Joanne Turns Aviation Disappointment into Baking Delight

From flying through the clouds in the sky to baking cakes just as fluffy, Joanne Barlow from Dromara has turned pilot programme disappointments into baking and patisserie aspirations.

Joanne (26) is currently enrolled on the Level 3 Patisserie and Confectionery course and completed the Level 2 Professional Bakery last year.

Always interested in aviation, Joanne was a budding pilot from a young age, and at 13 she started to take flying lessons.  By 16 she was flying solo and at 20 she achieved her National Private Pilot’s license. After years of hard work Joanne was accepted into the EasyJet Pilot Programme, however the opportunity was unfortunately taken away due to Covid 19.

Joanne said, “The training began just at the start of March 2020, and things unexpectedly changed for everyone. In April of that year, my contract was terminated with EasyJet due to the impact the pandemic had on the aviation industry. I was left with no job, no training and no real direction of where to go, I just knew I needed to do something, so I came up with a plan b."

“Baking has been a hobby of mine for a few years now. After doing some research on different courses I found the Level 2 Professional Bakery course available at SERC’s Lisburn Campus. After looking at the Hospitality and Catering Facebook page, I could see the quality of work that was produced by the College and the work that the lecturers put into the course.”

Speaking about her time at SERC Joanne said “The Level 2 course last year was a brilliant introduction into the bakery trade. It gives you the fundamental skills which you can then use to build upon and get creative. There is definitely a great atmosphere in the building, and I’m looking forward to getting involved with some of the activities available on campus.”

Joanne has set up her own business with the knowledge and skills she has gained at the College. “I am currently enrolled on the Level 3 Patisserie and Confectionery course, one of my favourite elements of the course has been sugar-craft, I have started selling pieces on a Facebook page that I set up during the summer. After the course finishes, I would like to keep the sugar-craft business growing and possibly start full time employment in a bakery until the opportunity of becoming a pilot arises again.”

Joanne concluded by saying, “Although joining SERC was never in my original plan, it was a great lifeline for me during the pandemic. The College has been more than supportive, and my tutor Ruth has been a great help preparing me for the finals of WorldSkillsUK which takes place in Glasgow this November.

“For anybody who has been thinking of enrolling for this course, I would tell them it is challenging but very rewarding. If you have a passion for baking then you should definitely apply, it will give you the skills and confidence you require, whether you want to start your own business or work as a baker or pastry chef, maybe the pandemic or other circumstances has changed your career path, it is definitely worth looking into the courses available at SERC.”

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