Never Baked Before...Not Certain or Confident with your bakes, Not consistent. Making Mistakes you not sure why.

 

Begin your baking with Scones, Muffins, Biscuits & Loaf Cakes. Well Lets Begin with the Basics and Perfect those Scones & Sponge

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• The Basics of Baking is definitely important especially if you want to do Cakes for clients Various Decoration and Birthday Cakes etc 

• Before jumping in the deep end it is important to get some basic skills and  prepare yourself for a journey that involves details and patience.  

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Learn the following key objectives 

• Learn Scones 

• Learn to make Muffins 

• Biscuits that are simple and yet easy to sell 

• Cost effective biscuits without being dependent on butter 

• Cakes with Fillings 

• Cakes  Loaf 

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You will Bake & Make 

• Scones with butter 

• Muffins 

• Biscuits 

• Banana Bread Cake Loaf 

• Madeira Cake Loaf 

 

THIS COURSE IS NOT TO BE MISSED!!!

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Level of Skills Learnt: Beginners, Intermediate & Advance

Duration: 1 Day Certified Course

                 (Weekday or Weekend) 

Time: 09:00 to 17:00  (Time is based on full capacity             - times may differ as per number of bookings 

           on the day) 

Course Fee: R2,900 

Suitable for: Anyone currently a beginner

                     with little knowledge or / and   

                     experience 

Requirements: No previous knowledge or

                          experience 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Baking 101 Course"

079 451 2516

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Contact us to book a date suitable to you 

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All you need to know to Master the Art of Buttercream, condensed into super easy-to-follow. We teach you the essential buttercream skills for filling, icing and decorating.  To explore buttercream to its fullest, there is no better way than a variety of piping techniques and decoration on cupcakes that can also be done one cakes.

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• It may seem like everyone you see online has mastered that flawless finish and beautiful buttercream design techniques.

• You should be able to create these buttercream beauties too and work confidently with buttercream to get a flawless finish every time.

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Looking to learn 

• Elegant and contemporary Cupcake Designs

• Moist Cupcake Recipes

• Variety of Buttercream Piping Techniques ​

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You will Bake & Make 

• 12 Vanilla sponge cupcakes 

• 12 Red Velvet sponge cupcakes 

• 12 Blue Velvet sponge cupcakes 

 

Recipes Included 

• Chocolate sponge cupcakes (Batch of 12) 

• Vanilla sponge cupcakes (Batch of 24)

 

THIS COURSE IS NOT TO BE MISSED!!!

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Piping Techniques Suitable for Cupcakes & Cakes

• Flower Bouquet 

• Classic Nozzle

• Russian Nozzle 

• Ombre Buttercream Design 

• Buttercream Roses 

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Skills & Techniques 

• Over 15 various Piping, Cupcake Designs and Designs for Cakes

• Buttercream Frosting Designs

• Buttercream Flowers & Leaves ​

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Level of Skills Learnt: Beginners or Intermediate and Advance 

Duration: 1 Day Certified Course 

                 (Weekday or Weekend Course) 

Time: 09:00 to 17:00 (Time is based on full capacity -

           times may differ as per number of bookings

           on the day) 

Course Fee: R3,900 

Suitable for: Anyone currently a beginner

                     baker or has a fair level of baking

                     experience. 

Requirements: Somewhat some knowledge or / and

                          experience in baking is beneficial to

                          focus on the key learnings of

                          decorating 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cupcake Course"

079 451 2516

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Offered 7 days a week (Subject to Availability) 

Contact us to book a date suitable to you 

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The Ultimate Course for Birthday Cake & Celebration Cakes. Learn the baking methods, recipes, & essential tips and techniques covering the art AND the science of baking sponge based products and perfecting buttercream cake decoration.  All the skills are techniques required to make attractive, modern and elegant cakes.

