Pastry & Bakery

This Pastry and Bakery Training combines practical demonstrations with hands-on participation, introducing trainees to key baking techniques and skills. All necessary materials are provided.

Objectives
By the end of the course, trainees will be able to:

1. Prepare various types of bread, pastries, cakes, tortes, and flans

2. Make pies, pizzas, puddings, croissants, Danish pastries, and cookies

Held in a well-equipped training kitchen, this beginner-friendly course emphasizes hands-on learning with personal guidance, ensuring each student gains confidence and practical skills.

1. Full Chef’s uniform (White chef’s jacket, White apron, Black trouser, Chef’s hat/ Hair net, Neckerchief, Black Safety Leather Shoes with rubber sole).
2. Torchon (kitchen towel).
3. Chef’s uniform to be purchased from any uniform distributor the school will advise.
4. Payments must be made in FULL or in TWO INSTALLMENTS.

• Food Safety, Hygiene & First Aid

• Cooking Demonstrations

• Nutrition & Food Knowledge

• Bakery Techniques & Administration

• Recipe Costing & Pricing