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Training & Education

Pastry & Bakery

Develop practical baking, pastry, food-safety, finishing, costing and small-enterprise skills for home, employment or business.

DurationDuration confirmed for each intake
Fee StatusFee-paying Course

Course Overview

This practical course builds a foundation in safe food handling, accurate measurement and the production of common breads, cakes and pastries. Learners also explore finishing, packaging, costing and basic enterprise planning.

Who This Course Is For

Aspiring bakers, food-service workers, home-business owners and learners interested in commercial or community food production.

Learning Approach

Sessions centre on demonstration and supervised production, with attention to consistency, hygiene, presentation and reducing avoidable waste.

Modules

  1. Food hygiene, kitchen safety and preparation
  2. Ingredients, measurements and recipe interpretation
  3. Yeast products, breads and basic doughs
  4. Cakes, sponges and simple fillings
  5. Pastries, biscuits and selected snacks
  6. Finishing, decoration and presentation
  7. Packaging, storage and quality control
  8. Costing, pricing and bakery-enterprise basics

Entry Requirements

Minimum KCSE grade D+ as advertised for the current programme. Applicants should provide a valid ID or passport and the academic or identification document requested during registration. The training team may confirm additional intake-specific requirements before admission.

Fee Structure

Contact the G-MSF training team for the current intake fee structure, payment schedule and any available support. Do not make a course-fee payment until your application has been accepted and the payment details have been confirmed.

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