Matric To Above
2 Year
18 Month Theory/Practical
6 Month Internship
This diploma is designed for those who are ambitious to become professional bakers, who would like to have a career in the hospitality sector, and earn great respect in the culinary world of baking & patisserie arts. It is a comprehensive professional training program that ensures well rounded knowledge of baking & Patisserie and thorough awareness of contemporary trends. The emphasis in this course is on producing high-quality handcrafted as well as commercial industry items. Acquisition of manual skills is stressed. These skills are valuable asset to all students, even to those who eventually move on to more industrialized and automated production such as in large commercial bakeries.
| TERM 1 | |
|---|---|
| NUMBER | COURSE TITLE |
| 1 | Introduction to Culinary Arts, Baking & Patisserie |
| 2 | Food Safety Management with the HACCP System |
| 3 | Computer Fundamentals |
| 4 | Basic English Communication Skills/Personality Development |
| TERM 2 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie–Specialization in Cakes |
| 2 | Food Safety Management with the HACCP System II |
| 3 | Computer Fundamentals |
| 4 | Basic English Communication Skills |
| TERM 3 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie–Specialization in Cakes |
| 2 | Basic English Communications |
| 3 | Bakery Costing |
| 4 | Research Project I Bakery Costing |
| TERM 4 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Cookies and Desserts |
| 2 | Management of Bakery Business |
| 3 | Research Project II Bakery Business |
| TERM 5 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Breads & Rolls |
| 2 | Sales & Marketing |
| 3 | Research Project III Marketing |
| TERM 6 | |
| NUMBER | COURSE TITLE |
| 1 | Professional Baking & Patisserie – Specialization in Gluten-Free/Low Fat Baking |
| 2 | Entrepreneurship for Bakers |
| 3 | Research Project IV Entrepreneurship for Bakers |
The Emphasis in this course is on producing high-quality hand-crafted as well as commercial industry items. Acquisition of manual skills is stressed. These skills are valuable asset to all students, even to those who eventually, move on to more industrialized and automated production such as in large commercial bakeries.