FEES STRUCTURE.
Tuition as below
Tuition - KShs 10,000/=
Registration - Kshs 500/=
Total - KShs 10,500/=

NB: The above fees do not include raw material cost

QUALIFICATION
Able to read and write in English or Kiswahili

COURSES OBJECTIVES

To provide the trainees with specific hands-on skills required for quality improvement and production efficiency.

COURSE 1: CAKE MAKING

2 Weeks (30 Hours). You pay KShs 10,000/=
Types of cakes:

  • Queen Cake
  • Marble cake
  • Swiss roll
  • Black forest
  • Madeira cake
  • Wedding cake

The methods used are:

  • Sugar Batter Method
  • Flour Batter Method
  • Mechanical Aeration
  • Chemical Aeration
  • Combination of Methods

COURSE 2: CAKE DECORATION
2 Weeks (30 Hours). You pay KShs 10,000/=

  1. Birthday Cake Decoration
  2. Basket weaving
  3. Cartoon character
  4. Anniversary Cake Decoration
  5. Wedding Cake Decoration
  6. Barbie Doll
  1. Principles of Cake decoration
  2. Decorating media
  3. Icing and piping
  4. Coating and Masking
  5. Styles in Cake Decoration
  6. Wrapping and Packing

COURSE 3: PUFF PASTRY
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Meat pies
  • Chicken pies
  • Shepherd’s Pie
  • Apple Pie
  • Sausage Rolls
  • Samosa
  1. Basic formula
  2. Principles of manufacture
  3. French method
  4. English method
  5. Diagnosis of faults
  6. Turns

COURSE 4: BREAD MAKING
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Plain bread
  • Sweet bread
  • Currant bread
  • Brown bread
  • Honey bread
  • Doughnuts
  1. Straight dough
  2. Fermented and dough Method
  3. Proofing
  4. Baking Temperatures
  5. Reasons for Ferment
  6. Cooling
  7. Wrapping

COURSE 5: CONFECTIONERY PRODUCTS
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Cookies
  • Biscuits
  • Sweets
  • Toffee
  • Asian Sweets
  • Chocolate
  1. Rubbing –In
  2. Crumbing
  3. Creaming
  4. Sugar Boiling
  5. Flavorings And Coloring
  6. Cooling
  7. Wrapping

COURSE 6: CAKE MAKING - INTERMEDIATE
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Red Velvet
  • Sponge Cake
  • Chocolate Fudge Cake
  • white Forest
  • Carrot Cake
  • Coconut Cake
  1. Sugar butter method
  2. Flour butter method
  3. Mechanical Aeration
  4. Chemical Aeration
  5. Combination of Methods
  6. Whipping Method

COURSE 7: SUGAR FLOWERS
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Carnations
  • Drapes
  • Roses
  • Sweet pea
  • Fondant Making
  • Blossoms
  1. Frilling
  2. Assembling flowers
  3. cutting

COURSE 8: PUFF PASTRY - ADVANCED
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Sugar shells
  • Jam turnover
  • Sweet palmer
  • Vegetable pie
  • Butterfly
  • Vol-au-vents
  1. French method
  2. Principles of manufacture
  3. English method
  4. Diagnosis of faults
  5. Turns

COURSE 9: BREAD MAKING - INTERMEDIATE
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Cinnamon Bread
  • Milk Bread
  • Cheese Bread
  • Rye Bread
  • Vienna Bread
  • Plaited Bread
  1. Straight dough method
  2. Ferment & dough method
  3. Proofing
  4. Baking temperatures
  5. Reasons for ferment

COURSE 10: CAKE MAKING - ADVANCED
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Eggless cake
  • Cheese cake
  • Royal cake
  • Chocolate fudge cake
  • Sugarless cake
  • Pound cake
  1. Sugar butter method
  2. Flour butter method
  3. Mechanical aeration
  4. Chemical aeration
  5. Combination of methods

COURSE 11: SUGAR FLOWERS - ADVANCED
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Lilies
  • Winter jasmine
  • Daisy
  • Doris pink
  • Fondant making
  • Sun flower
  1. Frilling
  2. Assembling flowers
  3. cutting

COURSE 12: BREAD MAKING - ADVANCED
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Folcacia bread
  • Oat bread
  • Double & single knot
  • Figure of '8'
  • 'c' scroll
  • Pumpkin bread
  • Fancy Shapes
  1. Straight dough method
  2. Proofing
  3. Baking temperatures
  4. Reasons for ferment

COURSE 13: SCONES AND BUNS
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Plain buns
  • Doughnuts
  • Ordinary Scones
  • Dinner rolls
  • Milk rolls
  • Hot cross buns
  1. Straight dough method
  2. Proofing techniques
  3. Fermented and dough method
  4. Baking temperature
  5. Reasons for the ferment

COURSE 14: MODERN CAKE MAKING AND DECORATION
4 Weeks 60 Hours. You pay KShs 20,000/=

