New directions: revolutionizing learning in the baking industry

Abstract

Bakers have a demanding, very “hands‐on” job. Persuading them to attend college for training and to acquire qualifications is not easy. This paper outlines the problems and shows steps taken by one particular Australian franchise baking operation to address these problems. Suggests that there are relatively simple steps that can be taken to ensure that the needs of the franchisor, the franchisees, the colleges and the bakers themselves can be met simultaneously.

Citation

Davis, P. (2003), "New directions: revolutionizing learning in the baking industry", Work Study, Vol. 52 No. 7, pp. 355-357. https://doi.org/10.1108/17410400310698709