School-Based Apprenticeship sees Emily’s baking career rise

“My mum worked at Bake Boss in Underwood for a decade and ran a cake business on the side,” Emily explained.

“I used to help her out, and that’s where I started picking things up and got me interested in baking.”

“Later, when I struggled a bit in high school, a teacher suggested I try a TAFE Queensland course, and that’s when I found out about baking, and everything just clicked.”

Enrolling into the Certificate II in Baking (FBP20221) through TAFE at School, Emily gained the practical skills needed to work as a baker assistant, or to pursue an apprenticeship.

“Studying at TAFE Queensland’s Loganlea campus showed me what it’s like to work in the industry while giving me the chance to take my passion seriously,” Emily explained.

The supportive learning environment, classmates and teachers proved to be the perfect recipe for Emily to secure an apprenticeship.

"TAFE Queensland's state-of-the-art facilities and equipment meant we weren’t just learning theory - we were baking, trying different techniques, and getting feedback from teachers who’d worked in bakeries. That’s when I realised, I wanted to do this long-term.”

Wanting to go to the next level, Emily continued building on her skills through a School-Based Apprenticeship, which sees her studying at Rochedale State High School while working towards her Certificate III in Cake and Pastry (FBP30321) one day each week at Mt Cotton Sourdough Bakers.

The School-Based Apprentice program allows her to earn while she learns, build valuable industry connections, and develop practical skills alongside experienced professionals.

Her weekly work involves restocking display cases, decorating doughnuts, baking fresh batches, cutting slabs, and sending goods to the Southside outlet.

“What I love about being here is that every day is different. One day I might be making bread, the next I’m decorating cakes or trying out new fillings for pastries,” she said.

“I enjoy the creativity and seeing customers’ reactions when they pick something I’ve helped make - it’s so satisfying.”

The balance between school, TAFE, and work hasn’t been too overwhelming, thanks to her earned credits.

“I come here each Friday and don’t miss my core subjects. It means I can finish school while already getting industry experience. It’s the best of both worlds.”

Her employer, Brad Clapham, owner of Mt Cotton Sourdough Bakers, says apprentices like Emily benefit from their quality TAFE Queensland training.

“When an apprentice comes to us from TAFE Queensland, we expect them to hit the ground running - because the training is solid,” said Brad.

“What I value most is seeing young people who already understand the basics of baking science and workflows, so we can focus on building them up, not starting from scratch.”

Looking ahead, Emily is excited about her future.

“After school, I’d love to work full-time at the bakery, but I’m also interested in studying animal science or agribusiness at university, because I think having different skills could open more opportunities.”

“I’d love to run my own bakery one day, maybe even source my ingredients and grow that into a business.”

Emily's passion, training, and experience show she's well set for success, and she offers straightforward advice to high school students interested in vocational paths.

“Give it a go. Even if people tell you to stick to the academic route, try something hands-on - you never know where it might lead.”

“For me, baking is more than just a job - it’s something I look forward to doing each day,” Emily concluded.