Baking Technology Diploma at Kiambu Institute of Science .

Baking is a method of cooking that uses dry heat in an enclosed space. Typically done in an oven, baking occurs when heat makes contact with dough or batter and causes the starches in the dish to change form. This results in the development of a firm, browned surface due to the Maillard reaction, and a soft inside as a result of moisture getting trapped within the baked good. An enclosed space is necessary for baking in order to uniformly distribute heat, resulting in evenly cooked baked goods.

This Baking Technology Diploma program consists of competencies that an individual must achieve to enable him/her to manage bakery operations comprising of managing production of a variety of yeast products, pastry products and cakes and decoration of cakes. It also involves managing quality of bakery products and overall management of the production department of the bakery establishment.

Diplom ain Baking Technology graduates are equipped with a competitive edge to work in the Baking Industry as producers, supervisors or managers.

The mode of delivery of this Baking Technology program is structured coursework, Bread and Confectionery making practice and industrial attachments. All of these are aimed at providing the trainee with invaluable experience and knowledge of the Baking industry.

• KCSE Mean Grade C- (Minus) or
• Pass in relevant Craft Course or
• Equivalent qualification approved by KNEC.