Bakery & Confectionary
In this course, students will learn how to measure and weigh ingredients, mix, segregate and mould the dough, set the dough and bake diverse products with attractive arrangements. The purpose of this course is to help students to grow and expand their knowledge about supplies used in bakery and for the preparation of bakery items for business use.
Duration – August 2017 To March 2018
Timing – Monday To Friday, 9:00 am To 12:00 pm
Training – April 2018 To October 2018
Certificate – Bakery and Confectionary Certificate Program