Certificate in the Theory of Breadmaking

by South African Chamber of Baking

The Chamber’s Certificate in the Theory of Breadmaking is a course which has been designed to teach the theoretical aspects of plant baking.

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Course Details

The subject matter covers:

  • The history of bread

  • The quality attributes of bread

  • South African bread legislation

  • Health and safety in the bakery

  • The ingredients of bread

  • The dough making process

  • Plant layouts

  • The bread baking process

  • Bread cooling and packaging

  • Bread faults

 

Who should join:

  • The course is aimed at persons with the responsibility of supervising production in a plant bakery. 
  • It is anticipated that the course will also appeal to people who wish to further their career in the baking industry such as food technologists, personnel involved in the bread production process and other personnel not directly involved in the baking process. 
  • It is essential that candidates should be able to read and write English to obtain full value from the Learning Guide and handle the examination which is conducted in English.
  • Zwartkop Branch

    Inkwazi Office Park Embankment Road, Zwartkop, Centurion

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