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