run a suc­cess­ful busi­ness, whether as an owner or a man­ager. A com­bi­na­tion of th­ese at­tributes is rarely found, at present, and would al­most cer­tainly en­sure you would be in de­mand in the bak­ing in­dus­try.

THE RE­CRUITER

Name: Gabby Kelly Po­si­tion: Group devel­op­ment man­ager and fran­chise re­cruit­ment, Bak­ers De­light Ex­pe­ri­ence: Worked at Bak­ers De­light for 18 years Skill tips: Fran­chis­ing is per­fect for some­one look­ing to start their own busi­ness, change their ca­reer or learn a new trade. It can open many doors to own­ing a suc­cess­ful busi­ness and is of­ten less daunt­ing than re­train­ing on your own. But it doesn’t mean you don’t work as hard. You have to be ded­i­cated and com­mit­ted to learn­ing a new skill set to en­sure your busi­ness is reach­ing its full po­ten­tial. Em­brace the ex­ist­ing pro­ce­dures and pro­cesses and take ad­van­tage of the re­sources. As a baker, you’ll be work­ing in the cus­tomer ser­vice in­dus­try, so make sure your com­mu­ni­ca­tion and ser­vice skills are strong.

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