Covering theory with intensive hands on practice, combining classic French, American, German techniques and modern trends with African ingredients for creative pathways towards a successful professional career.

This program begins with the history of Bread and Baking, Food Safety and Sanitation in the Bakery, the Baking Process and Dough Mixing, Dough temperature, and steps of breadmaking, Viennoiserie, Pastry, Cakes and Desserts.