1. Alan Clarke Chief Executive Flour Confectioners & Bakers Association 20 th April 2015

2. CONTENTS  New Potential Bakery & Apprenticeship Programme in Ireland  Evidence of Demand & Industry Support  Programme Aim & Objectives  Programme Delivery  Marketing & Communications Strategy  Tender Feedback & Process Flour Confectioners & Bakers Association 20 th April 2015

3. Flour Confectioners & Bakers Association 20 th April 2015 POTENTIAL BAKERY APPRENTICESHIP PROGRAMME The apprenticeship is a 24 month programme leading to achievement at level 6 on the National Framework of Qualifications (NFQ) certificated by City & Guilds Apprentices will be able to choose one of two pathways:- Craft Bakery & Automated Bakery. (The Craft Bakery Apprenticeship includes the Retail Baker and Confectioner specialisms)

4. POTENTIAL BAKERY APPRENTICESHIP PROGRAMME Evidence of Demand Flour Confectioners & Bakers Association 20 th April 2015

5. Q2: Type of Bakery Business EVIDENCE OF DEMAND

6. Q3: How many employees do you have EVIDENCE OF DEMAND

7. Q5: What content would you like to see delivered in an Apprenticeship Programme EVIDENCE OF DEMAND

8. Q6: Would you enrol any of your staff on an apprenticeship programme EVIDENCE OF DEMAND

9. Q7: As an estimate, please enter how many staff you would consider enrolling on each of the apprenticeship programmes EVIDENCE OF DEMAND

10. Q8: What Delivery model would work best for you and your staff EVIDENCE OF DEMAND

11. Q9: What would be your preferred duration for a bakery related apprenticeship EVIDENCE OF DEMAND

12. Q10: To deliver a work based apprenticeship can cost a substantial amount per person. Would your company pay a contribution towards the cost of apprenticeship training EVIDENCE OF DEMAND

13. POTENTIAL BAKERY APPRENTICESHIP PROGRAMME Letters of Support Flour Confectioners & Bakers Association 20 th April 2015

14. LETTERS OF SUPPORT Flour Confectioners & Bakers Association 20 th April 2015

15. LETTERS OF SUPPORT Flour Confectioners & Bakers Association 20 th April 2015 IRISH BREAD BAKERS ASSOCIATION

16. PROGRAMME AIM  Attract new entrants into the sector from a wide range of backgrounds to replace those who leave or retire  Upskill the existing workforce to meet the skills needs of employers in order to help increase productivity and profitability Flour Confectioners & Bakers Association 20 th April 2015

17. PROGRAMME OBJECTIVES Contribute to addressing skills gaps in the bakery and confectionery sectors Contribute to increasing bakers productivity and performance Provide progression for apprentices to enable them to progress to level 7 courses. Provide entry routes and progression pathways to attract people into the bakery and confectionery sector. Flour Confectioners & Bakers Association 20 th April 2015

18. PROGRAMME OBJECTIVES Providing a benchmark and quality standard for the delivery of bakery and confectionery qualifications. Qualifying the workforce of the future To develop a sustainable bakery apprenticeship that trains and qualifies the bakers of the future To qualify 50 Bakery Apprentices leading to 100+ per year annual intake Flour Confectioners & Bakers Association 20 th April 2015

19. PROGRAMME DELIVERY  4 Days in Work - completing Work Based tasks  1 Day off the Job Training  Workplace visits by Training Adviser every 4 Weeks  On the Job Support by a “Trained Workplace Trainer”  Apprentices can pick units that suit their job role  Interim “Exam conditions” Assessment  Final Assessment Flour Confectioners & Bakers Association 20 th April 2015

20. MARKETING & COMMUNICATIONS STRATEGY  Communications  Social Media  Printed Materials Flour Confectioners & Bakers Association 20 th April 2015

21. TENDER FEEDBACK & PROCESS (PRIVATE) “Just finished reading the application, its impressive, a lot of time and research has gone into the document, plus good supporting documentation. I'm not on the review panel and cant predict the outcome of the review but it looks like you’ve ticked all the boxes so far anyway.” Flour Confectioners & Bakers Association 20 th April 2015

22. Alan Clarke Chief Executive Flour Confectioners & Bakers Association 20 th April 2015