Plans revealed for international bakery academy

Plans have been put forward for a UK-based international academy for bakery and confectionery.

The brainchild of David Mizon and Marion Symonds, Portreath Bakery, Cornwall, the plans outline the academy running short courses for the industry, generating an international student base.

Speaking to British Baker, Mizon said: “It’s something I’ve been working on for a long, long time. It has taken me 20 years to learn what I know, and it cost a great deal. We can create a facility where people come to us to learn that 20 years’ worth of knowledge, and better equip people to head into this industry.”

He added: “We don’t have any college across the UK which is delivering internationally, bringing in international students and bringing in international tutors to deliver.”

Planning to open in 18 months’ time, funding is being sought from industry and private investors, as well as equipment and ingredients suppliers, and local community project funding.

The academy plans to have its own on-site hotel to allow for flexible learning for its block release apprentices and short course delegates.

It also hopes to work with existing learning providers to provide Level 3 industry-focused apprenticeships, leading to employment.

The academy will initially cater for 96 students in the first academic year, with plans to double in year two. Mizon plans to employ six multi-skilled tutors, with additional specialists coming to the college to teach on specific areas.

Facilities will include a bread and fermented foods bakery and theatre, flour and product testing laboratory, cake-decorating and design workshop, chocolate and sugar confectionery workshop, on-site shop and café training, and a library, computer and study suite.

A presentation will be held on 25 February at the Duchy Business Centre, Cornwall, the future home of the academy, to raise awareness of the project.

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