Courses & Programmes

Course Overview

1.Be introduced to the following: commercial baking equipment, quantity baking and specialty
ingredients, breads, laminated dough, quick breads, cakes, creams & mousses, meringue, dessert
buffet, custards, dessert soufflés, dessert sauces, frozen desserts, plated desserts, confections,
candy and sugar work, chocolate desserts and candies, holiday desserts.
2.Prepare the above listed baking and pastry items for various foods production events