Course Description
This skills program helps learners gain the knowledge and hands-on skills needed to become an Assistant Baker who works with fermented dough. Learners will learn how to make different types of bread and similar baked goods in a bakery setting. They will also learn how to work safely, follow hygiene rules, and use bakery tools and equipment properly. The program also teaches how to check that the products meet quality and safety standards.
Course Content
- Health and Safety
- Fermented dough products
- Basic biscuits and sponges
- Introduction to basic ingredients
- Production processes
- Toppings
- Food costing and menu planning
- Food Safety
Course Includes:
- Job Readiness
- Computer skills
- Entrepreneurship
- Emotional intelligence
- First Aid certificate
- 1 week wine course.
Accreditation: Accredited by QCTO
On-Site Training
Conducted on-site and off-site
Potential Career Pathways
- Assistant Baker
Learning Path
National Certificate: Bread and Flour Confectionary Baking Level
Tuition Fees
KEY INFORMATION | |
Intake Periods | January and June |
Tuition Fee | R12 000 |
Duration | 3 months |
Application Fee | R600 (payable upfront) |
Registration Fee | R 1 500 (Payable Upfront ) |
Starter Kit Fee | R1 000 (payable upfront) |
| PAYMENT OPTIONS | |
| OPTION 1 | Full settlement (5% discount on tuition fee) = R 11 400.00 |
| OPTION 2 | R 8 000 Deposit (non-refundable) |
NB. PAYMENT METHODS: REGISTRATION FEE, DEPOSIT AND STARTER KIT FEE NEEDS TO BE PAID BEFORE COMMENCING WITH CLASSES.