Bakery & Confectionary Course deals with the preparation of sweet baked goods, especially those that are served for the dessert course. Bakers’ confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookies.
Objectives of the course:
To educate students in the art of Baking and. Pastry Arts. Students will learn the basics of mixing, shaping, and baking several baked goods including quick slices of bread, cakes, pastry doughs, candies, and confections
Course Key Information:
Duration: 4 months
Faculty/School: Vocational Studies School
Qualification Attained: Vocational Certificate in Bakery & Confectionary
Code of the Course: VSS132
Fees: $ 450
Start Date: November 2022
The modules listed below are those currently intended for delivery in the current academic intake of this course. These may be subject to change in future years as the University regularly revises.
- Fundamentals of Food Production: 3 Credits
- Fundamentals of Food & Beverage Service: 3 Credits
- Communication Skills: 3 Credits
- F&B controls: 3 Credits
- Human Values and Professional Ethics: 3 Credits
- Fundamentals of Bakery: 3 Credits
- Fundamentals of Confectionery: 3 Credits
- Hygiene and Sanitation: 3 Credits
To be eligible for admission, you must have English Language (Level B+). A certificate in management, administration, commerce, or any related field is preferred.
Supply chain management
If you would like to enroll in the program, please send an email to Dr. David Baier, Dean of Vocational Studies School, email@example.com