Blog

Congratulations Imogen Fearon

In May 2024, Imogen Fearon (Former BITA Apprentice Class of 2024) competed in the 2024...

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Mastering the Art of Choux Pastry: A Historical Dive into its Origins, Recipe, and Method.

Choux Pastry – a delicious delicate pastry believed to have originated during the 16th century...

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Baking Dreams into Reality: Sharing the Joys of a Baking Career

We are concious of the current shortage of qualified and unqualified bakers in the Australian...

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Streamlining BITA Apprentice Processes: Identifying an Adobe Acrobat Sign email and how to sign it?

To make BITA apprentice processes easier the BITA Administration team are utilising digital electronic signature...

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The Unique Student Identifier (USI) – Your personal training record

BITA requests that you supply your USI number upon enrolment to access any previous accredited...

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All the important things you need to know about starting your school-based apprenticeship

A school-based apprenticeship allows high school students to earn a wage, continue their high school...

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Ube Bun Recipe – Experimenting with Flavour Profiles

Recently a group of apprentices formulated a new Ube bun recipe while attending a Sweet...

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Celebrating the up-and-coming Bakers and Pastrycooks of 2023

The Queensland baking industry got together at Victoria Park Function Rooms on 1 November 2023...

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