The Baking & Confectionery course equips students with the technical and creative skills required tp produce high-quality baked products and sweets. Students learn the art and science of baking, mastering recipes, presentation techniques, and food safety standards. This program is ideal for anyone aspiring to become a professional baker, pastry chef, or entrepreneur in the bakery industry.
Learning Outcomes
By the end of this course, students will be able to:
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Bake a wide variety of breads, cakes, pastries, and desserts.
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Apply advanced decoration techniques using icing, chocolate, and sugar work.
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Understand the science behind ingredients and recipe formulation.
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Ensure high standards of food hygiene and safety in a bakery setting.
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Plan bakery menus and cost recipes for commercial purposes.
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Innovate and create unique baked products for different occasions.
- Teacher: Laken Wilrose
The Breakfast Pastry ( Viennoiserie) course focuses on laminated and yeasted doughs used to create light, flaky, and buttery pastries commonly served at breakfast.
Students will gain hands-on skills in preparing croissants, Danish pastries, brioche, and puff pastry products while mastering dough layering, shaping, and baking techniques.
This course bridges artistry and precision, preparing learners to deliver high-quality breakfast pastries for hotels, cafés, bakeries, and catering services.
Learning Outcomes
By the end of this course, students will be able to:
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Prepare laminated doughs with correct rolling and folding techniques.
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Produce classic breakfast pastries such as croissants, pain au chocolat, Danish pastries, and brioche.
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Apply fermentation, proofing, and baking techniques effectively.
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Innovate with fillings, toppings, and glazing for modern pastry trends.
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Maintain hygiene, consistency, and quality in Viennoiserie production.
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Present pastries attractively for commercial service.
- Teacher: Laken Wilrose
This course equips students with creative and technical skills in cake decoration and design. Learners gain hands-on experience in icing, fondant work, piping techniques, tiered cakes, and modern decorating trends. The course blends artistry with pastry science, preparing students to produce cakes for weddings, birthdays, corporate events, and high-end bakeries.
Learning Outcomes
By the end of this course, students will be able to:
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Prepare and apply various cake icings, frostings, and glazes.
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Work with fondant, gum paste, and modeling chocolate.
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Master piping techniques for borders, flowers, and lettering.
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Assemble and decorate tiered cakes for weddings and special occasions.
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Apply color, design, and theme concepts to cake artistry.
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Incorporate modern decoration trends such as drip cakes, airbrushing, and edible prints.
- Teacher: Laken Wilrose
This specialized course introduces students to the art and science of working with chocolate and sugar. Learners will master tempering chocolate, producing pralines, truffles, and molded chocolates, while also practicing sugar-pulling, casting, and showpiece creation.
It is designed for pastry enthusiasts who want to elevate their skills and gain expertise in producing luxury desserts and artistic displays.
Learning Outcomes
By the end of this course, students will be able to:
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Temper chocolate correctly to achieve shine and snap.
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Produce a variety of chocolate-based products (truffles, pralines, bars, and decorations).
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Demonstrate sugar-pulling, casting, and blowing techniques.
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Design and assemble artistic sugar and chocolate showpieces.
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Apply professional presentation and finishing techniques for fine dining and events.
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Maintain safety and hygiene when working with hot sugar and chocolate.
- Teacher: Laken Wilrose