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Education & Industry

The Bakers' Company, both directly and with partners, plays an active part in baking industry education in all its forms, to help create rewarding careers for people of all ages.

The three main thrusts are:

  • Through schools and colleges, to introduce baking as a career option, encouraging young people into the profession.
  • To support young people in main stream bakery education
  • To promote training events for both students and individuals working in the industry who are seeking to improve their craft skills. 

Examples of the Company's work can be found in schools, colleges, bakery businesses, allied trades and industry associations throughout the UK, reflecting its commitment to meeting needs across the country, not just in and around London.


Report on Worshipful Company of Bakers study tour to Akademie Weinheim - 15th July to 18th July

This was one of the most successful bakery courses I have had the privilege of hosting, the candidates gelled from the start.

It is always a relief when they all turn up on time at the airport, although Ashley from Scotland who flew down from Glasgow on a domestic flight was able to get airside international at Heathrow without a ticket, I had his ticket! The three that we were to meet at Frankfurt were all there waiting for us. There then followed a one and half hour coach journey to Weinheim. 

On arrival we were greeted by Sally, we dropped our bags and then off to a brewery for a taste of German beers and a very nice typical German meal. Arrived back at the Akademie at 10.30pm.

The next morning was taken up with a demonstration on both butter cream gateaux and black forest gateaux. Also, a demonstration of traditional German gingerbread, followed by practical cutting out and baking. Followed by a hands on practical with both gateaux.

During the afternoon session we prepared for the long fermentation wheat doughs and a preferment for the stolen and the pretzels. 

The evening meal was taken in the Akademie restaurant which was very good and enjoyed by all.

Wednesday morning was finishing the German ginger breads, which was hands on and produced some very good examples of pipping. Following this was the production on 50% butter stolen and production of pretzels with the traditional Lye finish, the moulding of the pretzels produced some good humour amongst the students.

After a short break we carried on with production on German breads, including 60/40 rye mixture, wholemeal rye long fermentation wheat bread. This was then followed by a presentation of all the products made over the 2 days, (see photos) and presentation of the certificates from the head of the school.

The evening was followed by a visit to Wachenburg castle and restaurant which was lovely with views of the town of Weinheim, a nice summer evening with a very nice meal with a selection of German wines, and taxis back to the Akademie.

Thursday morning was taken up with a theory session with a discussion on the European bakery markets and how the UK compared with the other countries in Europe with various bar charts, this did not look good from the UK’s prospective. Also, a discussion on sour dough production and the various ways of controlling the fermentation and sour production. This produced some good discussion from the students.

Sally at the Akademie was very helpful and was English which was a great help. 

The afternoon was taken up with a walk into town and a guided walking tour of the old town of Weinheim, which most to the students found interesting, a walk back, followed by coach trip back to Frankfurt airport. And a good flight back to Heathrow, although slightly late.  


As I explained at the beginning of this report it was very good visit.

It must the accepted that we are providing learning and practical skills for a wide range of students both from colleges and from bakeries, with a varying range of skills and knowledge. I am sure all gained lots of skills and knowledge one way or the other.

Both the lectures were well skilled in their different categories and were very good at delivering an excellent course. They also accompanied us on our visits to the evening events.

Constructive comments

I think it would have been better to have had the theory earlier in the visit, with more time for Q&A.

If we had had more time, for example leaving earlier from London which could have given us an extra half day, the last time we went to Weinheim we managed to include two bakery visits, this would have been good for the students to see behind the scenes of a typical German bakery.

The hospitality at the Akademie was excellent we were looked after very well, and the food was of the highest standard. If there was any criticism, it was that some had a to share a room, I tried to sort it out but they were full, if this occurred in the future we could ask if any one mined sharing, as this was a minor problem with one person who was more mature.

Kathy was a good help and support, she will be making her own comments at some time in the future, as she had some points of her own. 

