About this Course

Looking for a fresh perspective on bread making? this online course will introduce you to bread-making techniques that go beyond the recipes. Explore the 12 stages of bread making and learn trade secrets for measuring, mixing, proofing and baking four different types of bread. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen. you can even start a bread baking business with the knowledge you will gain from this course.



What you'll learn:


  • Techniques of bread making
  • Kneading, shaping and baking your bread
  • Learning about fermentation, bread baking process and gluten
  • Making different type of bread such as: plain white bread, Wheat bread, Shawarma bread, Bread rolls.
Course CodeUNN/OC/0028
Course Start DateStarted
Course Duration2 Months
Dedication2 - 4 Hours per Week
Number of Modules4
School offering courseUNN Enterprise Skill Acquisition School
Video/Audio MediaAudio & Video
Course Fee15000.00

Certificate of Proficiency

A Certificate of Proficiency is awarded to you at successful completion of courses designed to prepare you for a new career or enhance your skill set. This empowers you to be more productive and marketable in today's global market.

Learn More about this certificate

Associated Programs

Pages: 1

UNN Online Program

Confectionery Production and Data Analytics

This is a dual diploma program that offers you a diploma in Confectionery Production and Software Data Analytics upon completion of the program.

Program Courses: 9

Course Prerequisites / Requirements

This course has no strict requirements. Anyone is qualified to take this course so long as the student is familiar with taking online courses on the platform. Once registered in this course, you will be required to complete activities such as assignments or quiz in order to proceed. The course has been structured in a way to promote ease of understanding. You must be dedicated in this course; you should spend at least an average of 2 hours per day on this course.