Schedule

Bread, Cakes & Pastries (BCP1) – Wednesday & Thursday 5:00pm-7:00pm

First Class July 7th 2021

Introduction

Participants will be introduced to hygienic practices, use and maintenance of tools, care, in addition to various techniques/methods using flour- based products such as quick breads, yeast breads, sweet dough, cookies, cakes and pastries.  Topics include terminology, tools and equipment, ingredients & their functions, food safety, food cost, converting recipes and event planning and theoretical input.

On completion participants can become self-sustainable, gain marketable skills for employment and become entrepreneurs. 

Motivation    

This course aims to provide students with the knowledge and the fundamentals of baking, including different types of breads, cakes, pastries and basic items made in a bakery.  

It is designed to equip participants with the knowledge and skills needed to develop marketable skills, become employable, and encourage entrepreneurial development.

Objectives 

Participants will be exposed to both theory and practical techniques, different types of materials/resources, use of best practices and equipment used in Bread, Cakes and Pastries. The aim of this course is to provide participants with the basic expertise and techniques required to become a baker either professionally or on a personal level. 

At the end of this course, trainees should be able to: 

• Prepare and bake a selected variety of breads, cakes and pastries
• Estimate quantities and cost of items for small catering events
• Appreciate the importance of well-prepared flour based products
• Demonstrate satisfactory skill in the attractive presentation and taste of flour-based products 

Entry Requirements  

Individuals interested in participating must be fifteen (15) years and over and possess:

1. Two (2) valid forms of picture Identification (Identification Card / Passport / Driver’s Permit).
2. Proof of residence (non-nationals)
3. A digital device and internet access for virtual learning.

 Course Structure 

Course Modules

• Module  1:   Introduction to Bread, Cakes and Pastries/ Tools & Equipment/ Health & Safety
• Module  2:  Basic Nutrition Principles/ Food preparation
• Module  3:  Bread Making
• Module 4:
• Module  5: Cake Making 
• Module  6: Cake Decoration
• Module  7:  Small Entrepreneur Development – Financial Management of Small Business
• Module  8:  Final Evaluation/Assessment Assignment/ Desserts and Sweets
• Module  9:  Pastry Making  
• Module 10: Final Evaluation/Assessment – Presentation of Portfolio/Videos

N.B. Each Module consists of two (2) classes/ four (4) hours

 Course Cost

Tuition is free of charge, but trainees are required to provide their own training materials and equipment.

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Assessment Structure  

A model of periodical in-course assessment coupled with a final assessment project is proposed for this course. Trainees will be assessed at different intervals over the training period as this helps reduce anxiety with respect to the finality of testing. This assessment method, therefore, enhances learning since trainees will be able to remediate weaknesses before each module ends.