Certificate in the Theory of Breadmaking

The Chamber does not provide any training. Its Learning Guide for the Certificate in the Theory of Breadmaking is a self-study course which provides an in-depth knowledge of the theoretical aspects of plant baking. The subject matter covers:

• The History of bread

• The Quality Attributes of Bread

• South African Bread Legislation

• Health and Safety in the Bakery

• The Ingredients of Bread

• The Dough Making Process

• Plant Layouts

• The Bread Baking Process

• Bread Cooling and Packaging

• Bread Faults

The Examination for the Certificate in the Theory of Breadmaking is aimed at persons with the responsibility of supervising production in a plant bakery. This examination would appeal to people who wish to further their careers in the baking industry such as food technologists and personnel involved in the bread production process.

Grade 12 (Matric) is advisable for this examination. However, the minimum entry requirements are:

• English Grade 10 or equivalent
• Mathematics Grade 10 or equivalent

Certificate in the Basics of Breadmaking

The Learning Guide for the Certificate in the Basics of Breadmaking covers the following subjects:

• The History of bread
• The Nutritional Value of Bread
• Health & Safety
• Cleaning & Sanitising
• Food Safety
• Bread Legislation
• Bakery Measurements & Calculations
• Bread Ingredients
• The Bread Making Process
• Plant Layout
• Cooling & Packaging
• Understanding the Quality of Bread and Bread Faults

The examination for the Certificate in the Basics of Breadmaking is for candidates who wish to gain an overall understanding of plant baking. It is also considered to be a very useful introduction to bakery operations for senior baking personnel, e.g. accountants and managers, who require a sound basic knowledge of plant baking.

The examination entry requirements for this examination are:

• Grade 10 (Std 8) or
• AET (ABET) Level 4 (Literacy and Numeracy)

Both Learning Guides are copyright protected.