This Specific module introduces bakery techniques. The course content will assist in
developing the knowledge, skills and attitudes necessary to prepare and present simple
bakery products. The leaner will be able to identify the necessary quality bakery
ingredients, tools, equipment and apply appropriate baking techniques to prepare
various simple breads under minimum supervision
- Teacher: Jean Paul Rugirangoga
This module describes the skills, knowledge and attitude required to prepare vegetables and starch dishes. At the end of this module, the trainees will be able to prepare vegetables, Cook Vegetables, prepare starches and cook starches under minimum supervision.
- Teacher: Françoise Nyiramponoke