This course typically covers fundamental skills, ingredients, and techniques, progressing to more advanced topics like bread, cakes, pies, and decorated pastries. Key components include understanding the science behind baking, practicing proper measuring and mixing, mastering different doughs and batters, and developing decorating and plating skills. Many courses also emphasize hands-on, practical experience and can be a first step towards a professional career or into a personal business.
- Teacher: Loise Makau
This course provides training in culinary skills, food and beverage service, and kitchen management through a mix of theoretical classes and hands-on practice. Topics covered include food safety and hygiene, food preparation techniques, menu planning, costing, and equipment use. Learners are prepared for roles like chef, kitchen staff, or food and beverage service professional in establishments such as hotels, restaurants, and catering companies.
- Teacher: Loise Makau