ECGC held a Bakers’ Seminar in Antigua from 13-15 April, 2016 at the Antigua and Barbuda Hotel Training Institute (ABHTI) at Dutchman’s Bay. The training included morning theoretical sessions at the ABHTI and afternoon practical sessions at Vance Jackson’s bakery (VJ’s). ECGC collaborated with distributers Inter Island Sales and Supply (IISS) and Bargain Center to accomplish the Seminar. The purpose of the seminar was to train bakers and caterers in the rudiments of baking and introduce new and palatably exciting finished products to the market.
Mr. Ali Medjahed of Sweetie Pie Bakery – Mustique, was engaged for the week from 11-15 April, to conduct training for bakers in Antigua. ECGC’s Quality Assurance Officer, Ms. Lanel Black assisted Mr. Medjahed and presented on various topics. A comprehensive booklet was developed by the facilitators for the seminar. It itemized objectives as follows:
Workshop Objectives
Apply correct measurement techniques in measuring their day to day ingredients for baking.
- Perform calculations to determine baker’s percentage and apply this to their daily operations.
- Name and identify functions of ingredients in a dough and cake system.
- Demonstrate bread, cake and pastry making skills, integrating knowledge of dough ingredients.
- Utilize ingredients substitution in basic recipes.
- Apply knowledge of ingredients to create a bread recipe using ECGC’s CariGold Specialty flour.
- Share results and observations.
- Generalize to connect with everyday baking experiences.
Twenty-two participants attended the seminar and expressed that they gained knowledge that will be applied to their businesses. When asked as to whether the quality and content of the seminar met their needs, all (100%) of the participants expressed total satisfaction. The bakers communicated that the most outstanding topics were:
- The Bakers’ Percentage
- Pastry Making
- The Storage of Dough
- Consistency in Measurements
East Caribbean Flour Mills continues to demonstrate its corporate responsibility in all the markets, through training and capacity building in the baking and catering sector. The company’s thrust is that of encouraging local businesses to expand their product range and practise techniques that will improve efficiency and realize growth.
