Course Objective


Within a decade we have seen Bakery culture flourishing in Myanmar. As a consequence there arises a demand on professionals in Bakery and pastry field. To fulfill this need we have come up with a carefully designed course to assist those who have keen interest to establish their own bakery and pastry related business or to pursue their career in this field.


Admission Requirement


Applicant must be at least 16 years of age. As in culinary there is no strict age limit above 16. Preferable High School (Grade 11) education. Applicant must be fit to work in the kitchen environment. Applicant must have a keen passion on bakery and pastry.


Timetable


Mon Thu Wed Tue
9:00 to 12:00 Class A Class A Class A Class A
12:30 to 15:30 Class B Class B Class B Class B

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Course Modules


  • Introduction to Kitchen Organization (Bakery and Pastry)
  • Kitchen Layout
  • Kitchen Equipments and Utensils
  • Safety in the Kitchen
  • Food Safety and Sanitation
  • Personal Hygiene
  • Duties and Responsibilities
  • Principles of Baking
  • Yeast Bread & Rolls
  • Quick Breads
  • Pastry Dough
  • Fillings
  • Cakes
  • Frosting and Toppings
  • Basic Decorative Items

3 Months Program Consists of 2 Components


Class Room Training : The course will begin with theory knowledge of the bakery and pastry products.Practical Sessions : Students will enjoy practical sessions creating bakery and pastry products on their own. This session is closely monitored by the instructor to get the students ready for the profession.

Course Delivery


  • Classroom lectures
  • DVD presentation
  • Demonstration
  • Assignments and Project
  • Practical Sessions and Role Play

Resources Provided


Students are provided with

  • A Text Book
  • A set of kitchen uniform
  • Bakery and Pastry DVDs
  • Fully equipped Training kitchen with utensils for practice
  • Raw materials

Assessment


Students are assessed through their performance and participation daily in the class room and in the kitchen. The finished products they prepare are assessed by the instructors

  • Theory Assessment through written Test( 1st and 2nd Mid Term and Final Exam)
  • Practical skill performance test( Regular practical and final practical test)
  • Oral Test
  • Assignment and project presentation

Job Opportunies


Usually we provide guideline for those who aim to open up their own Bakery Shop and also assist them in establishing the business. For those who would like to start their career in this field job demands are forwarded to them to get interviewed and selected.

 

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