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Looking to learn ​

• Marble OR Ombre Effect 

• Fault Line 

• Tall Cakes with Buttercream & Sharp Edges 

• Buttercream Classic Piping 

• Isomalt Cake Toppers

• Perfect you Buttercream Frosting. Make your very own well balance and stable Frosting / Icing

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You will Bake & Make ​

• Buttercream Frosting 

• Mini Cakes

• Vanilla Sponge Cake 

• Carrot Sponge Cake

• Chocolate Sponge Cake

• French Inspired Lemon Sponge Cake 

 

Introduction to Isomalt Cake Topper

Cake Topper Decoration 

• Isomalt Designs 

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Skills & Techniques 

• Decorate Buttercream Cakes

• Fault line Buttercream Techniques 

• Layers Sponges  

• Crumb Coating 

• Secure with Dowels 

• Sharp Edges 

• Isomalt Cake Topper

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Level of Skills learnt:  Intermediate 

Duration: 2 Day ( Weekend Course) or 3 Day (

                 Weekday Course) Certified Course 

Time: 09:00 to 17:00 (Time is based on full capacity              - times may differ as per number of bookings

            on the day) 

Course Fee: R6,500 

Suitable for: Anyone currently a beginner

                     baker or has a fair level of baking

                     experience

Requirements: Some basic and relevant experience is much necessary to ensure cakes are baked correctly to be decorated on. This course focused on decorating not improving baking.  

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cakes & Buttercream Cakes"

079 451 2516

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Idea for those bakers looking to perfect certain skills and techniques on their Birthday Cake & Celebration Cakes. Learn the baking methods, This course will simple focus on decorating the the cakes and perfecting the final look of the cakes. All the skills are techniques required to make attractive, modern and elegant cakes.

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Looking to learn ​

• Marble OR Ombre Effect 

• Fault Line 

• Tall Cakes with Buttercream & Sharp Edges 

• Buttercream Work

• Isomalt Cake Toppers

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Cakes will be baked for you

• Baked Sponges 

• 3 different completed cake designs 

 

Introduction to Isomalt Cake Topper

Cake Topper Decoration 

• Isomalt Designs 

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Skills & Techniques 

• Decorate Buttercream Cakes

• Fault line Buttercream Techniques 

• Layers Sponges  

• Crumb Coating 

• Secure with Dowels 

• Sharp Edges ​

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Level of Skills learnt:  Intermediate 

Duration: 1 Day (Weekend Course) or 2 Day ( 

                 Weekday Course) Certified Course 

Time: 09:00 to 16:00 (Time is based on full capacity -

          times may differ as per number of bookings

          on the day) 

Course Fee: R6,500 

Suitable for: Ideally designed for bakers who

                      are confident in their sponge based

                      cakes but simply need to focus on the

                      decorating aspect of the cakes.            

Requirements: Making cakes confidently and

                          consistency is essential on you. Only 

                          select this course if you are only

                          looking to improve your decorating

                          skills of customised cakes. 

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cakes & Buttercream Cakes"

079 451 2516

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NOVELTY CAKES & SPECIFIC THEME DESIGNED CAKES

 

What are novelty cakes, they are cakes designed around a theme such as lego, micky mouse, Peppa Pig or pop it cakes or cartoon cakes.  It can certainly be the most frustrating aspect of cake-making, and demands quite a lot of know how to get it right. 

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Plastic Icing / Fondant on a cake can sometimes be overlooked. But it can make or break a design.

• A professional looking cake is only possible once the outer layer has been perfected. 

• A perfectly covered cake is a beautiful blank canvas which lets your decoration and design truly shine. Once you’ve mastered this, you are able to continue and add variety of designs and figurines that give your cake a vibe!!!

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Looking to learn

• Plastic Icing / Fondant Cake Decoration 

• Plastic Icing / Fondant Figurines / Cake Toppers 

• Design Novelty Cakes 

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You will Bake & Make 

• Practice and learn to manage fondant

• Cover Dummy Cakes 

• Cover Baked Cakes

• Various Figurines 

• Core focus on use and designing with own hands 

• Molds and use of hands 

 

Sugar Craft Decoration ​

• Fondant Figurines with hands and figurines

• 1 Tier Cake Design

• Three - Tiered Cake Design 

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Skills & Techniques

• Plastic Icing techniques

• Sugar Craft Cake Decoration

• Fondant Cake Toppers ​

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Level of Skills Learnt: Beginners & Intermediate 

Duration: 2 Day Weekend Certified Course 3 Day Weekday Certified Course 

Time: 09:00 to 17:00  (Time is based on full capacity - times may differ as per number of bookings on the day) 

Course Fee: R5,500

Suitable for: Anyone currently a beginner baker or

                      has a fair level of baking experience

                      with fair understanding of sugar craft   

                      and plastics icing. 

