This course is designed to provide students with both the technical skills and entrepreneurial knowledge necessary for success in the bakery industry, emphasizing creativity, quality, and effective management throughout their training.
Curriculum Overview:
| Qualification | Subject | Code |
|---|---|---|
| Term 1 | Bakery Entrepreneurship | – Introduction to Bakery Entrepreneurship – Fundamentals of Baking – Baking Techniques and Processes – Sanitation and Food Safety – Business Planning and Strategy |
| Term 2 | Bakery Production Management | – Bakery Operations Management – Pastry and Confectionery Arts – Artisan Bread Making – Nutrition and Dietary Considerations – Quality Control in Bakery Products |
| Term 3 | Bakery Management | – Legal and Regulatory Framework – Marketing Strategies for Bakeries – Financial Management for Bakeries – Human Resource Management – Community Engagement and Local Markets – Capstone Project and Internship |
Assessment Methods
- – Written examinations and quizzes
- – Practical assessments (baking and production techniques)
- – Project work and presentations
- – Evaluation of internship performance
Additional Components
- Guest Lectures: Insights from industry experts on baking trends and innovations.
- Workshops: Practical training sessions focusing on specific baking techniques or business skills.
- Field Visits: Tours of local bakeries and production facilities to observe operations and best practices.
Career Opportunities
- – Sales and Marketing Manager in the Bakery Sector
- – Bakery Entrepreneur
- – Bakery Manager
- – Pastry Chef