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Bread Making Practical (4
Credits, 180 Hours)
This course is designed to
develop the practical skills necessary in producing yeast
items. Students are taught the production of a variety of
local and international breads and sweet yeast dough items as
well as how to identify product faults and causes.
Bread Making Theory (4
Credits, 60 Hours)
This course is designed to
provide the apprentice baker with the necessary technology
required to produce quality bake products. Students are
exposed to the theory of baking as it relates mixing,
ingredients, machinery and their impact on quality.
Sweet Goods Practical (4
Credits, 180 Hours)
This course is designed to
develop skills in the production of cake & pastry items.
Students are taught in the production of cakes, cookies,
pastries & icings. Emphasis is places on garnishing these for
display.
This course is
designed to demonstrate the practical and fundamentals element
required for making a wide range of pastries, cakes and
deserts.
Sweet Goods Practical (4
Credits, 180 Hours)
This course is designed to
demonstrate the practical and fundamentals element required
for making a wide range of pastries, cakes and deserts.
Sweet Goods Theory (4
Credits, 60 Hours)
This course focuses on the
raw materials used in the production of cakes and other pastry
items. It introduces some the principles used in formulating,
producing and baking these items.
Sanitation & Safety (2
Credits, 30 Hours)
This course is designed to
demonstrate the importance of proper hygiene sanitary
practices in the food service plant. Focus is made on the
practice of preventive measures.
Food Costing (4 Credits,
60 Hours)
This covers the procedures
and techniques which are utilized in producing food items. It
involves purchasing, receipt of goods, inventory control and
specific costing skills related to the food service business.
Communication Skills (2
Credits, 30 Hours)
In this course students
formulate and organize thoughts and ideas on a variety of
topics:
comprehend and evaluate
written and oral materials; write clear letters and memoranda
and demonstrate oral fluency in a variety of situation typical
to the work place.
Bakery Science (2 Credits,
30 Hours)
This
course is designed to assist the participants in appreciating
the science of baking and allow them to understand how science
can effect the final results in bake items. It also highlights
some of the do, donts &
"whys"
of the baking process and provides an understanding of
ingredient and how they interact.
Bakery Engineering (2
Credits, 30 Hours)
This course is designed to
provide a basic understanding of the mechanical and electrical
functions of bakery equipment. It is expected that students
will be able to undertake simple maintenance activity and
exposes the necessity for caution and the awareness for safety
when using bakery equipment.
Marketing (3 Credits, 45
Hours)
This is a study of
the concept of marketing as it relates to the to the
hospitality and tourism sector. This course will develop in
students an appreciation of the importance of hospitality and
tourism marketing as they develop skills necessary in the
field of hospitality and tourism. The major areas of emphasis
will be in the various definitions in marketing, the marketing
environment, marketing research, consumer buying behaviour,
and the marketing mix.
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Let
me take this opportunity to welcome you to the School of
Hospitality & Tourism Management’s Baking School website. It
is truly an exciting time now to be involved in baking in
Jamaica, as there are so many new developments in this area.
The involvement of US Wheat Associate in the School has
assisted to us to become the premier baking facility in both
Jamaica and the Caribbean. 