Requirements: Somewhat some baking knowledge at least or experience with cakes to begin understanding and working with fondant.  

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

 

Booking is Essential

WhatsApp "Dates & Schedule Intro to Fondant"

079 451 2516

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TIERED CAKES & OCCASIONAL CAKES COURSE

 

Everything you need to know to perfect your ganache, cover your fondant cakes with a flawless finishes & sharp edges & create exquisite designs with sugar flowers and fondant decoration. 

• The truth is, most cake decorators struggled at first too.

• But once you’ve mastered the basics and got the right techniques in place ganache and fondant will become your best friend, not your enemy.

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Looking to learn and perfect

• Two Tier Cake

• Bake & Crumb Coat

• Ganache and Sharp Edges on Cakes 

• Secure with dowels

• Layer & Stake Two Tier Cakes  

• Panel method for Fondant 

• Cover Cakes with Fondant

• Sugar Paste Flowers

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You will focus on Decoration

• Bake large cake sponges in studio

 

Additional Recipe 

Small Vanilla Sponge Cake

Larger Vanilla Sponge Cake 

(For Engagement & Weddings Cakes)

 

Introduction to Ganache & Fondant Techniques

• Ganache Techniques

• Fondant Techniques

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Skills & Techniques 

• Ganache Technique

• Paneling Technique

• Filling & Filling Recipes

• Layers sponge cakes 

• Crumb coating 

• Secure with dowels 

• Sharp edges with Ganache & Fondant  

• Stacking two Completed Cakes 

 

Level of Skills learnt: Advance 

Duration: 2 Days Certified Course ( Weekday or Weekend) 

Time: 09:00 to 17:00   (Time is based on full capacity - times may differ as per number of bookings on the day) 

Course Fee: R6,900 

Suitable for: Confident and ready to take their

                      decorating to the next level. Suitable

                      for those looking to specialize in     

                      fondant,  novelty & celebration cakes 

Requirements: Fair knowledge or experience is beneficial to become proficient.  We suggest to have completed Beginners & Intermediate Cakes Courses to attain the some level of experience hands on techniques and knowledge. It is better as this allows you to better master the techniques taught in this course having a good level of experience and technique of cakes first. 

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cakes, Ganache & Fondant"

079 451 2516

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CAKE TOPPERS ESPECIALLY FOR CLASSIC BIRTHDAY, ENGAGEMENT AND WEDDING CAKES

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Sugar Flowers will add that special touch to your cakes.  What makes these flowers a definite hit is that are made with gum paste is a sugar dough.  This dough is stretchable, elastic and pliable which makes your flowers absolutely authentic, real and yet edible. Yes that's right Edible !!!

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Gum-paste sugar flowers are not difficult in fact they are easy and take skill and craft to perfect.  Once they are prepared and have dried, you will end up with beautiful, porcelain hard, life-like flowers. If keep away from moisture and light, these flowers will keep for years!

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Looking to learn and perfect

• Gum-paste / Sugar Flowers 

• Create real and long lasting decorative flowers for different cakes and occasions 

• Enhance your options for cake toppers 

• Improve your cost on the overall cake and design ​

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You will Make 

1. Flame Lilly

2. Southern Magnolia Flower

3. Tiger Lilly

4. Anemone Flower

5. French Magnolia Flower

6. Peony Flower

7. Rose ​

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Skills & Techniques 

• Gum-Paste Techniques

• Sugar Craft flower skills 

 

Level of Skills Learnt:  Beginners, Intermediate & Advance

Duration: 2 Day Certified Course ( Weekday or

                 Weekend) 

Time: 09:00 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

            on the day) 

Course Fee: R3,500

Suitable for: Anyone currently a beginner baker or

                      has a fair level of baking experience.

