SAMB Training (Scottish Association of Master

SAMB Training (Scottish Association of Master Bakers) Report following a monitoring visit to a ‘requires improvement’ provider

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Name of lead inspector: Ian Frear, His Majesty’s Inspector

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Type of provider: Independent learning provider

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Address: Bakers House Unit 2 Halbeath Interchange Kingseat Road Halbeath Dunfermline KY11 8RY Monitoring visit: SAMB Training (Scottish Association of Master Bakers), 15 and 16 May 2024

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Context and focus of visit

SAMB Training was inspected in September 2023. At that time, inspectors judged the overall effectiveness of the provision to require improvement.

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Context and focus of visit

The focus of this monitoring visit was to evaluate the progress that leaders and managers have made in resolving the main areas for improvement identified at the previous inspection.

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Reasonable progress

Leaders have been successful in reducing the number of apprentices who do not complete their programme by the planned end date. They have ensured that those who fall behind have been supported to catch up and complete their apprenticeship. There are no longer any apprentices who are on a break in learning, and a higher proportion of apprentices now complete their apprenticeship within the planned timescale.

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Reasonable progress

Leaders have now moved training for those apprentices who need to achieve qualifications in English and mathematics to the start of the apprenticeship rather than leaving it until later in the programme. They recognised that apprentices were more willing to undertake English and mathematics training earlier in the programme and were motivated by achieving qualifications in these subjects. As a result of reorganising this part of the curriculum, a higher proportion of apprentices are completing their apprenticeship successfully.

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Reasonable progress

Trainers have excellent knowledge of the baking industry. They use their experience well to train apprentices in the skills that they need to be proficient bakers. Employers value trainers’ knowledge and expertise. They appreciate the time that trainers take to inform them about the different baking techniques that their apprentices could benefit from.

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Reasonable progress

Leaders have started to develop a much more focused personal development curriculum. They now provide training for staff on teaching topics such as the significance of religious festivals. Trainers can then discuss these topics with apprentices when they prepare products that celebrate, for example, Easter and Monitoring visit: SAMB Training (Scottish Association of Master Bakers), 15 and 16 May 2024 Diwali. However, although trainers are vigilant to the signs of radicalisation and will report any potential concerns, many apprentices still state that they cannot recall the training that they have had on these topics.

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Reasonable progress

Leaders provide apprentices with the opportunity to attend cultural and vocational visits to esteemed bakeries, such as those in France and Switzerland where they have long-standing relationships. Apprentices also attend and compete in national bakery competitions. Many win these events or are placed well in them overall. As a result of participating in such events, apprentices develop confidence in their baking skills and improve their depth of understanding of the wider baking industry.

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Reasonable progress

Trainers provide apprentices with suitable careers advice and guidance towards the end of the apprenticeship. Trainers on the team leading apprenticeship, for example, talk with apprentices and help them to research potential opportunities in higher education. Apprentices know that studying higher education courses will help to develop their professional practice further and are aware of the potential benefits that this may have on their future career opportunities, such as promotion to senior roles at work.

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Reasonable progress

Leaders have productive relationships with employers and work closely with them to understand their training needs. Most apprentices receive an individual learning experience relevant to their work setting. For example, apprentices at a national food manufacturer at a Bridlington site develop the specific knowledge that they need about confectionery and sweet foods while those at the Grimsby site learn about different types of breads and quiches.

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Reasonable progress

Employers benefit from receiving monthly progress updates about their apprentices. These updates indicate whether their apprentices are making the expected progress, if any are falling behind and how well prepared they are for end-point assessment. Employers provide apprentices with the time that they need, including extra time if they fall behind, to focus on their studies. However, they are still not routinely involved in tripartite discussions with apprentices and trainers. This means that employers sometimes miss opportunities to help apprentices deepen their knowledge further or learn more advanced skills. Monitoring visit: SAMB Training (Scottish Association of Master Bakers), 15 and 16 May 2024

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Reasonable progress

Leaders continue to include training for bakery apprentices that is in addition to the requirements of the apprenticeship standard. For example, they teach and assess baking of single loaf products, sponges and more advanced piping and icing techniques beyond what is required to pass the course. This helps apprentices to develop additional, highly valued skills needed in the baking sector.

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Reasonable progress

Trainers adapt teaching to suit apprentices’ and employers’ individual needs. They teach skills that apprentices cannot readily acquire in their business, such as making single bread and puff pastry items. Employers particularly value the training for apprentices on small-scale batch items, as most businesses mainly use large-scale production techniques. This means that apprentices are able to undertake more complex tasks at work, such as baking bespoke birthday cakes or small batches of artisan breads when these are requested by clients.

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Reasonable progress

Trainers provide apprentices with high-quality practical coaching and assessment. In the workplace, apprentices shadow more experienced staff members, go on specialist training courses and visit different sites such as flour mills to learn new techniques. This provides apprentices, particularly those on the level 2 bakery programme which has the highest number of enrolments, with a thorough understanding of their chosen industry. Apprentices receive sufficient time to complete their off-the-job training.

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Reasonable progress

Most apprentices are supported well to understand the requirements of end-point assessment. They understand clearly the range of activities that they will need to carry out, and trainers prepare them well with mock tasks. However, a few team leader apprentices do not know how to improve their grade from pass to distinction. Despite this, most apprentices achieve well and almost all bakery apprentices secure a distinction grade in the practical element of their examinations. Monitoring visit: SAMB Training (Scottish Association of Master Bakers), 15 and 16 May 2024 regulates and inspects to achieve excellence in the care of children and young people, and in education and skills for learners of all ages. It regulates and inspects childcare and children’s social care, and inspects the Children and Family Court Advisory and Support Service (Cafcass), schools, colleges, initial teacher training, further education and skills, adult and community learning, and education

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Reasonable progress

and training in prisons and other secure establishments. It assesses council children’s services, and inspects services for children looked after, safeguarding and child protection.

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Reasonable progress

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Reasonable progress

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T: 0300 123 1231 Textphone: 0161 618 8524 E: enquiries@ofsted.gov.uk W: www.gov.uk/ofsted

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