Baking Confectionery Career Program

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Indulge your passion for baking with the "Baking Confectionery Career Program" at DHS Hospitality Academy SDN. BHD. This HRDC-certified course spans 56 hours, providing comprehensive training for aspiring pastry chefs and confectioners. Dive into the art and science of baking, mastering techniques in dough preparation, pastry making, cake decoration, and chocolate confectionery. Learn from seasoned professionals who share their expertise through hands-on workshops and practical demonstrations. From mastering classic recipes to exploring innovative trends, this program equips you with the skills and creativity to excel in the world of baking and confectionery. Whether you dream of opening your own bakery or joining prestigious culinary establishments, DHS Hospitality Academy SDN. BHD. sets the stage for a successful career in baking and confectionery.
Learning Objectives

1. Mastering Baking Techniques
Gain proficiency in fundamental baking techniques such as dough preparation, mixing, proofing, baking times, and temperature control. Understand the science behind baking ingredients and processes to consistently produce high-quality baked goods.

2. Advanced Pastry and Confectionery Skills
Develop expertise in creating various pastry items, including puff pastries, croissants, tarts, and eclairs. Learn intricate techniques for cake decoration, icing, and chocolate confectionery, mastering artistic presentation and flavor combinations.

3. Business Fundamentals for Bakers
Acquire essential knowledge in business management specific to the baking industry, including cost control, pricing strategies, menu planning, and marketing. Understand food safety regulations and sanitation practices crucial for operating a successful bakery.

Content Delivery Method

Physical, Virtual

HRD Corp Certified Course

Yes

Duration and Language

4-56 hours, English

Target Audience

Suitable for employees of all levels

Key Skillset Addressed

1. Baking and Pastry Artistry
2. Creative Confectionery Design
3. Entrepreneurial Bakery Management