Australia faces significant challenges in securing a skilled workforce. A challenge particularly evident in the hospitality and food trades. This study investigates the workplace training curriculum of food trades apprentices in the state of Victoria. Utilising case studies and semi-structured interviews, the research evaluates the calibre of instruction provided to bakery apprentices in both workplace settings and vocational institutions. The analysis, grounded in Fuller and Unwin’s expansive/restrictive continuum (2003), yields two principal conclusions. First, the study reveals a conflict between operational productivity and on-the-job learning. Employers frequently prioritize business interests over apprentice development, potentially leading to disillusionment and attrition among trainees. Second, the findings demonstrate that a well-crafted training curriculum fosters a sense of vocational identity and belonging, enhancing apprentices’ commitment to their chosen field. This research offers valuable insights into how stakeholders can collaborate to improve apprenticeship completion rates and cultivate a stronger sense of vocation within workplace learners. © 2025 Informa UK Limited, trading as Taylor & Francis Group.
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