Safety and Sanitation
Familiarity (Equipment, utensils and ingredients and its functions)
Knowledge on setting – up bakery business and its capital requirements.
Over view on Break even sales, feasibility study and Target market.
Baker’s formulation and recipe building.
Pandesal Variation (Malungay Pandesal, Native Pandesal, Cream Cheese Pandesal)
Hands – on Tasty, loaf bread, Whole wheat bread, Hamburger buns, Hot dog and foot long buns. Choco german roll, Cheese bread, Coco empanada, Spanish bread, mongo bread, mongo loaf, choco crinkles, , , sugar cookies, , hopia dice, Ube marble loaf, , Cheese cup cake.
Pork floss bread, Mashed potato Ensaymada, Toasted siopao, monay , putok, Coffee bun, ham bread, Recycled breads (kalihim, Pudding) egg pie, Mamon, Royal Bibingka.
Inventory Management, Production schedule, Ghant Charting.
Microsoft excel generated costing and selling price plus over 60 recipes!
At the seminar participants will be given lunch, snacks and materials for hands on.
Maximum 15 participants only.
NOTE: THERE IS NO PARKING IN THE VENUE BEST TO GE THERE VIA PUBLIC TRANSPORTATION/ LRT/ UBER/ GRAB
Registration is on-going!
For more information or for reservations, please call:
Telephone nos. 433-98-14; 587-47-46.
Mobile nos. 0947-2888-719 / 0995-2738-518