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

Learners 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 

Induction 

Process and shape laminated pastry 

Product laminated pastry

Oven bake pastry 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.