Wigot School Of Hospitality -

ONE MONTH COURSE - KSh. 58,000/=

Admission & Requirements

Full Time Courses

- KCSE/O Level Certificate
- School Leaving Certificate
- Letter of Application
- 2 Passport-size photographs
- Photocopy of National ID Card

Part Time Courses

- Letter of Application
- 2 Passport-size photographs
- Photocopy of National ID Card

Bank Details

School fees payments to be channeled to:-

-
Equity Bank Kenya
A/C #: 147028086809,
Branch: Kilimani Supreme Center
Bank Code: 068 | Bank Code: 147
Kisumu, Kenya.

Admission Application Letter

Letter of application should be addressed to:-

-
The Principal,
Wigot School of Hospitality,
P.O. Box 2124-40100,
Kisumu - Kenya.

COURSE DESCRIPTION

This course is designated to educate students in the art of baking and pastry. Students will learn the basics of mixing, shaping and several baked goods. The students will be introduced to decoration techniques. The students will learn in a well-equipped modern kitchen. The course includes classroom instructions and practical kitchen.

COURSE OBJECTIVES

1. The course will introduce trainees to commercial baking equipment, quantity baking and specialty ingredients, breads, cakes and desserts.
2. The course will provide the trainees with specific hands-on skills required for quality improvement and production efficiency.
3. Trainees will appreciate the uses of various ingredients in baking and pastry
4. Trainees will apply entrepreneurship skills to run pastry and baking business both small and large.

COURSE CONTENT

1. Introduction pastry and Baking
2. Safety and sanitation
3. Equipment and utensils
4. Baking procedures and mixing methods
5. Functions of basic ingredients in baking
6. Techniques used to prepare ingredients
7. Yeast preparation
8. Food costing
9. Decoration and finishing for presentation
10. Bread making
11. Scones and buns
12. Puff pastry
13. Confectionery products
14. Danish pastry
15. Cake making and decoration
16. Hotel snacks
17. Entrepreneurship

Week 1

Session 1

Introduction of the Course

Hygiene
Display neat appearance
Demonstrate hygienic practices in food preparation
Maintaining a sanitary kitchen and dining area
Food care and storage
Sanitary method of hand washing
Prevention of food borne illness

Session 2

Safety and Sanitation

Maintaining a safe working environment
Exhibit competence of accident prevention i.e. burns, falls, cuts
Proper storage of chemicals and cleaning supplies

Session 3

Equipment and Utensils

Identification care and safe use of utensils and tools
Identification of equipment
Care and safe use of equipment
Commercial equipment’s. (ovens,mixers and attachments, food processors)

Week 2

Session 1

Baking procedures and mixing methods

Straight mixing method
The creaming method
The two stage method
The foaming method

Session 2

Functions of basic ingredients in baking

Maintaining a safe working environment
Exhibit competence of accident prevention i.e. burns, falls, cuts
Proper storage of chemicals and cleaning supplies

Session 3

Equipment and Utensils

Strengtheners
Shorteners
Leaveners
Thickeners
Flavourings

Week 3

Session 1

Yeast preparation process

Mixing yeast doughs
Stages
Baking yeast breads
Cooling and storing yeast breads

Session 2

Decorating and finishing for presentation

Fillings
Piping
Spreading and coating
Dusting dredging and sprinkling

Week 4

Session 1

Bread Making

Plain breads and brown breads

REFERENCE BOOKS

- John Campbell, David Fosket, Neil Rippington and Patricia Paskins: practical cookery 12th edition
- Wayne Gisslen: Professional Cooking 7th Edition

Apply Online