A new Baker Apprenticeship program at Thompson Rivers University has wrapped up its first level with strong enrolment and enthusiastic support from the campus and Kamloops community.
TRU’s inaugural Level 1 cohort, which concluded July 31, welcomed a full class of 15 students. Level 2 began on Aug. 3 with full enrolment.
The program has also become a popular destination for fresh baking. Twice-weekly bake sales in the Culinary Arts lobby have consistently sold out shortly after opening, drawing not only students and employees but also community members from across Kamloops eager to sample the students’ creations.
Air distribution is everything, and technique is how you get it right, as demonstrated by Professional Cook alum Mia Romailler. Credit: Riley Schultz Photography.
“Developing this program from concept through to approval has been one of the most rewarding things I’ve done in my career,” said Culinary Arts chair and Baker Apprenticeship instructor Kimbre Woods.
“There was a clear gap in baker technical training available outside of the Lower Mainland. Local industry was in need of trained bakers but the students in our region had no local pathway to Red Seal certification. What has genuinely surprised us is the response — Level 1 filled almost immediately, and every single one of those students has continued on into Level 2,” she said.
The baker apprenticeship involves three levels of training taught by experienced pastry chefs and 5,040 work-based training hours, culminating in interprovincial (Red Seal) exams for journeyperson certification.
“I chose the baker apprenticeship program because I love baking and learning the science behind it is super interesting. I love it because it’s so creative and the possibilities are endless on what you can create,” said Level 2 apprentice Jenna Svenson.
The bake sales, continuing this month, feature a changing selection of breads, pastries and other sweet and savoury baked goods prepared by students as part of their hands-on training.
The Level 2 class opens its first bakery sale on Thursday, Aug. 6, from noon to 3 p.m. After that, the bakery returns to its regular public sale schedule of Wednesdays and Fridays from noon to 3 p.m. in the Culinary Arts lobby until Aug. 26. Visitors can expect a wide variety of creations as students develop their skills throughout the apprenticeship.
“Being able to show up for our industry partners and for these students by building the pathway that simply wasn’t there before is exactly why this work matters to me,” said Woods.
“It tells us this isn’t just a program the industry needed; it’s one the community was waiting for. We’re excited to keep building it.”
Culinary Arts hopes to continue offering student-made baked goods at Culinary Arts’ Scratch Café during the fall and winter semesters.
