Apprentices – taking part in the Young Bread Baker of the Year Competition – are tested on their practical baking skills as well as completing a written exam, and a researched presentation. The judges’ panel is made up of people from within the New Zealand baking industry.
Candidates participating in the two day competition will be expected to demonstrate an ability to:
- professionally introduce themselves to the judges,
- deliver a high quality, well researched 10 to 12 minute presentation on a topic supplied a minimum of 4 weeks prior to the competition commencing,
- produce a range of products including lidded breads, hand moulded breads and small goods in a test bakery environment,
- calculate bakery percentages and product costings
As well as show an excellent knowledge of baking theory with particular focus on bread baking and general bakery science
Along with gaining the title of Young Bread Baker of the Year, the winner will be presented with a research grant up to the value of $10,000 for research such as overseas travel to attend training courses or conferences. Through these experiences they can expand their understanding of new technology, ingredients, process or trends in products.
The winner may also be asked to represent New Zealand at the LA Judge Award competition.