AIMS
The aim of this programme is to develop Artisan bread making skills.
DURATION
Course will run over 3 days, 1 day a week
OBJECTIVE
Learners will be able to produce and cook a range of dough and flour products including assorted breads.
COURSE MODULES
Select weigh and measure bakery ingredients
Induction
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
PROGESSION
Bakery processing operative, Bakery packaging and distribution operator, Bakery service/sales operative, Bakery quality assurance operative
CERTIFICATION
Upon successful completion of this course, the learner will receive a certificate of achievement in the successful modules awarded by KWETB.