Sriboga Flour Mill through its Customer Centre is thoroughly committed to offering programs that provide technical training in applying flour products, as well as production management training and insights into best practices in utilizing flour. Among these initiatives is the Bakepreneurship program - a series of activities catering to students enrolled in institutions of higher education and created to develop greater competence in producing baked goods for patisseries. At its core, the program seeks to provide know-how and raise the skill level of students looking to enter Indonesia’s bakery industry through events such as the following:

• “From Wheat to Flour” Guest Lecture on the topic of a basic introduction to flour, the flour making process, as well as flour classification and application.
• “Basic Bread Making” Guest Lecture on the topic of the bread production process, bread recipe costing and basic calculating analyses in the bread industry.
• Bakepreneurship Seminar discussing in detail the bakery industry and product classification. The seminar also provides students with the opportunity to learn more about the past experiences of successful small and medium sized enterprises and gain a better understanding of the mindset needed to thrive in the industry.
• Professional Skill Development & Pastry Display Session for students in their last semester who have already completed their job training assignment in the bakery industry.
• Guest Lecture tailored to vocational school students as well as university students with practical experience in bakery product making. This lecture is offered both on campus as well as at the Sriboga Customer Centre in Semarang and Surabaya.
• Scholarship Program for students deemed to have excelled academically and demonstrated a passion for patisseries while attending one of the schools closely associated with Sriboga Flour Mill.

Having initially been launched for implementation at colleges with whom Sriboga Flour Mill has longstanding ties – namely Sekolah Tinggi Pariwisata Bandung (STPB), Sekolah Tinggi Pariwisata Sahid Surakarta and Sekolah Tinggi Pariwisata Nusa Dua Bali - the Bakepreneurship program in 2014 was expanded to encompass a wider range of schools across Indonesia. The Sriboga Bakepreneurship ‘Goes to Campus’ initiative is now being carried out in vocational schools offering courses in baking for patisseries, including SMKN 1 Sewon Bantul, SMKN 6 Semarang and SMKN 7 Surakarta. Sriboga Flour Mill also works with tourism schools and universities such as the International Hospitality and Tourism Business Study Program at Surabaya’s Ciputra University, and plans to further this type of collaboration in the future via new ties to Trisakti Tourism School Jakarta.