The Craft Certificate in Baking Technology is a four-semester program designed to equip students with essential skills and knowledge in the art and science of baking. This program prepares learners to work in bakeries, pastry shops, and food production industries by providing practical training in baking techniques, product preparation, and food safety standards.
The curriculum covers key topics such as baking principles, dough preparation, cake making, pastry techniques, food hygiene, ingredient science, and baking equipment handling. Students will gain hands-on experience in the preparation of a wide range of baked goods, from bread and cakes to pastries and specialty items. The program emphasizes both the creative and technical aspects of baking.
A three-month industrial attachment provides learners with the opportunity to apply their skills in a professional setting, gaining practical exposure to bakery operations and production processes. The department also encourages professional growth through its Baking Club, where students can participate in workshops, demonstrations, and industry networking.