June 27, 2022
Sue Brocherie is proof that age is no barrier to moving up the bakery career ladder. In her late 40s, deciding to undertake an apprenticeship was āscary, but a no-brainer.ā
Sue has worked at Rangiora Bakery for the past 14 years, starting out making muffins before working her way up to now being the production supervisor of the cake, slice, bread and meat pie areas.
āAs the bakery has evolved, so has my role,ā says Sue. āWhen the opportunity to do an apprenticeship came up it seemed like it was the logical next step ā scary though as I hadnāt done any study for 30 years. But I thought I was baking for a living, so why not become qualified?ā
Sue completed her three year Cake strand qualification in 2021, and is now half way through her 18-month Pastry strand qualification. Sheās a big fan of the āearn and learnā model that comes with being an apprentice.
āEarning while you learn for mature students is definitely the way to go. You canāt beat on the job training. A lot of people ālearn by doingā and this is the perfect way to do that. At first I was daunted at the prospect of papers to complete, but once I started, it didnāt seem too bad after all. You are provided with a lot of learning and reference material. I had people I could ask for help or advice, and the block course tutors were always available if needed. And unlike the olden days ā we now have Google!ā
Sue has always loved baking ā a craft she inherited from her mother. She remembers fondly as a child mixing up bowls of flour, sugar, water and sultanas in her playhouse and her mother baking creations in the kitchen.
āBaking has always been more than just a chore ā I love doing it. At home, 99% of my baking is given away ā itās my happy place. Itās also something I am good at and since doing my apprenticeship, Iām challenging myself with things I would never have tried making previously.ā
Competenz account managers have played a key role in Sueās learning journey, with regular visits throughout the year and āpopping inā to see her while sheās been on a block course.
āAt each visit you receive your progress report and to be āabove the lineā always gives me a secret thrill!ā she laughs. āThe enthusiasm and encouragement from Competenz is above and beyond. Rangiora Bakery has also been incredibly supportive and the progress and success of their apprentices is always appreciated and celebrated. The wealth of knowledge of management and senior staff is soaked up by all of us,ā says Sue.
Rangiora Bakery currently has four female and two male apprentices, and Sue urges all mature people who might be considering a new career to ājust do it.ā
Sueās employer, Rangiora Bakery General Manager Frank Janssen, says the Governmentās Apprenticeship Boost scheme has allowed the business to take on new talent by subsidising the training fees. The 2022 budget announced this scheme has now been extended until the end of December 2023. This additional support will assist employers in both upskilling staff and attracting new apprentices who can earn as they learn on the job.
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