Wu-hoo!

 to a career in baking

Olivia Cruse

Food Coordinator

Alumni and former School Captain, Ryan Wu, returned to BSC this term to share his skills and experience with our Year 11 2025 Head Start Food Studies class.

As reported in Issue 6 of the Brunswick Star,  Ryan has had a very busy year - it is a  wonder he could fit us in! Along with his apprenticeship studies at William Angliss and working part-time, Ryan was awarded the 2024 Apprentice Baker of the Year at this year's Bake Skills 2024 Bakers Championship. 

Ryan addressed our Headstart students over two sessions; he explained the pathway he took toward becoming an apprentice, as well as provided insight into what the job of an apprentice baker actually entails - and the skills it demands. Ryan also explained key components of his work - for example, how to formulate or 'scale-up' recipes - along with the importance of workplace planning, and the use of different appliances and equipment as part of baking processes.

Returning for the second session, Ryan led the  students in a practical class on the production of puff pastry, using the scotch method.  Ryan guided students through the technical aspects of the process -  a new to experience for our students - and then they went on to produce delicious peach and apple turnovers.

On behalf of BSC and the Headstart students, we extend our sincere thanks to Ryan for his generosity in sharing his time and experience with us.  Our Food studies students really appreciated the opportunity to take a glimpse inside the baking industry, to ply Ryan with questions and to learn from his journey.

Isla Maclatchy

Year 10

It was really fun and I learned about the scotch method of laminating pastry which I hadn't seen before. 

Elena Fros -Salvatore

Year 10

I really enjoyed this session - I loved learning to make puff pastry and can't wait to make it at home. This was a really interesting and important life skill we learned. I would love to have more people like this visit in in the future and teach us new things that aren't always on the curriculum.

George Murnane

Year 10

I enjoyed this lesson and found it both interesting and constructive to learn about the techniques shown. I believe that Ryan was very good at explaining, providing help, and [demonstrating] these techniques.

Sidrah Obeid

Year 10

The session was very good, Ryan is really amazing at what he does, he has really special techniques.

James Barwick

Year 10

Ryan's class was good because I learned better ways to make pastry (with a flaky texture) and I learned about topics such as the ovens and ingredients used in bakeries in the theory lessons.

The Bakers’ Association is keen to encourage students toward transition into the baking industry. 

 

The number of students entering this field have dwindled in recent years, and is currently experiencing a skills shortage. As a result there is a lot of opportunity for those who choose to pursue a career in baking. 

 

Beginning as a baker, This field offers an amazing array career pathways - from small business, specialty baking, fine dining, catering, food stylist to name but a few, and committed apprentices are very highly valued.  

To find out more,   visit https://bakingcareer.com.au/.