A beginner-friendly certificate course for aspiring bakers, home bakers going commercial and kitchen staff moving into the pastry section. You learn bakery hygiene and safety, equipment, how flours, fats, sugars, eggs and raising agents work, and baker's percentages and scaling, then work step by step through yeast breads, enriched doughs, cakes, short, puff, choux and filo pastries, biscuits, icing and cake decorating, and desserts and creams, finishing with costing, pricing, packaging, shelf life and starting a small bakery in Kenya. The course covers the theory and classroom knowledge; practical baking skills need supervised practical sessions, and national examinations (KNEC) or trade tests (NITA) are registered and taken separately.
9h13 lessonsVerifiable certificate
$220.00
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