A Pastry Chef or Baker is a professional skilled in the art of baking and dessert creation. They are responsible for preparing a variety of baked goods such as breads, cookies, cakes, tarts, and pastries, with attention to taste, texture, and presentation.
Today’s baker is also expected to understand food safety, proper handling of ingredients, and trends in international patisserie.

Certificate in Commercial Cookery – Bakery and Patisserie Arts – 1 Month is an introductory vocational qualification of King Hospitality College designed to equip learners with foundational skills and knowledge in basic bakery and pastry production. This qualification focuses on routine bakery tasks, simple preparation techniques, and essential hygiene and safety practices, enabling learners to assist effectively in bakery operations under supervision.

The offered qualification aims to help aspiring bakery chefs gain hands-on experience in preparing a selection of fundamental baked goods, including cookies, muffins, basic breads, and commercially popular cakes. With high emphasis on practical skill development alongside basic theoretical understanding, this qualification prepares learners for entry-level roles such as bakery assistants or helpers.

This course is comparable to any national or international Level II – Certificate in Bakery Course. 

Certification Criteria

1. Attendance – Min 80%
2. Demonstration of practical skills.

Course Credentials

• Duration: 25-26 Days
• Hours: 70 – 75 Hours
• Credits: 3 Credit Points