Technical Baking and Confectionery Training

Descriptions

The training-needs identified in this brief sit amongst others in the business, but they are critical to the knowledge and skill-resource required by the business to maintain competitive product development and manufacture.~The training-needs and the way in which the programme is delivered, also present an opportunity to impact the culture within the business by increasing staff responsibility and ownership as a result of greater expertise and confidence, and promoting a positive and progressive approach to staff development.~It is envisaged that Entry Supervisors and Junior Managers from the following functions will be involved, totalling between 25 -40 personnel:~•Baking (wafer baking)•Enrobing•Moulding•Mallow department•Recipe and Ingredients department•NPD•Packing~~Training Needs – Top Level~Within the specific fields of the departments mentioned above, the business wishes to develop technical and scientific knowledge so that staff have far greater understanding around their functions. Ultimately, this will enhance the operation of the business through developments within each department but also through smarter working across the business.~~Key point 1: Commonality of knowledge of language across departments~Whilst it is not anticipated that all delegates will be trained fully and to the same level across all subject-areas, departments need to have the knowledge, awareness and tools to be able to interact with each other when problems or opportunities arise. The business needs to operate as one joined-up organisation which talks the same language, has relevant expertise and awareness of surrounding expertise, to perform at a higher level.~Key point 2: Application~Technical and scientific knowledge alone is not enough. Training and coaching must be provided around how it can be applied within specific functions of the business and on specific equipment and machinery. The knowledge must be used and be usable as problems and opportunities arise in regular situations.~~Training Needs – Specific~The breakdown below provides a brief outline of the specific up skilling required. It is envisaged that the business would develop this further with the suitable Training Provider as part of the final programme design.~•Food Science•Functionality of ingredients•Mixing processes•Chocolate Enrobing•Chocolate Moulding•Knowledge of production processes•Knowledge of production equipment on site•Machinery set-up, operation and line balancing•Testing equipment operation•Common approach to fault finding•Common approach to machinery adjustment•Detailed and effective shift hand-overs~~Training Delivery~The business is focused on developing a bespoke and dedicated programme that achieves the objectives discussed in this document, but has stated that some degree of certification should be included. This could involve certification from the provider of development of a programme built around existing accredited units.~It is envisaged that training delivery will be on-site and balance theoretical content with practical application within the production environment. Following the set-up and framing of the training by the business, the provider will need to establish rapport with delegates and ensure engagement is maintained through practical and dynamic delivery.~Delivery is anticipated to start in January 2016.~The company is located in South Wales.NOTE: To register your interest in this notice and obtain any additional information please visit the Sell2Wales Web Site at http://www.sell2wales.gov.uk/Search/Search_Switch.aspx?ID=33431.