The programme provides students with theoretical and practical knowledge and experience to become qualified bakers.
DurationThe programme provides students with theoretical and practical knowledge and experience to become qualified bakers.
The programme focuses on the specific skills required to become a qualified baker, with the ability to either enter into the entrepreneurial market or obtain formal employment.
Health Hygiene, Safety and Security and the Bakery Working Environment.
Food safety practices.
Stock Management and Financial Administration.
Bread & Flour Confectionary Baking
Craft Baking
Plant Baking
Personal Development and Communication
The Ray Mhlaba Skills Training Centre is an extension programme of the EP Children’s Homes. We are a nongovernment funded organisation who rely solely on the support and generosity of corporate and private donors to continue our successful operation.
The Professional Chef Qualification – Specialisation Pastry has been developed to provide aspiring chefs with a fundamental grounding in all disciplines relating to the production of top quality cuisine,health and safety measures and the ability to manage a kitchen.
This Programme is exclusively for current full-time students. HTA in conjunction with City & Guilds developed the 6-month Patisserie Programme to be presented in conjunction with the SCA Programme in Professional Cookery and Culinary Art.
The lesson cost excludes ingredients in order to allow each family to procure ingredients from a shop of their choice, where they can then be brand specific. This is also advantageous to those that prefer organic, free range or items for special dietary requirements.
We offer all kinds of classes and demonstrations, for beginners and advanced cooks. Our “once off” classes are all about offering you something personal. Learn how to make food from around the world.
This qualification has been developed to provide aspiring pastry chefs with an introduction to the hospitality industry, elements of health, safety and nutrition and the preparation, cooking and finishing of dishes using a range of different cookery methods.
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