Pastry Production Level 3


You will be trained on the following areas
  • Straight dough method
  • Ferment and dough method
  • Proofing
  • Baking temperatures
  • Reasons for ferment

Practical Sessions

Hands on practicals will cover the following types of bread
  • Folcacia bread
  • Oat bread
  • Double & single knot
  • Figure of "8"
  • "c" scroll
  • Pumpkin bread
  • Fancy shapes

Enrollment Period

  • Continuous

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 13,500

Short Courses 3
Course Category
Baking and Confectionery, Recognition Of Prior Learning
Modes of Study
Combined Evening and Saturday Studying, Online & Distance Learning, Regular Classes
Intake Periods
Course Duration
2 Weeks
Examination Body