The aim of this programme is to develop Artisan bread making skills.
Course will run over 3 days, 1 day a week
Learners will be able to produce and cook a range of dough and flour products including assorted breads.
Select weigh and measure bakery ingredients
Prepare & Mix dough
Understand how to select, weigh and measure
Hand divide, Mould and shape fermented dough
Retard and prove dough products
Tin, tray up dough products
Bakery processing operative, Bakery packaging and distribution operator, Bakery service/sales operative, Bakery quality assurance operative
Upon successful completion of this course, the learner will receive a certificate of achievement in the successful modules awarded by KWETB.