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Bakery / Pastry Course - Course Structure

The course is structured into 6 Modules:

Modules 1 , 3 , 5 of 8 weeks each
At the Institute

Modules 2 , 4 , 6 of 8 weeks each
Industrial attachment
( inclusive of 1 week break each)

	General Information
	DIPLOMA - COURSE SUBJECT OUTLINE
Module 1 (8 Weeks) at TCCI	Practicals: Bakery Demonstrations and Practical application in the Training Kitchen Theory: Safety and First Aid, Product Knowledge, Hygiene, Bakery Knowledge, Industrial Visit, Computer Studies.
Module 2 (8 Weeks) In-training	Practicals: Practical In-training in Commercial Bakery in Nairobi.
Module 3 (8 Weeks) at TCCI	Practicals: Demonstrations (Cakes, Cookies and French Pastries) - Practical application in the Training Kitchen Theory:Product Knowledge, Bakery Knowledge, Industrial Visit, Computer Studies.
Module 4 (8 Weeks) In-training	Practicals: Practical In-training in a Commercial Bakery of Pastry Shop in Nairobi.
Module 5 (8 Weeks) at TCCI	Practicals: Demonstrations (Gateaux, Flans, Pies and Hot and Cold Desserts) - Practical Application in the Kitchen. Theory:Food Legislation, Bakery Administration, Recipe Development & Recipe Costing, Nutrition, Industrial Visit, Computer Studies.
Module 6 (8 Weeks) In-training	Practicals: Practical In-training in a Commercial Catering Operation (Pastry Shop, Restaurant or Hotel Operation) in Nairobi.
Final Examination 1 week	Practicals: All subjects at Top Chef Culinary Institute (5 Days)
* Unforeseen situations like Public Holidays, Christmas Holidays may vary Module timing.
Visit to Food Processors, Markets, Dairy Producer etc. are part of respective subjects above.

Internship

The Institute will assist students in finding in-training placement in high standard Commercial Bakeries, Pastry Shops and Hotel Pastry Sections to further their knowledge and skills.

Culinary Demonstrations

This will cover all major product groups: Breads , Cakes , Cookies , French Pastries , Gateaux , flans , Pies, Hot and Cold Desserts.