Bakery Studies

JOB OPPORTUNITIES

  • La-Gacier (ice-cream marker)
  • Pastry Chef
  • Bakery Manager
  • Confectioner
  • Hospital Pastry Chef



COURSES ON OFFER

January and May Intakes

NATIONAL CERTIFICATE IN BAKERY STUDIES

Entry Requirements for National Certificate

5 ‘O’ Levels including English and Mathematics 


DURATION: 1 YEAR
Description: A qualifying learner at this level will be a well groomed bread, cake and confectionery chef. This level instills learners on basic bread and Confectionery production, cake making, and icing and decoration skills. It aims to enhance readiness for further study in a bakery studies and related field at the higher level.

SUBJECT

  • Bread Making Practical 
  • Confectionery Practical
  • Decorating Practical
  • Rae Materials
  • Bakery Theory
  • Introduction to Computers
  • Accounting 1
  • Communication
  • Nutrition and Hygiene
  • National and Strategic Studies
  • Entrepreneurship Skills Development




NATIONAL DIPLOMA IN BAKERY STUDIES

Entry Requirements for National Diploma

National Certificate in Bakery Studies


DURATION: 3 YEARS
Description: Students will be taught to effectively solve business related problem, and will be trained extensively in areas such as Bread production, Confectionery and Decoration.

SUBJECT

YEAR 1
  • Principles of Economics
  • Principles of Management
  • Principles of Marketing
  • Accounting 2
  • Research Methods
 
YEAR 2 
Students will be on industrial attachment


YEAR 3   
  • Computer Applications 
  • Bread Making Practical
  • Confectionery Practical
  • Bakery Theory
  • Decoration Practical



SHORT COURSES

  • Bakery Studies
NB: for short courses entry requirement is the ability to read and write.