Baking Technology Level 5

Course Overview

The Craft Certificate in Baking Technology is a comprehensive and hands-on course designed to equip individuals with the essential skills and knowledge needed for a successful career in the baking industry. This program focuses on both theoretical understanding and practical application, covering a wide range of topics from basic baking techniques to advanced pastry and confectionery skills. Students will gain insights into ingredient functionality, recipe formulation, food safety, and the artistry involved in creating a variety of baked goods.

Throughout the program, students will have the opportunity to work in state-of-the-art baking labs, receive guidance from experienced instructors, and engage in real-world projects that mirror industry demands.

The curriculum is structured to ensure a well-rounded education, encompassing traditional and contemporary baking methods, technology applications, and business fundamentals relevant to the baking industry.

Key Program Components

Course Scope
  • Foundations of Baking ScienceExplore the science behind baking, including ingredient interactions, fermentation, and leavening agents. Understand the role of different ingredients in creating textures, flavors, and structures in baked goods.
  • Practical Baking TechniquesHands-on training in a state-of-the-art baking facility to master the essential techniques used in the industry. Learn the art of dough preparation, shaping, and baking for a variety of products such as bread, pastries, cakes, and cookies.
  • Product Development and InnovationDevelop creative skills in product innovation and recipe modification to meet evolving consumer preferences. Gain insights into the latest trends and technologies shaping the baking industry.
  • Quality Assurance and Food SafetyUnderstand the importance of quality control in baking processes. Learn about food safety regulations and best practices in a professional baking setting.
  • Business and EntrepreneurshipExplore the business side of baking, including cost analysis, pricing strategies, and marketing for a successful baking enterprise. Develop entrepreneurial skills for those interested in establishing their own bakery.

Eligibility Requirements

Entry Qualifications
  • KCSE Certificate of D plain and above

Course Duration

The total duration of the course is 12 months.

Intake Periods

  • Continuous

Career Opportunities

Upon completion of the Craft Certificate in Baking Technology, graduates will be well-equipped for a variety of exciting career opportunities, including:

  • Baker/Pastry Chef
  • Product Development Specialist
  • Quality Control Technician
  • Food Service Manager

Payment Details


Nairobi College of Bread and Confectionery Technology

Bank Name Branch Account Name Account Number
Cooperative Bank (Co-op) Co-op House Branch Nairobi College of Bread and Confectionery Technology 01100091670100

MPESA​ ( Paybill Number – 203971 ) Follow the steps below to pay

  1. Select Pay Bill from M-Pesa menu
  2. Enter business no. 203971
  3. Enter Account No. (YourName)- Max 16 Characters
  4. Enter the amount to pay
  5. Enter PIN number
  6. Confirm payment details and submit payment


Application Form

Tuition Fees

Kshs 64,000/Semester

Craft Certificate Programmes, Level 5
Course Category
Certificate Courses
Modes of Study
Combined Evening and Saturday Studying, Online & Distance Learning, Regular Classes
Intake Periods
Course Duration
1 Year
Examination Body