                      Looking to expand their skills in

                      sugar craft and gum-paste / sugar

                      flowers

Requirements: No previous knowledge or

                          experience 

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Gum-Paste Sugar Flowers"

079 451 2516

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Cake pops, cakesicle molds, frosting,  chocolate, chocolate molds, drizzle and soft sponge.   Need I say more, its fun and easy baking and creative techniques.  

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Looking to learn and perfect

• Cake pops 

• Cakesicles  

• Geometric hearts 

• Chocolate molds 

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You will Bake ​

• Work with milk, white & dark chocolate

• Tempering of chocolate 

• Working with molds 

 

Introduction to Mold and Tempering Techniques

• Cakesicles molds

• Cake pop decoration 

• Chocolate molds 

• Geometric molds 

• Tempering chocolate 

• Drizzle of chocolates 

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Skills & Techniques 

• Variety of chocolate tempering and contemporary techniques 

• Cake toppers

• Decorative cake boxes ​

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Level of Skills Learnt: Beginners & Intermediate 

Duration: 1 Day Certified Course (Weekday or

                   Weekend)

Time: 09:00 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

            on the day) 

Course Fee: R3,500

Suitable for: Anyone currently a

                     beginner baker or has a fair level of

                     baking experience.

Requirements: No previous knowledge or

                          experience 

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Cake Pops Course"

079 451 2516

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Fresh cream cakes are a must for many and they absolutely love them. The biggest challenge is working with cream.  Suppose you want to make elegantly decorated cake but you want the cream to hold its shape for some time and not be too susceptible to heat.  Well here you go!!! 
Stress no further and find your feet making cream cakes ​

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Looking to Learn ​

• Egg-free Sponge Products

• Various Sponge based Products

• Stable Cream

• Cakes

• Fruit fillings

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You will Bake & Make

• Vanilla Sponge Cake

• Red Velvet Sponge Cake (Moist Moist Moist)

• Chocolate Sponge Cake

 

Final Products

• ​Classic Vanilla Cake

• Ganache Chocolate Cake

• Red Velvet Cake 

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Skills & Techniques

• Egg Free Recipes & Products

• Working with a Stable Cream

• Cake Designing

• Cake Decorating 

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Level: Beginners and Intermediate

Duration: 1 Full Day Course

Time: 09:00 to 17:00  (Time is based on full capacity

           - times may differ as per number of bookings

            on the day) 

Course Fee: R5,000

Requirements: Fair amount of knowledge and experience is beneficial 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport​

​

Booking is Essential

WhatsApp "Dates & Schedule Cream Cakes / Egg Free Cake Course"

079 451 2516

Here you go

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Our Gluten-free cake course is a specialty product made with alternative flours and other various ingredients that contain no gluten, this is for a great option for those who selectively chose this form of diet or may have celiac disease.

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The cupcakes are better than our classic ones

& best part is you can eat as many ... guilt free ;)​

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Looking to Learn ​

• Gluten Free Sponge Products

• Various Gluten Free Ingredients to Use

• Cakes

• Cupcakes

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You will Bake & Make Gluten Free

• Chocolate Sponge / Red Velvet Sponge

• Vanilla Cupcakes

• Vanilla Sponge Cake

• Chocolate Cupcakes

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Skills & Techniques

• All organic and Gluten Free Products

• Prepare and Bake Gluten Free

• Gluten Free Sponge Based Products 

• Organic Sponge Based Products

• Large Batches of Cupcakes 

• Triangle Silicon Cake Baking & Decorating 

• No use of Nuts

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Additional ​Notes

• Gluten Free Baking Guidelines & Notes 

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Level: Intermediate

Duration:  2 Day Course ( Weekday or Weekend)

Time: 09:00 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

           on the day) 

Course Fee: R6,900

Requirements: A fair amount of knowledge and

                         experience is highly beneficial. 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Gluten Free Cakes"

079 451 2516

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The Much awaited Vegan Cakes & Vegan Buttercream Frosting

