Certificate in Patisserie and Baking

 

Program of Study:

 

The program consists of baking and pastry laboratory, hands-on teaching of fundamental baking skills and the theoretical knowledge that forms basic competency in the Industry. NCACA exposes the students to interact with the experienced pastry instructors with unique, traditional and different styles of techniques, with a wide variety of industry’s current equipment that will comprehend the fundamentals of baking and pastry arts, which includes terminology, technology, measurements and formula conversion.

 

Students have the opportunity to produce a variety of rich, lean and laminated dough’s, cakes, icings, cookies, quick bread, tarts custards and other plated desserts. The program will conclude for 3.5 months, 14 consecutive Saturdays, 6 hours a day.

 

 

Career Prospects:

Example of some job titles for graduates includes Pastry Assistant, Bakery Assistant, Baker, Assistant Pastry cook, Bread Baker and Cake Decorator. The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others.

 

Requirement:

·         School cap

·         Other baking tools

·         Black Clogs

 

Inclusions:

·         Laboratory ingredients

·         1 set uniform (trousers, chef s jacket, apron, neckerchief)

·         Baking and pastry