The Worshipful Company of Bakers announces two Summer Short Courses for 2019: July 15-18th 2019 at the Baking Akademy at Weinheim in Germany & September 18th-20th at the Bakels Innovation Centre at Bicester in the UK

The Akademy of German Bakers in Weinheim is the central educational institution of the German Bakers Guild and the German Craft Bakers Association; and is recognised as the premier School for Mater Bakers in Germany. It was formally opened in 1938 by Minister Walter Köhler, and the then Guild Master Karl Grüßer. In his opening speech, Minister Köhler stated that bakers are a crucial link in the German economy and recognised that the craft of baking provides vital nutrition to the population and therefore directly contributes to public health. The Akademie is not only the state-approved school for master bakers, but also trains the German National Bakery Team that competes all round the world.

The Worshipful Company of Bakers is delighted to announce that a Professional Bakers Summer Short Course will take place at the Weinheim Akademy in July 2019 and invites Bakery Students and Trainees to apply for bursary assisted places. The course will be conducted in English. The bursary covers the costs of the round trip from London to the Academy, the school fees, accommodation and meals; and a set of bakery whites. Students are responsible for their own travelling expenses to and from London and any personal spending money. Students are also requested to bring their own safety shoes.

Please see the link below for the application form, and make sure that you complete all the fields, using ‘Not applicable’ where necessary.

Closing date for applications is Friday April 5th, 2019. Applications received after this date will not be considered. Selected candidates may be required for a virtual interview during the week commencing April 29th: you will be notified during the week commencing April 15th if this applies to you.

The Bakels Group was originally established in 1904, and the company as we know it today is largely the result of the vision and lifetime work of Bernard J Bakels; who led the company into ingredients manufacturing with the establishment of Nordbakels in Sweden in 1943. Through a combination of investment and innovation the company and its portfolio has grown, and this successful mix continues to be applied with investment increasing every year to accompany innovative new product developments.

Bakels manufactures and distributes a wide range of ingredients, some of which are tailor made for industrial and in-store bakeries while others are specifically developed for the Craft and Foodservice sectors. Bakels has well established sales and technical teams focusing on serving the specific needs of each sector of the baking industry and owes its success not just to investment in facilities and innovation but also in recognising the importance of training people, both young and old, in essential bakery skills. 

We are very grateful to Bakels for re-arranging their immensely successful short course at the Innovation Centre at Bicester for a second year and invite students and trainees to apply for places.

Students will be responsible for their own travelling costs to and from Bicester; but the award includes accommodation and meals, and travel between the hotel and the Innovation Centre. Students are asked to bring their own whites: safety shoes will be provided.

Entry criteria:

N.B. Please DO NOT apply unless you are definitely available on the dates of your selected course.

Both courses are offered to bakery students, apprentices and trainees in the industry from the UK and Ireland only. The courses are open to students with at least one year of full-time bakery education at college, or the equivalent level of a workplace-based training course or apprenticeship. You must be over the age of 18 at the time of the course; and if you are applying for the Akademie Weinheim course you must hold a current, valid passport and visa (if necessary).

Closing date for applications was Friday April 5th, 2019. Applications received after this date will not be considered. Selected candidates may be required for a virtual interview during the week commencing April 29th: you will be notified during the week commencing April 15th if this applies to you.

The final selection of delegates will be at the discretion of the Worshipful Company of Bakers and their decision is final.  

Through its Education and Research Foundation, the Company makes a number of specific awards.

The Bakers' Company Award is made to successful applicants, enabling them to receive high quality craft training in mainland Europe.

The Joseph Award was introduced in 2002, funded from the consolidated bequests so kindly made by the Joseph family over the years. The Joseph Award is presented each year and enables the successful applicant to receive high quality craft training in the UK or mainland Europe.

Details of the Bakers' Company Education and Scholarship Programme are published annually on this website and details can also be found in the Trade Press.

Under one current initiative, the Bakers' Company is working closely with the management teams at several top bakery schools around the UK.

These schools include Thomas Danby College at Leeds and Clarendon at Nottingham, with bursaries established by the Company at these colleges, similar to those which have been available for some time to students at the National Bakery School at South Bank University, London.

