26/09/2026
Bakery & Pastry Production Course āĻāϰā§āϤāĻŋ āĻāϞāĻā§
āĻĢā§āϰāĻŋ āϏā§āĻŽāĻŋāύāĻžāϰ⧠āϰā§āĻāĻŋāϏā§āĻā§āϰā§āĻļāύ āĻāϰā§āύ āĻ https://forms.gle/iudAGM244aq5dCSY8
āĻāĻ āĻā§āϰā§āϏ⧠āĻā§ āĻā§ āĻļāĻŋāĻāĻŦā§āύ?
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āύā§āϏāϰāĻŖ āĻāϰāĻžāϰ āĻŦāĻŋāώ⧠āύā§āĨ¤ āĻāĻžāϞ⧠āĻŽāĻžāύā§āϰ bakery products āϤā§āϰāĻŋ āĻāϰāϤ⧠āĻĒā§āϰā§ā§āĻāύ āϏāĻ āĻŋāĻ ingredients, measurement, preparation techniques, baking methods āĻāĻŦāĻ food hygiene āϏāĻŽā§āĻĒāϰā§āĻā§ practical knowledgeāĨ¤
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âĒī¸ Bakery & Pastry-āĻāϰ āĻŽā§āϞāĻŋāĻ āϧāĻžāϰāĻŖāĻž
âĒī¸ Bakery Tools & Equipment-āĻāϰ āĻŦā§āϝāĻŦāĻšāĻžāϰ
âĒī¸ Ingredients āĻĒāϰāĻŋāĻāĻŋāϤāĻŋ āĻ āϏāĻ āĻŋāĻ āĻŽāĻžāĻĒ
âĒī¸ Dough Preparation & Handling
âĒī¸ Bread & Bun Preparation
âĒī¸ Cake Preparation & Baking
âĒī¸ āĻŦāĻŋāĻāĻŋāύā§āύ āϧāϰāύā§āϰ Pastry āϤā§āϰāĻŋ
âĒī¸ Cookies & Biscuits Preparation
âĒī¸ Cream & Filling Preparation
âĒī¸ Cake Decoration-āĻāϰ āĻŽā§āϞāĻŋāĻ āĻā§āĻļāϞ
âĒī¸ Baking Temperature & Time Control
âĒī¸ Food Safety & Kitchen Hygiene
âĒī¸ Product Storage & Handling
âĒī¸ Basic Food Costing & Portion Control
âĒī¸ Professional Bakery Workflow
āĻāĻ āĻā§āϰā§āϏāĻāĻŋ āĻāĻžāĻĻā§āϰ āĻāύā§āϝ?
āϝāĻžāϰāĻž Bakery, Pastry Shop, Hotel āĻŦāĻž Restaurant-āĻ āĻāĻžāĻ āĻāϰāϤ⧠āĻāĻžāύ āĻāĻŋāĻāĻŦāĻž āĻāĻŦāĻŋāώā§āϝāϤ⧠āύāĻŋāĻā§āϰ Bakery Business āĻā§ā§ āϤā§āϞāϤ⧠āĻāĻā§āϰāĻšā§āĨ¤
đ Academy of Information Technology (AIT)
āĻ āĻŋāĻāĻžāύāĻžāĻ āϏāĻžā§āĻŽāĻž āĻāĻļāĻžāύ āϏāĻŋāĻāĻŋ, (ā§Šā§ āϤāϞāĻž), āĻāϞā§āϰ āĻāĻžāĻšāĻžāϞ, āĻāĻā§āϏāĻŦāĻžāĻāĻžāϰāĨ¤
āĻĢā§āύ āĻ 01898840539