Programme Details


  • Course Description
    Baking and confectionary entails mixing ingredients according to recipes to make bread, cake, pastries, sausage and other baked goods.

    Learning Objectives
    Upon completion of the course, learners should be able to:
    Understand the different ingredients used in bakery
    Explain the different working temperatures for bakery products
    Define the bread faults and remedies of bakery products
    Draw and explain the layout of a bakery
    Write recipes of different breads, pastries and gateaux
    Draw the organization chart and kitchen hierarchy of bakery department

    Learning Outcomes
    Correct knowledge of ingredients
    Proper knowledge of pricing
    Sensibility to not waste anything
    Understand quality control

    Job Opportunities
    Cake decorator
    Cake artist
    Pastry chef
    Food technologist
    Retail and specialist bakers

Entry Requirements

The following candidates are eligible to apply:

  • a.        Holders of WASCE/SSCE/GCE/NECO (O’ Level)/NABTEB or its equivalent with Credit passes in English Language and any two relevant subjects
  • b.        Mature Candidates with related experience