Baking & Snack - November 2020 - 20

STEM FOR WORKFORCE

A combination of
classroom learning and
hands-on experience in
a test kitchen teaches
students everything
from global food security
issues to commercially
developing products.
Blue Valley CAPS

Overall, the curriculum in each location follows
CAPS core values that include profession-based learning, professional skills development, self-discovery, exploration and others. However, each program supports
high-skill, top-demand careers through ongoing innovation in curriculum development and programs and
services based on local business and community needs.
For Ms. Mitchell, a graduate of Kansas State University
(KSU) with a bachelor's degree in agricultural economics,
CAPS courses flipped the switch and shed new light on
a career in the industry at an early age. The program led
to an internship with the US Department of Agriculture
Office of the Chief Scientist and participation in the
World Food Prize Foundation's annual competition that
opened her eyes to the global food industry and its potential to do more than just put a meal on the dinner table.

20 Baking & Snack November 2020 / www.bakingbusiness.com

SINCE SLICED
BREAD tackles the

workforce gap issue

During the pandemic, finding qualified
candidates to fill a myriad of skilled
positions remains one of the greatest
challenges in the baking industry.
In the newest season on Since Sliced
Bread, Charlotte Atchley, senior editor,
Baking & Snack, speaks with an array of
bakers and experts about how companies
can solve the interminable problem of hiring
and retaining talent of all skill levels.
" We not only break down what the
problem is exactly, but we also feature
bakeries that have found success in
addressing this issue, whether they changed
where they were looking for workers or
made their business more attractive, "
Ms. Atchley said.
Kicking off the season is a conversation
with Marjorie Hellmer, president, Cypress
Research Associates. Ms. Hellmer discusses
how the baking industry has evolved since
Cypress conducted the 2016 Workforce
Gap Study commissioned by the American
Bakers Association and the American
Society of Baking.
" The quick answer is that there is and
will continue to be a perennial shortage of
quality job candidates within United States
manufacturing and, therefore, commercial
baking, " Ms. Hellmer explained. " It's really
a long-term challenge that won't be solved
by near-term, temporary industry benefits
of high unemployment rates. And, honestly,
high unemployment does not mean there
are suddenly skilled workers available to fill
these manufacturing positions. They really
do require specialized degrees or training. "
Additionally, the season includes Joe
Kenner and Rich Jamesley, Greyston Bakery;
Gordon Smith and Aaron Clanton, Kansas
State University; Kelly Loebick-Frashella,
Main Street Gourmet; Dae Lee, Alvarado
Street Bakery, and Brittny Stephenson Ohr,
Sugar Foods Corp., and a representative for
American Society of Baking.
Since Sliced Bread can be downloaded via
Apple Podcasts, Google Podcasts, Spotify
and other podcast apps. It can also be
accessed on Bakingbusiness.com.

http://www.Bakingbusiness.com http://www.bakingbusiness.com

Baking & Snack - November 2020

Table of Contents for the Digital Edition of Baking & Snack - November 2020