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A vegan diet doesn't include any products that come from living beings. This includes not only meat but also dairy products, honey, and more.  Learn the began baking methods, recipes, & essential tips and techniques.  Trust US -  they are as delicious and You wont even realize the difference!!! Our formulas and recipes are here

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Looking to Learn ​

• Vegan Sponge Products

• Various Vegan Ingredients to Use

• Vegan Buttercream Frosting

• Cakes

• Cupcakes

• Cookies​

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You will Bake & Make Vegan

• Vanilla Sponge Cake

• Chocolate Muffins

• Vegan Carrot Cake

• Vanilla Cupcakes

• Oats and Coconut Cookies​

• Vegan Buttercream Frosting

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Skills & Techniques

• All Organic and Vegan Products

• Prepare and Bake Vegan Sponge Based Products

• Prepare Vegan Buttercream Frosting

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Additional Recipes

• Vegan Chocolate Sponge Cake

• Vegan Classic Cheesecake

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Additional Notes

Vegan Baking Guidelines & Notes 

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Level: Intermediate

Duration: 2 Day Course (Weekday or Weekend) 

Time: 09:00 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

            on the day) 

Course Fee: R8,500

Requirements: Fair amount of knowledge and

                          experience is highly beneficial 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

 

Booking is Essential

WhatsApp "Dates & Schedule Vegan Baking"

079 451 2516

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LAMINATION & PASTRY COURSE 

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Come fall in love with French Pastries. Be able to make amazing French classics such as Croissants, Tartlets, Custard Slices, Profiteroles, Chocolate éclairs and Paris-Brest to name a few. 

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Learn the fundamental techniques and how to make pastries.  Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.

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Looking to learn and perfect

• Make a variety of confectionary & savory pastry items using puff pastry 

• Understand and work an enriched dough

• Practice and learn the techniques and methods of Lamination 

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You will Make & Bake

• Croissant Pastry Dough ​

• Classic Croissants​

• Pain Au Chocolat​​​

• ​Butter Puff Pastry 

• Mille-Feuille /Custard Slices

• French Pastry Cream 

• ​Chantilly Cream

• Diplomate Cream

• Cream Horns ​

• Basic Enriched Dough 

• Cinnabons ​with glaze

• Frangipane

• Rose Des Sable Au Chocolat​

• Chocolate Eclairs​

• Choux à la Crème ​/ Choux Pastry ​

• Classic Eclairs ​ + Paris-Brests​​ +Profiteroles  

• ​Pâte Sucrée / French Sweet Short-Crust Pastry ​

• Milk Tart​​ + Classic  Milk Tart Filling​

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Skills & Techniques 

• Viennoiserie / Enriched Yeast Leavened Pastry Dough

• Preparation of enriched dough

• Lamination techniques and method  

• Designing and decorating French Patisserie Pastries ​

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​Level of skills learnt:  Intermediate

Duration: 2 Day (Weekend Course)  or 3 Day

                 (Weekday Course) Certified Course  

Time: 09:00 to 17:00  (Time is based on full capacity

          - times may differ as per number of bookings

           on the day) 

Course Fee: R6,900

Requirements: Fair and good amount of knowledge

                          and experience in baking and pastry

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

 

Booking is Essential

WhatsApp "Dates & Schedule Pastry Course"

079 451 2516

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FLOUR BASED CONFECTIONERY FOOD PRODUCT WHICH IS  MADE AND BAKED COMPLETELY DIFFERENTLY TO CAKES 

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Much like cake, biscuit and cookies are soft and crumble unlike the sponge based products.  A biscuit is a flour-based baked food product.  Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their biscuit cousins.  One Day Class is a must to perfect scones, biscuits & cookies 

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Looking to learn and perfect

• Make a soft dough for both biscuits & cookies

• Understand the texture of both biscuits & cookies

• Use various piping skills to create decorative biscuits 

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You will Bake

• ​​​​​​Almond Snowballs / Greek Cookies

• French Madeline's

• English Ginger Cookies ​​

• Lemon Poppy Seed Biscuits

• Classic New York Choc Chip  

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Skills & Techniques 

• Perfecting the texture of biscuit and cookies

• Cookies require soft dough, while biscuits require hard dough.

