Apprentices take over command at Ströck – BILD

For the first time, trainees will be running the Ströck branch in the Westfield Donau Center during apprentice week. From March 11th to 15th, 2024, 22 young talents will create an entire branch.

Vienna (OTS/LCG) – The apprenticeship training in the family-run traditional bakery Ströck is versatile, varied, offers good prospects for the future and is in demand. The company takes on 20 new trainees every year and offers them high-quality training for in-demand jobs with prospects. A highlight for the around 50 apprentices in six training professions is the apprentice week, in which the young talents are in charge of a busy branch for a week and take on all functions – from the bakery to presentation and sales to management. They get a foretaste of their future tasks and put what they have learned into practice.

Young talents have demonstrated their skills six times in the past in the Ströck branch on Stephansplatz and gained valuable practical experience in the process. This year, the apprentice week is taking place for the first time in Vienna’s largest shopping center, the Westfield Donau Zentrum, which welcomes over 18 million visitors annually to around 133,000 square meters of retail space – an average of almost 350,000 people per week.

This year, 22 apprentices are working as a team to run the branch independently. Before they take on responsibility themselves, they were prepared for the diverse tasks in workshops. During around 80 days of operation, they were able to get to know the busy Ströck branch and familiarize themselves with it before they take the helm next Monday.

Trust and responsibility increase motivation

“Trust and the independent assumption of responsibility increase the motivation of young talents. During the apprentice week, the apprentices prove themselves in different positions and see how important what they have learned so far is in everyday life. The enthusiastic commitment of the trainees is reflected both in satisfied customers and in the young people’s great appreciation for our product and their career choice. For many graduates, the experience of the apprentice week has a positive impact on their future careers and creates a close bond between our family business and the up-and-coming talent.”sums up the managing director Irene Ströck together.

“You have to experience a product to appreciate it. This applies to thousands of customers in our almost 80 Ströck branches as well as to the young talents. During the apprentice week they learn all sides of the art of baking and develop their own product.”says Katharina PichlerHead of Human Resources at Ströck.

To eat: specially developed snacks during the apprentice week exclusively in the Ströck branch in the Westfield Donau Zentrum

This time the apprentices created two of their own products. It’s not just about the art of baking itself. During product development, the young talents also gain knowledge about procurement, calculation, presentation and packaging.

This year’s “Apprentice Snack Pizza” is an artfully hand-curved puff pastry pocket that is topped with spicy tomato sauce, dried herbs, salami and cheese. The vegetarian alternative is topped with cream cheese, sweet paprika relish, dried herbs and fresh arugula. Both variations are available exclusively during apprentice week, from March 11th to 15th, 2024, in the Ströck branch in the Westfield Donau Zentrum.

Further information on stroeck.at

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