Foundation Course

The 1-week Foundation Baking Course provides a strong base for beginners entering professional cake and pastry training. It covers essential bakery tools, kitchen hygiene, and safety protocols needed for a structured baking environment. Students learn the science of key ingredients such as flour, fats, sugars, and leaveners, along with accurate weighing and measuring techniques. The course includes demonstrations of basic cake mixing methods—creaming, whisking, and one-bowl techniques—plus guidance on oven settings, temperature control, and baking do’s and don’ts. By the end of the week, learners gain confidence through hands-on practice with simple eggless sponges, preparing them for more advanced modules.