• Cookies are little heavier than biscuits, whereas, biscuits are fluffier 

• Methods and process for making these biscuit and cookies based products 

• Storage and managing orders ​​

​​

Level of Skills Learnt: Basic Skills, Intermediate & Advance

Duration:  1 Day Course 

Time: 09:00 to 17:00  (Time is based on full capacity

          - times may differ as per number of bookings

           on the day) 

Course Fee: R3,900

Suitable for: Anyone! ​

Requirements: Somewhat some previous knowledge

                          or experience is beneficial 

​

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport​

​

Booking is Essential

WhatsApp "Dates & Schedule Biscuit & Cookie Course" 

0794512516

YEAST BASED FLOUR PRODUCTS 

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A variety of yeas dough recipes you can use for making loaf bread, pizza and dinner rolls anything you can think of using bread.

 

Going through the process of kneading any  dough is crucial and the correct method results in a great texture.  There are lots of different types of dough, and the technique for making pizza dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads. 

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Looking to learn and perfect

• Process of making a variety of dough

• Proof the yeast, scaling ingredients, mix, knead, proof the dough

• Working with doughs that are made differently and result in different end products. 

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You will Bake

• Bakery Style Bread OR Brioche Buns 

• Burger Buns / Dinner Rolls

• Cinnamon Rolls / Cinnabon's with Glaze

• Grissini's / Sesame Bread Sticks

• Braided Enriched Bread / Challah Bread

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Skills & Techniques 

• ​Fermentation process 

• Understand and work with a leavening agent 

• Kneading technique 

• Proofing process 

• Shaping dough 

​​

​Level of Skills Learnt: Beginners, Intermediate & Advance

Duration:  1 Day Course 

Time: 09:00 to 17:00  (Time is based on full capacity

           - times may differ as per number of bookings

            on the day)

Course Fee: R3,500 

Suitable for: Anyone!

Requirements: Some insight or  knowledge or

                          experience is beneficial 

 

SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

​

Booking is Essential

WhatsApp "Dates & Schedule Dough& Bread Course"

079 451 2516

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STARTING UP A SMALL BUSINESS OR BAKERY

 

We got you. Are you interested in baking, are you keen on learning the ins and outs of baking methods for large quantities and production volume. Are you looking to start a small business, are you a baker who is ready to start a bakery business.  This course is for anyone interested in understanding the bakery confectioners baking process and ingredients. 

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They say bread will get you on your feet but its confectionary that will make you money.  Starting a bakery is an exciting project! Learn all the requirements,  tips, tricks and secrets required to in a bakery. 

​

Looking to learn 

• The key procedures for baking depending on scale

• Work with various ingredients used in a commercial setting 

• Make a variety of sponge based products

• Use various piping skills to create decorative bakery cakes 

​

You will Bake​​​

​

• Scones​​

• Chelsea Buns ​​

• Madeira Cakes ​​

• Chocolate Muffins ​​

• Queen Cakes​

• Chocolate Cake with Chocolate Icing  ​

• Vanilla Sponge Cake  & Buttercream Icing ​

• A Bakery Premix for home baking

 

Skills & Techniques 

• Process to making items found in a bakery. 

• Breads, scones & cake items 

• Learn more in- depth details of mass production  

• Bakery Business Plan 

• Bakery Start Up Checklist 

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SACA Certificate of Completion & Achievement will be made available upon request.  PDF / Soft Copy Emailed upon providing Proof of ID or Passport

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​Level of Skills Learnt: Beginners, Intermediate & Advance 

Duration: 2 Day Course ( Weekday or Weekend) 

Time: 09:00 to 17:00   (Time is based on full capacity

           - times may differ as per number of bookings

           on the day)

Course Fee: R6,500 

Suitable for: Anyone! ​

Requirements: No previous knowledge or

                          experience 

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Booking is Essential

WhatsApp "Dates & Schedule Bakery Confectioners Course"

079 451 2516

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