Baker – KNQF Level 4 (Competency-Based Course)

The Baker KNQF Level 4 course is a competency-based training program designed to equip learners with the practical skills, knowledge, and professional attitudes required to work as a qualified baker in the hospitality and food production industry. The course aligns with the Kenya National Qualifications Framework (KNQF) and has been developed in collaboration with industry stakeholders to meet current workplace standards.

Learners will gain hands-on experience in preparing a wide range of baked products, including cakes, breads, pastries, and yeast-based products, using industry-approved techniques, recipes, and equipment. The course emphasizes food safety, hygiene, occupational safety and health, quality control, and creative presentation.

Key areas of training include:

  • Preparation of cakes using different methods (rubbed-in, creamed, whisked, and all-in-one)

  • Bread production, including white, whole meal, flat, sweet, and enriched breads

  • Preparation of yeast products using straight, modified straight, and sponge dough methods

  • Pastry production, including short, sugar, puff, and choux pastries

  • Cake icing and decoration using buttercream, whipped cream, fondant, royal icing, and ganache

  • Packaging and presentation of baked products according to workplace and customer requirements

Assessment is competency-based and includes practical demonstrations, projects, portfolios, and workplace or simulated workplace assessments.

Upon successful completion, graduates are prepared for employment in bakeries, hotels, restaurants, catering establishments, or for self-employment in the baking and pastry sector. The course also allows for multiple entry and exit pathways, supporting flexible learning and career progression within the hospitality industry.

Prepare Cakes

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.

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.

Perform Cake Icing

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.