CHALLENGES AND SOLUTIONS
CURRENT CHALLENGES FACING THE INDUSTRY
- A shortage of skilled chefs and the need to grow the hospitality workforce to support independent restaurants and other food-related businesses
- New openings and a cheaper pound – which attracts more foreign visitors – have created even greater demand for staff
- Challenging trading times – meaning businesses need to develop the maximum possible productivity from our staff
- The need to inspire people and attract new talent of all ages and backgrounds
- The need to deliver a diverse range of cooking and transferable skills to create far-reaching opportunities within the food sectors.
THE SCHOOL OF FOOD SOLUTIONS
- Targeted staff training can add 21% to your bottom line with a seven-times payback on apprenticeship investment, according to the Government
- 75% of employers say that apprenticeships have helped them cut their recruitment and training costs
- Your business could be eligible for up to 100% funding to support apprenticeship programmes.
A BESPOKE NEW APPRENTICESHIP PROGRAMME THAT HAS BEEN DESIGNED BY EMPLOYERS AND THE INDUSTRY
A PRACTICAL AND ROUNDED CURRICULUM FEATURING HANDS ON SKILLS
TAUGHT BY WORKING CHEFS WITH MASTERCLASSES FROM PRODUCERS AND ARTISANS
TWO INDUSTRY-STANDARD TRAINING CENTRES IN BRISTOL AND WESTON-SUPER-MARE
HOW CAN YOUR BUSINESS GET INVOLVED?
- Offer an apprenticeship within your business
- Offer work experience opportunities to give young people a sense of our fantastic industry
- Get involved in masterclasses – sharing your knowledge and passing on pearls of wisdom to the next generation of chefs. Take a look at Charlie’s story below to get a flavour of what we’re looking for:
BAKERS OF NAILSEA AND DEMO CHEF CHARLIE
Bakers of Nailsea is a small family run abattoir and retail butchery based in Nailsea, North Somerset.
The business was started over 100 years ago by Thomas Baker and is now into its fifth generation, with Toby Baker and his two sons Russell and James currently running the business.
Charlie started working here in 2015 part-time as a cleaner. He gradually became more interested in the work that was carried out, and began an apprenticeship learning how to be a butcher from his colleagues. Two years later, at just 19 Charlie is now teaching meat masterclasses for The School of Food and is employed at Bakers of Nailsea full-time.
CHARLIE’S MEAT MASTERCLASSES
Charlie runs the meat masterclasses, teaching apprentices all about different kinds of meat including lamb, beef, pork and poultry. As part of his classes, he also covers gourmet chicken.
Apprentices are taught about the different cuts of meat and how to do them, covering the preparation of meat for a variety of different purposes.
These masterclasses provide apprentices with an explanation as well as instructions on how to carry out practical work, taught by someone they can relate to.
YOUR DEFINITIVE GUIDE TO OFFERING AN APPRENTICESHIP
GET IN CONTACT WITH US
– we will set-up a meeting to discuss your business plan and any skills gaps.
PLAN YOUR APPROACH
– we will work with you to draw up a bespoke training plan using apprenticeships. This could be an internal development programme for your existing staff or the recruitment of new staff.
WORK OUT YOUR FINANCES
– our team will discuss all training costs and funding available to support apprenticeship training in your business.
START THE CONTACT RECRUITMENT
– if you are looking for new staff, we provide a free recruitment service, delivered by industry experts who offer personal service throughout the recruitment process.
INTERVIEWS AND SELECTION
– once you’ve conducted interviews and selected your candidates, we can contact your interviewees and go through the enrolment process with you and the candidate.
– when apprentices have joined your team, we will carry out an enrolment and apprenticeship induction meeting. Your apprentices will receive regular visits from their assessor, and you can access ongoing support through your dedicated account manager.