AIMS

The aim of this programme is to develop artisan baking skills to include fermented and laminated morning pastries

 
 

DURATION

Course will run over 3 days, 1 day a week  

OBJECTIVE

Participants will be able to produce and cook a range of laminated pastry products including croissants and pain au chocolate

 

COURSE MODULES

  • Select weigh and measure bakery ingredients 
  • Understand how to select, weigh and measure
  • Process and shape laminated pastry
  • Product laminated pastry
  • Oven bake pastry products

 

PROGESSION

Participants may wish to continue their studies with KWETB in a complementary area:

Classroom based:

 

CERTIFICATION

KWETB Certificate of Completion