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Expression of Interest: 4-Day Bakery & Butchery Taster Program
Posted on July 01, 2025
Students have the opportunity to participate in a 4-Day Bakery and Butchery Taster Program.
A hands-on, non-accredited training experience designed to introduce students to two in demand trades within the food processing industry.
This immersive program is suited for Year 10鈥�12 students who are interested in exploring a career in baking or butchery, and would benefit from engaging in a skills-based learning in a supportive environment.
On successful completion of the program, students will be aligned with local bakeries and butchers for structured work experience placements, providing a direct pathway into potential school-based or full-time apprenticeships.
This is a fantastic opportunity for students to see these industries, while also helping them to make informed decisions about their future training and employment options.
Program Overview:
Duration: 4 days total (2 days bakery, 2 days butchery)
Delivery Location: Regency TAFE
Date: Monday 25th - Thursday 29thAugust (Week 6 Term 3)
Cost: Free for participating students
Accreditation: Non-accredited skills taster (No SACE Credits)
Supervision: Provided by TAFE SA trainers
Program Overview:
Bakery Day 1
- Hygiene/ food safety
- Finger buns, fudge iced
- Hamburger rolls (keep for butchery)
- Cheese and bacon rolls
- 陆 rough puff pastry and folds
Bakery Day 2
- Sweet pastry
- Apple pies medium and small
- Macaroon tarts
- Puff pastry
- Savoury pinwheels
- Palmiers
- Sausage rolls
- Cheese twists
- Apple turnovers
Butchery Day 3
- Introduction and overview ( OHS )
- Prepare trim
- Assemble and operate machinery ( Mincer, filler, wrapper)
- Formulate and prepare product for manufacturing
- Manufacture minced meat products( Hamburgers, Rissoles, Steakettes, Chevapchichi)
- Store and wrap product ( package)
- Clean work area and equipment
Butchery Day 4
- Prepare trim
- Assemble and operate machinery ( Mincer, filler, wrapper)
- Formulate and prepare product for manufacturing
- Manufacture minced meat products and sausage manufacture ( crumbed sausage, fill, link and tie sausage)
- Hang and store sausage ( package)
This is a fantastic opportunity for students to explore these trades, gain practical skills, and make informed decisions about future training and employment. If you are interested in this opportunity, please complete an expression of interest here by Friday Week 3 Term 3 August 8th.
Places are limited, and priority will be given to students who demonstrate genuine interest in trade pathways.
For more information or any questions, please contact:
Jess Vallelonga
Student Pathways Senior Leader
Jess.vallelonga168@schools.sa.edu.au