Home | IM - TNNP

Welcome to Institutional Management Department of The Nairobi National Polytechnic

Now, you are in control!

Baking Technology

Department of Institutional Management

Baking Technology is a practical and industry-driven discipline within the Department of Institutional Management that focuses on the production, processing, and presentation of baked goods for institutional, commercial, and hospitality settings. The program equips learners with technical skills, scientific knowledge, and management principles required to operate efficiently in bakeries, hotels, catering units, schools, hospitals, and other large-scale food service institutions.

The course integrates baking science with hands-on training in bread production, cake and pastry preparation, yeast products, icing and decoration, food safety, quality control, and equipment operation. Emphasis is placed on hygiene and sanitation, occupational safety and health, cost control, standardization of recipes, and sustainable production practices relevant to institutional environments.

Graduates of Baking Technology are prepared for employment as bakers, pastry assistants, bakery supervisors, or food production personnel, and are also equipped with entrepreneurial skills for self-employment. The program follows a competency-based training approach aligned with national qualification frameworks and industry standards to ensure graduates meet current and emerging workforce demands.

Available courses

Prepare Cakes

This unit equips learners with the knowledge and practical skills required to prepare a variety of cakes in a professional baking environment. It covers the preparation of cakes using different methods, including rubbed-in, creamed, whisked, and all-in-one techniques, in line with standard recipes and workplace procedures.

Learners will be trained to select and measure ingredients accurately, use appropriate mixing and baking techniques, operate baking equipment safely, and apply correct temperature control to achieve consistent quality. The unit also emphasizes hygiene, food safety, occupational health and safety, cooling, presentation, and packaging of finished cakes according to industry standards.

Upon completion of this unit, learners will be able to produce a range of cakes that meet quality, safety, and presentation requirements within the hospitality and baking industry.

Teacher: Anthony Murage

Prepare Bread

Prepare Breads

This unit provides learners with the knowledge and practical skills required to prepare a variety of breads in a professional baking environment. It covers the production of white breads, whole meal breads, flat breads, and sweet and enriched breads using standard recipes and approved workplace procedures.

Learners are trained to select, weigh, and mix ingredients accurately; handle and knead dough correctly; divide, shape, proof, bake, cool, slice, and package bread products to industry standards. The unit emphasizes temperature control, quality consistency, hygiene and sanitation, occupational safety and health, and the correct use and maintenance of baking equipment.

Upon completion of this unit, learners will be able to produce a range of bread products that meet quality, safety, and presentation requirements within the hospitality and institutional baking industry.

Teacher: Anthony Murage

Perform Cake Icing

This unit equips learners with the knowledge and practical skills required to perform cake icing in a professional baking and hospitality environment. It focuses on the preparation and application of different types of icing, including buttercream, whipped cream, royal icing, and ganache, in accordance with standard recipes and workplace requirements.

Learners will develop skills in selecting and preparing icing ingredients, using appropriate tools and equipment, applying icing techniques such as piping, smoothing, and basic lettering, and achieving consistent texture, finish, and presentation. The unit also emphasizes hygiene and sanitation, occupational safety and health, temperature control, creativity, and proper packaging and presentation of iced cakes.

On completion of this unit, learners will be able to ice cakes to meet quality standards and customer requirements within the hospitality and baking industry.