How school-based apprenticeship help businesses bake up success

“At Stone Artisan Bakers, we’ve been working with school-based apprentices through TAFE Queensland for about three years now, and I have to say - when you get the right person, it just works,” Brad said.

“Our current school-based apprentice, Emily Pasin, wants to be here and learn, which makes all the difference. Our role is to train and guide her, and that’s how it should be.”

School-based apprenticeships allow high school students in Years 10, 11 or 12 to work and train towards a nationally recognised qualification while completing their Queensland Certificate of Education (QCE).

“It’s a great way for young people to get a head start on their careers. They’re building practical skills in an adult learning environment and earning money while they’re learning - that’s a huge confidence boost for students,” Brad explained.

School-based apprenticeships are designed to help students balance school with real-world experience, with Brad having 13 apprentices across three stores around the Brisbane region.

The model brings together four key stakeholders - the school, employer, Queensland Government, and TAFE Queensland as the supervising registered training organisation - to ensure training fits around school commitments.

“It’s a real team effort and everyone plays a role in ensuring students like Emily get the support they need to learn, grow, and succeed.”

From an employer’s perspective, Brad said the program works beautifully when students come in with the right knowledge, skills and attitude to learn from the ground up.

“Baking is a hard trade - early mornings, long days, and physical work. If someone isn’t prepared to work hard, it’s not going to last because this industry rewards effort. You can’t just want to learn - you must also want to work.”

He said school-based apprenticeships are the perfect way to give young people a first authentic taste of industry life.

“Emily, for example, comes in one day a week and learns how our business operates while applying her trade,” Brad said.

“Every bakery does things differently, and this program allows her to get her hands dirty, understand how things flow, and see how production really works. It helps her, and it helps us.”

Brad has been running Stone Artisan Bakers for 14 years and has trained around 25 apprentices through TAFE Queensland, mainly through the Loganlea and South Bank campuses with baking teachers Simon Blowers and Simon Jackson.

“The students who come through TAFE are generally well-prepared. They have the basics down, but transitioning from the classroom to the workplace can still be a big step.”

“While TAFE gives them structured timelines and assessments, working in a bakery is a faster pace and a different kind of pressure - you’ve got customers waiting, hard deadlines and quality standards to maintain.”

He said the baking skills that Emily has learned at TAFE Queensland and her work ethic have meant she’s handled the transition from classroom to kitchen incredibly well.

“She’s had a few slip-ups - literally and figuratively - but that’s part of learning, and there’s no point getting angry when mistakes happen. You learn, move on, and try not to make the same mistake twice. That’s how you build confidence and skill.”

Currently, Emily focuses mainly on cakes, brownies, and doughnuts - the “sweet stuff”, as Brad calls it.

“She’s been doing a lot of piping and decorating, and she’s getting sharper every week,” he said.

“Soon, she’ll move over to our Bethania store to pick up more of the savoury and pastry side of things, and eventually, I’d like to see her come back with more experience and take on a bigger role here, at Mount Cotton Sourdough Bakers.”

Brad said the baking industry offers a world of incredible opportunities for those willing to put in the effort.

“There’s so much opportunity in this trade. You can work your way up to become a manager or supervisor, open your own business, or even take your skills overseas.”

“Baking is one of those careers where you can find a job almost anywhere in the world - on islands, in hotels, on cruise ships - wherever there’s bread and pastry to be made, there’s work.”

For Brad, seeing apprentices like Emily grow into their careers and gain confidence is what makes it all worthwhile.

“They come in a bit unsure, maybe just testing the waters, and before long they’re producing quality work, developing their own style, and talking about where this career could take them,” he said.

And what is his advice for young people considering starting their trade journey through a school-based apprenticeship?

“At the end of the day, you only get out what you put in. But if you show up, work hard, and keep learning, this trade will open doors you never expected.”

“As employers, that’s all we ask for - someone willing to be on time, learn, listen, get hands-on and give their best,” Brad concluded.