Jason McDonald, Mitch Ballard and Jarrod Clifford are the latest trio to have had on-the-job training as part of their studies at Canberra Institute of Technology (CIT).

Mr McDonald, who secured CIT’s Bakers Delight/Michael Blucher award in 2017, is now qualified while Mr Ballard and Mr Clifford is awaiting finalisation of their paperwork in the next 4–8 weeks.

“I love the job – I wouldn’t do it if I didn’t,” Mr Ballard, 32, said.

He was born and bred in Yass and has been in the industry for about 12 years, having started at Woolworths before given an apprenticeship opportunity at Tank’s.

“I love the early hours, I couldn’t go back to working nine to five,” he said.

Asked about advice for others who may be interested in the industry, Mr Ballard said “if you don’t mind getting up early, it’s good”.

“There’s a great team environment here, too, which makes the days go faster,” he said.

Owner Tony Hawker said training at his site has been a major facet since starting Tank’s nearly 17 years ago.

”I did my apprenticeship locally as well, so now I’m just repaying the favour,” he said.

Mr Hawker has praised the latest three on their efforts.

“It’s great that these blokes have had on-the-job training as well along with their instructor, who comes out from Canberra to help,” he said.

As for Jarrod Clifford, 23, he is also qualified as a butcher.

Mr Clifford grew up in Sydney and came to Yass at 12 years of age.

“It’s a good bunch of blokes to work with – we’re all close,” he said.

He agreed with Mr Ballard about the early hours, saying if one can get past it, then the enjoyment will come.

So far, seven trainees have completed their training at Tanks during its 17 years of operation.

“Someone did it for me, so I do it back for others. It’s about looking after the industry,” Mr Hawker said.

He said his efforts aimed to help grow the industry.

“The industry’s dying because not enough kids are getting trained. It’s not a glamour industry, particularly the early hours,” he said.

Tanks Bakery produces bread, pies and cakes in which Mr Hawker described as “a country-style production”.