TYNESIDE baker, Greggs of Gosforth, has recruited seven school-leavers to its three-year bakery apprenticeship programme, which leads to an NVQ level 2 and 3 in craft baking.
Greggs bakery manager Robert Walby said: "Our training scheme gives the apprentices an excellent grounding into baking and the rest of the business."
Greggs' recruitment policy is to promote from within, something which Robert Walby knows all about as he started as an apprentice himself.
"It seems a long time ago now, but it does help to have been there myself, at least I know how the new starters are feeling."
The apprentices who are now embarking on their training scheme at the company's Gosforth bakery are: Lauren Hay, 16, from Kenton Bar, Paul Chater, 17, from Gateshead, Jamie Sibbald, 16, from New York, North Shields, Kristoffer Malia, 17, from Walkergate, Richard Raine, 16, from Washington, Wearside, Robert Horton, 17, from Fenham and Paul Wilde, 16, from Dinnington Village.
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