TAFE NSW Ultimo Retail Baking teachers are delivering onsite bakery training to refugees and asylum seekers in collaboration with the Bread & Butter Project.

The Bread & Butter Project is a social enterprise artisan bakery delivering handmade bread to the food lovers of Sydney. Established in 2011 by Bourke Street Bakery founders David McGuinness and Paul Allam, the organisation provides employment pathways to the baking industry for refugees and asylum seekers. All profit generated by the business goes towards training and employment opportunities for participants.

The partnership between TAFE NSW and The Bread & Butter Project sees TAFE NSW Ultimo retail baking teachers deliver on-the-job training and education support to participants. At the end of the 12-month paid traineeship, participants are equipped with industry experience and a Certificate III in Food Processing qualification from TAFE NSW.

TAFE teacher Laurie Donnelly says the partnership gives teachers the opportunity to provide training to the less fortunate.

TAFE teacher Laurie Donnelly says the partnership gives teachers the opportunity to provide training to the less fortunate.

“We guide students through the theory of bread making and operations behind running a bakery. We also cover a range of recipes and deliver workshops on workplace health and safety.”

Rob Schonberger, General Manager, Bread & Butter Project, says on-the-job training delivered by TAFE NSW enables the students to be job-ready, and armed with practical experience to enter the workforce.

“Our students come from all walks of life and enter the project with their own story of what the refugee experience embodies. Every student that participates in the project gains employment, which is our fundamental core mission.

“TAFE NSW teachers are the training experts who support the industry and community whilst helping The Bread & Butter project continue to expand.

“Our project is a powerful stepping-stone for refugees. The TAFE NSW training not only covers the baking essentials, but also equips students to understand business operations and processes behind running a bakery—a fundamental skillset that sets them up for success,” he says.