The MIA Motorsport Technical School at Donington will give 40 students the chance to join these two, employer-supported programmes, studying for 160 hours over 12 weekends. Hands-on, pit garage practical and classroom courses will be led by successful, current race car and race bike mechanics, who will share their successful experience to help upcoming young talent.
Dick Bennetts, Team Principal of West Surrey Racing, commented: "This is a great initiative for students wishing to get into motorsport at a professional level, be it cars or bikes. We often find young people with the right passion, but not the experience, who need good training in the various motorsport disciplines. The MIA have created a rare opportunity; just what's needed in the UK racing business."
Ron Haslam, owner of the Honda Ron Haslam Race School, said: "We're really pleased to endorse and support the MIA's School for race bike mechanics at Donington through the coming winter months. Bike racing needs more well-trained mechanics to ensure competitive and safe racing for riders in all categories."
Christopher Tate, Managing Director of Donington Park, commented: "We are delighted that the MIA has chosen Donington Park to host this ground-breaking course. We know that - to keep ahead - we have to keep on innovating, as we have here these past five years. We always try to encourage new blood into our sport, in this case as race mechanics. We will be working hard with our MIA partners to ensure that successful students go on to enjoy profitable, exciting careers in motorsport."
Chris Aylett, Chief Executive Officer, Motorsport Industry Association, commented: "We are delighted to have created, with our friends at MTS Monza, these unique training courses to help young people. We want to give students the best possible start to their careers in motorsport and provide better-trained mechanics for UK race teams."
To book on a course, or for more information, please visit the MIA website at www.the-mia.com/MIA-Motorsport-Technical-School-Donington-963.
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