During the fifth week of training, participants in the Catering Department focused on practical baking and food preparation skills. Trainees were guided through the process of preparing dough, shaping it correctly, and understanding proper measurements for ingredients.
The session emphasized teamwork, hygiene, and proper kitchen management while preparing baked products. Participants actively engaged in hands-on practice, improving their confidence and competence in catering activities.
By the end of the session, trainees demonstrated better understanding of baking techniques and food preparation methods that can support small-scale food businesses and self-employment opportunities.
