Program Overview

Programme Learning Outcomes

This course is intended to offer basic theoretical knowledge in pastry production. Learners will acquire knowledge of the various sections within pastry such as the bakery, the confectionery, and the Glacier. They will also be taught how to identify specific equipment and ingredients for various standard recipes.

This course is intended to offer practical competencies in Pastry and Baking production through theoretical lectures and practical demonstrations. The learners will acquire the necessary skills and techniques required to prepare and present breads and desserts. Furthermore, the learner will be able to produce a range of desserts using baking and steaming methods of cookery.

The first session of this course will be an introduction to kitchen skills, where the individual will learn the basics of kitchen skills. This will be most beneficial for beginners and persons who have never worked in an industrial setting.