In the Catering and confectionery department , the students are taken through the bread production training module. Within the catering course, it”s going to cover topics like bread types, ingredients, baking techniques, dough handling, and quality control, with a focus on practical application in a catering context. This could include hands-on practice in making various bread items for catering events.
The students are taught in such a way that they can be able to make not only tasty and nourishing bread but make profit also.
