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.