  • Teddy bear
  • Guitar cake
  • African pot cake
  • Football cake
  • Birbie doll cake
  • Pumpkin cake
  1. Sugar butter method
  2. Flour butter method
  3. Mechanical aeration
  4. Chemical aeration
  5. Combination of methods
  6. Plastic icing
  7. Styles in cake decoration
  8. Pinning out
  9. Sticking and coating

COURSE 15: MILK & MILK PRODUCTS
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Yoghurt
  • Ice cream
  • Butter
  • Fermented milk
  • Milk shake
  • Smoothie
  1. Formulae
  2. Pasteurization
  3. Homogenization
  4. Culturing
  5. Incubation
  6. Temperature control
  7. Viscosity

COURSE 16: HOTEL PRODUCTS
2 Weeks 30 Hours. You pay KShs 10,000/=

  • Pan cakes
  • Mandazi
  • Mshikaki
  • Samosa
  • Chapati
  • Beef burger
  1. Principles of manufacture
  2. Basic formulae
  3. Deep frying
  4. Shallow frying
  5. Filling

DANISH PASTRY
2 Weeks. You pay KShs 10,000/=

  • Croissants
  • Chelsea buns
  • Cinnamon rolls
  • Wind mill
  • Rosette shapes
  • Danish turnover
  • Belgium buns
  • Danish cussion
  1. Combination of panary and lamination
  2. Pinning out
  3. Turns

MODERN CAKE MAKING AND DECORATION – INTERMEDIATE
4 Weeks. You pay KShs 20,000/=

  • Butterfly cake
  • Drum cake
  • Shoes cake
  • Micky mouse cake
  • African hut cake
  • Company logo
  1. Sugar butter method
  2. Flour butter method
  3. Mechanical aeration
  4. Chemical aeration
  5. Combination of methods
  6. Fondant making
  7. Pining out
  8. Icing and piping
  9. Styles in cake decoration
  10. Sticking and coating

SWEET PASTRY
2 Weeks. You pay KShs 10,000/=

  • Tarts
  • Flans
  • Biscuits
  • Tartlets
  • Cookies
  • Éclair’s
  1. Crumbling method
  2. Creaming method
  3. Rubbing- in method

SAVOURY PRODUCTS & FILLINGS
2 Weeks. You pay KShs 10,000/=

  • Short pastry
  • Pork pies
  • Potato pie
  • Quiche
  • Steak pie
  • Kidney pie
  • Strudel
  1. Combination of panary and lamination
  2. Pinning out
  3. Filling

HOTEL PRODUCTS - ADVANCED
2 Weeks. You pay KShs 10,000/=

  • Pizza
  • Crisps
  • Kebabs
  • Bhajia
  • Hamburgers
  • Pan fried beef fillet
  1. Principles of manufacture
  2. Basic formulae
  3. Filling
  4. Deep frying
  5. Straight dough method
  6. Ferment & dough method
  7. Shallow frying

MODERN CAKE MAKING AND DECORATION – ADVANCED
4 Weeks. You pay KShs 20,000/=

  • Baby shower
  • Tie cake
  • Car cake
  • Shirt cake
  • Edible paper cake
  • Fondant making
  1. Sugar butter method
  2. Flour butter method
  3. Mechanical aeration
  4. Chemical aeration
  5. Combination of method
  6. Fondant making
  7. Pining out
  8. Icing and piping
  9. Sticking and coating
  10. Styles in cake decoration

PROCESSED FOODS
2 Weeks. You pay KShs 10,000/=

  • Jam
  • Tomato sauce
  • Chilli sauce
  • Squash and fresh fruit juice
  • Marmmalade
  • Sweets
  1. Formulae
  2. The fruit pulp
  3. Sugar Boiling
  4. Blanching and mashing
  5. Tenderization of the peel
  6. Preservation

POWDER AERATED GOODS
2 Weeks. You pay KShs 10,000/=

  • Raspberry buns
  • Victoria scones
  • Rock cakes
  • Sultana and Finger scones
  • Coffee buns
  • Treacle scones
  1. Crumbing method
  2. Rubbing method
  3. Creaming method

SCONES AND BUNS – ADVANCED
2 Weeks. You pay KShs 10,000/=

  • Currant tea buns
  • Chelsea buns
  • Bath buns
  • Enriched buns
  • Sesame seed buns
  • Whole meal buns
  1. Straight dough method
  2. Proofing techniques
  3. Ferment & dough method
  4. Baking temperature

class schedule

Weekday Classes:
08.00 am - 11.00 a.m
11.00 a.m - 0 2.00 p.m
02.00 p.m - 05.00 p.m
05.30 p.m - 08.30 p.m

Saturday Classes:
08.00 a.m - 11.00 a.m
11.00 a.m - 02.00 p.m
02.00 p.m - 05.00 p.m

6 Hrs Classes available

Cake Showcase

Castle Cake

African Pot Cake

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1st Floor NHC (National Housing Corporation) House.
Aga Khan Walk
Harambee Avenue
Tel: 020 350 4453
Cell: 0722 237 181 / 0707 699 167

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Moi Avenue Mombasa.
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