TAFE’s shortcut courses get a rise from bakers

NSW is offering TAFE courses that give students the same qualifications as a four-year apprenticeships in just 18 weeks.

Sydney baker Rob Wall at his bakery in Hunters Hill: ‘It’s hurting the industry. We’ve been put in a position that is virtually illegal’. Picture: John Feder

The peak body representing Australian bakers is fuming after it discovered, by accident, that the NSW government is offering TAFE courses that give students the same qualifications as its four-year apprenticeships in as little as 18 weeks.

The Baking Association of Australia, which manages thousands of the nation’s bakers, said while there was a critical shortage of apprentice bakers, its members had been asked to pay those with virtually no experience — people who had completed the TAFE course — the same wage as someone with years of experience in the industry.

“People are screaming for ­apprentices, from independents to Coles and Woolies,” BAA president Tony Smith said.

“They want to keep the trade going, but when you’ve got this stuff being done it’s like having mud thrown in your face.

“These people are doing a crash course. It’s just a taste and they’re suddenly trade-qualified.”

The courses — three versions of the Certificate III in Retail Baking — require no previous experience in the industry. They had 506 graduates in November, while there were only 768 apprentices in NSW at the same time.

Campbelltown TAFE in Sydney’s southwest runs a Certificate III in Retail Baking course, part-time, over 18 weeks, while courses at other campuses vary between 27 weeks and three years.

Rob Wall of Boronia Bakery in suburban Hunters Hill, northwest of Sydney, who has more than 40 years’ experience in the industry, said the TAFE courses had already had an effect.

“I’ve had a couple of applicants who’ve applied for an apprenticeship (holding) a Certificate III,” he said.

“I can’t employ them. It’s ­illegal. I’ve got to pay them full rate but they’ve got no experience. They’re already classed as a qualified ­pastry chef.”

Mr Wall said although the intention behind the course changes was good, “it’s gotten out of hand”.

“It’s hurting the industry,” he said. “We’ve been put in a position that is virtually illegal.”

In four years of full-time work, an apprentice will complete the Certificate III over 2½ years.

The Australian contacted NSW Deputy Premier John Barilaro, whose advisers have been speaking to industry representatives, but his office said Assistant Minister for Skills Adam Marshall oversaw TAFE.

Mr Marshall’s office forwarded a request for comment on the issue to TAFE NSW.

“TAFE NSW offers both apprentice and non-apprentice pathway options to help address skill shortage in the industry by increasing the number of students who undertake training in the baking industry,” a spokesman for TAFE NSW said.

“Demand for non-apprenticeship pathways is strong, especially amongst small enterprise.”

The spokesman said there were students with different levels of experience in the industry. “TAFE NSW delivers flexible training options to suit the needs of people in any circumstance,” he said.

Baker is one of 65 trades on the national skills needs list published by Australian Apprenticeships, a website run by the federal Department of Education and Training.