Baking & Confectionery Technology Module

260 Hrs (you pay kshs 43,500)
Mode of attendance: full time or part time

Module objectives
By the end of this module the trainee should be able to:
i.) Understanding baking and confectionery principles and operations
ii.) Operate and maintain bakery equipment
iii.) Produce different baked and confectionery items to required catering standards
iv.) Apply hygiene in production and storage of baked and confectionery items
v.) Appreciate baking and confectionery as a means of earning a living.
• Tools and equipment
• Ingredients
• Methods
• Process
• Factors to consider about quality
• Faults causes and remedies
• Other products
• Hygiene
• Legal requirements
• Business opportunities
• Methods of storage
Cake making
i) Queen cakes
ii) Marble cake
iii) Swiss roll
iv) Black forest
v) Madeira cake
vi) Wedding cake

a) sugar butter method
b) flour butter method
c) mechanical aeration
d) chemical aeration
e) combinations of methods

Cake decoration
i) Birthday decoration
ii) Basket weaving cake
iii) Cartoon character
iv) Anniversary decoration
v) Wedding cake decoration
vi) Football decoration

a) Principles of cake decoration
b) Decorating media
c) Icing and piping
d) Coating the wedding and birthday cakes
e) Styles in cake decoration
f) Wrapping and packing

Puff pastry
i.) Meat pies
ii.) Chicken pies
iii.) Shepherd’s pie
iv.) Apple Pie
v.) Sausage rolls
vi.) Samosa

a) Basic formula
b) Principles of manufacture
c) French method
d) English method
e) Diagnosis of faults
f) Cooling
g) Wrapping

Bread making
i.) Plain bread
ii.) Sweet bread
iii.) Currant bread
iv.) Brown bread
v.) Honey bread
vi.) Doughnuts

a) Straight dough method
b) Fermented and dough method
c) Proofing
d) Baking temperatures
e) Reasons for ferment
f) Cooling
g) Wrapping

Confectionery products
i.) Cookies
ii.) Biscuits
iii.) Sweets
iv.) Toffee
v.) Asian sweets
vi.) Chocolate

a) Rubbing –in
b) Crumbing
c) Creaming
d) Sugar boiling
e) Flavoring and colouring
f) Cooling
g) Wrapping