The optimal Certificate Course which spans through a duration of 6
months, covering not only basics but also some mid-level units.
Each individual unit is refined to match the requirement of anyone
seeking a professional training course in the baking division. Each
unit is carefully adjusted to meet the minimum requirements.
- Surface level knowledge of the Hospitality Industry, including
hotels, their types, their various departments and basics the
basic operating procedures.
- Management of operations, services and safety in a professional
Fundamentals of basic accounting and how to utilize them in the
food industry (costing, culinary mathematics etc).
Practical culinary basics such as Knife Handling, Cutting,
Seasoning, Plating, Garnishing etc.
Learning the basics of baking and the ingredients and equipment
Following these units are a series of practical units which will
include all base-level baking and a significant amount of
It consists of an outline similar to that of SBP-03 with the
exception of some of the mid-level units. This program covers
practical units including biscuits, cookies, cakes, dough
- Total Qualification Hours → 430
- Hours → 300
- Credit Value → 30
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Introducing the fundamentals of a professional bakery, including Kitchen types, procedures and hierarchy. Exploring the primary concepts of baking sciences, important segments, essential tools, equipment, machinery used within in professional environments. Understanding unit conversions, basic ingredients, common terminologies, the importance of temperature and methodologies partaining to baking.
Studying and Understanding the parameters of basic food safety practices and range of food safety skills directly associated with the catering and hospitality industry.
Students will learn about the fundamentals of accounting and how they are utilized in the hospitality segment. Particular knowledge relating to front office audits, food & beverages financial cycles, property & equipment accounting and all other important aspects of financial managment and accounting.
Acquire the information and skill required to prepare, cook and present pies and tarts. Learn about the commodities, quality, dish specifications, enhancing aesthetic skills to produce, present and process delicious range of flavors, textures and styles of pies and tarts.
Learn to procedures involved in the preparation of dough products. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning about the commodities quality, dish specifications, enhancing aesthetic skills to produce, present and process delicious range of flavors, textures and styles of dough products.
Learning to make different sorts of pastries; savory and sweet. This unit places emphasis on both theoretics as well practical learning. You will learn the importance of commodities, dish specifications and the honing of aesthetic skills to process, produce and present a wide range of complex flavors, textures and styles of pastry products with similar ingredients.
Develop the skills and knowledge in preparing, cooking and finishing products made from sponges as a base. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning about the different categories of sponges, the ingredients that effect their texture and the use and importance of each category.
Learn how to make different kinds of cookie dough and their uses in various situations in different environments. You will learn about the effects of different measurements of ingredients on a recipe and how the dough can be utilized in very specific use cases, alongside the fundamentals of cookie making.
Develop the skills and knowledge in preparing, cooking and finishing hot, cold desserts and puddings. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning will include technical knowledge of the factors that effect the formation of puddings and how various hot/cold items can be consumed in different environments.
Pupils will learn how to utilize their acquired skill in baking in pastry preparation to create savoury dishes to be presented in different conditions.