Trained staff carrying out their daily tasks consistently well provides a platform on which to build success.
In-house training need not be expensive and given the present economic climate “up-skilling” of local employees can be a cheaper option than “head hunting”.

In-house Training for Hotels & Bakeries
Trade Seminars & Demonstrations
Starting a Bakery
Succeeding in the Bakery Business
Product development and successful selling
Fundamentals in bread baking
Par bake & frozen dough technology
Sour dough production
Meal, grain & high fibre bread
Artisan’s bread
Pizza & Foccacia
Danish pastries & Croissants

Choux pastry production
Puff pastry production
Short pastry production
Canapés and other delightful snacks
Introduction to continental cakes
Advanced gâteaux & cakes
French & Italian pâtisserie
Desserts for hotels & restaurants
Ice cream specialities & frozen desserts
Working with Chocolate
Petits fours and Confectionery
Hand modeled marzipan fruit & figures