The bursaries are awarded to students who fulfil a number of Company criteria, including their achievement in college studies and, in the opinion of a joint panel comprising the college and the Company, will make a valuable contribution to baking during their future careers.

Details of the Bakers' Company's Education and Scholarship Program is published on this site each year. 

If you would like to know where you can learn about baking the place to start is the Alliance for Bakery Students and Trainees (ABST) website. 

They have an up-to-date list of bakery colleges in the UK and Ireland, together with links to the college websites. 


The Company endeavours to include in its educational programme, those aready working within the industry. This is with a view to assisting in the development and improvement of existing trade skills as part of continuing professional development.

Educational courses are run in conjunction with trade organsiations such as Bakels, there has been financial support for development courses run by trade organisations such as the Craft Bakers Association and places on the Company run special courses are regularly made available for purchase by trade organisations. Topics covered vary from specialist breads and pastry skills to marketing.

Availability of places on such courses will in future be advertised on this website.

The Bakers' Company is proud of its long held relationships with the University of London Officer Training Corps and with the University Royal Naval Unit. Regular contact is maintained, to enthusiastic and mutual benefit.

The ULOTC comprises several hundred student cadets, under a team of highly experienced regular and territorial army staff. The Bakers' Company holds their commitment and achievements in great regard. Young people, sometimes with a near even mix of male and female personnel, undergo intense training in all aspects of service life, while still carrying out their full time university studies.

The highlight of the training year is Summer Camp, to which the Bakers' Company is invited. To see over 100 cadets working smoothly together and putting their skills into practice is quite inspirational. Whether for civilian or service life in future, these young people are developing invaluable qualities which will benefit society in future.

In some ways, the ULOTC could be accused of letting Liverymen off lightly when they visit Summer Camp, as most of the involvement is necessarily from the sidelines. Not so with the ULRNU. As any Bakers' Company Liveryman who has experienced a day at sea with the cadets on Naval Unit's HMS Puncher will testify, thundering through the choppy waters of the English Channel is not for the feint-hearted.

HMS Puncher is a P2000 Archer Class fast patrol vessel capable of considerable speed and able, through its shallow draft, to visit locations often inaccessible to other naval vessels. As such, the Royal Naval Unit's 55 member cadets find themselves with an ideal craft on their hands for exercises throughout home waters and around northern mainland Europe.

 During the year, among other contact and support, the Company is pleased to welcome officers and cadets from the ULOTC and the ULRNU to Bakers' Hall for meetings and as guests at dinners and other social functions. In this way, the students learn more about the City of London and business generally. In addition, the two units have provided splendid Guards of Honour at the Company's Election Banquet, held at the Mansion House by kind permission of the Lord Mayor.

In 2014 the Bakers Company formally Adopted 815 Naval Air Aquadron, based at Yeovilton in Somerset.

815 NAS is the parent squadron of the Lynx HMA.Mk.8 (soon to be the new Wildcat) helicopter flights that embark in the Fleet's frigates and destroyers. These carry out missile/gun armed anti-surface warfare, torpedo armed anti sub warfare, recce, surveillance, search and rescue, stores/personnel transfer and a wealth of other utility tasks.

On any one day, there will be flights in the North and South Atlantic, the Gulf/Horn of Africa, Caribbean and elsewhere as well as around UK. Key current roles are counter -piracy, -drug running, -terrorism where the speed of reaction, range and surveillance equipment in the helicopter make it the primary asset (not to mention the sniper to shoot out the smuggler's boat engines!).

Typically a flight has a Lynx with 1 pilot, 1 observer, 7 maintainers and an aircraft controller. They operate autonomously from the squadron for periods of 6 months or more deployed from UK anywhere in the world. However, 815 prepares the flight, trains it, assures it (QA process) and provides engineering, admin, welfare support as required as well as continuing the QA by visiting the flight periodically while it is away.

The squadron also has a very high readiness flight based in UK for 'national contingency ops' and carries out a significant proportion of on-job training as the final part of an aircraft engineer's training.