The aim of this programme is to develop Artisan baking skills to include fermented and laminated morning pastries.
Course will run over 3 days, 1 day a week
Learners will be able to produce and cook a range of laminated pastry products including croissants and pain au chocolate
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
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.