Certificate in Professional baking and Pastry

course

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 Kitchen.
  • 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 revolving it
  • Following these units are a series of practical units which will include all base-level baking and a significant amount of mid-level recipes.
  • 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 products etc.
Comments

Greg Christman

Excellent course!

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Comments

Lora Ekram

Excellent course!

Rimply dummy text of the printinwhen an unknown printer took eype and scramb relofeletog and typesetting industry. Lorem

Comments

Mike Jones

Excellent course!

Rimply dummy text of the printinwhen an unknown printer took eype and scramb relofeletog and typesetting industry. Lorem

Comments

Greg Christman

Excellent course!

Rimply dummy text of the printinwhen an unknown printer took eype and scramb relofeletog and typesetting industry. Lorem

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