Course Overview

Overview:

This short course on bakery aims to provide participants with foundational knowledge and practical skills necessary to start and manage a bakery business. Through a combination of theoretical learning and hands-on training, participants will gain insight into baking techniques, recipe formulation, food safety, and business management specific to the bakery industry.

Goal:

The primary goal of this short course is to equip participants with the essential skills and knowledge required to launch and operate a successful bakery business, focusing on both the art of baking and the fundamentals of bakery management.

Objectives:

1. To introduce participants to the principles and practices of baking, including ingredient selection, mixing methods, and baking techniques.
2. To provide participants with hands-on experience in preparing a variety of bakery products, including bread, pastries, cakes, and cookies.
3. To educate participants on food safety and sanitation practices necessary for operating a hygienic bakery environment.
4. To familiarize participants with the basics of bakery business management, including pricing strategies, marketing, and customer service.
5. To inspire participants to explore creativity and innovation in bakery product development and presentation.

Detailed Content:

Module 1: Introduction to Baking

• Overview of the bakery industry and its significance
• Basic baking terminology and equipment
• Understanding ingredients: flour, sugar, fats, leavening agents, etc.
• Introduction to baking techniques: mixing, shaping, proofing, and baking

Module 2: Bread Making

• Principles of bread making: fermentation, gluten development, and dough handling
• Types of bread: yeast bread, quick bread, and sourdough
• Hands-on practice: preparing and shaping dough, proofing, and baking bread

Module 3: Pastry and Cake Making

• Introduction to pastry making: pie dough, puff pastry, and shortcrust pastry
• Cake baking essentials: mixing methods, cake types, and decoration techniques
• Practical sessions: making pastries, cakes, and decorating techniques

Module 4: Cookie and Biscuit Production

• Basics of cookie making: dough preparation, shaping, and baking
• Types of cookies: drop cookies, rolled cookies, and bar cookies
• Hands-on practice: baking a variety of cookies and biscuits

Module 5: Food Safety and Sanitation

• Importance of food safety in bakery operations
• Basic principles of sanitation and hygiene in a bakery setting
• Compliance with food safety regulations and standards

Module 6: Bakery Business Management

• Pricing strategies for bakery products: cost calculation and markup
• Marketing essentials: branding, promotion, and customer service
• Introduction to inventory management and supplier relationships
• Basics of financial management for small bakery businesses

Module 7: Creativity and Innovation in Bakery

• Exploring trends and innovations in bakery products and flavors
• Encouraging creativity in recipe formulation and product presentation
• Experimenting with new ingredients and techniques to differentiate bakery offerings

Module 8: Practical Workshops and Demonstrations

• Hands-on baking sessions under the guidance of experienced instructors
• Demonstrations of advanced techniques and recipes by guest chefs
• Group activities and projects to encourage collaboration and problem-solving

Module 9: Business Plan Development

• Basics of business planning: vision, mission, and goals for the bakery
• Developing a business plan: market analysis, competitive analysis, and financial projections
• Guidance on seeking funding and resources for starting a bakery business

Module 10: Evaluation and Feedback

• Assessing participants’ learning outcomes through practical assessments and quizzes
• Collecting feedback from participants to evaluate the effectiveness of the short course
• Providing recommendations for further learning and skill development in bakery

This short course on bakery provides a comprehensive foundation for aspiring bakery entrepreneurs, covering both the art of baking and the fundamentals of bakery management. Participants will gain practical skills, industry insights, and inspiration to pursue their passion for baking and turn it into a successful business venture.