5. Associations and Training
Are you looking for associations to register with? Have a look at theSouth African Chamber of Baking.
The Skills Programmes are divided into fermented goods (bread, rolls and sweet dough), chemically aerated products (cakes, sponges and scones) and pastries (choux, short and Danish). All the skills programmes are registered with the SETA; and contribute to the National Certificate in Craft Bread and Flour Confectionery Baking (NQF 2).
Anchor also offers courses in Baking Theory (Ingredients and Process – 1 Day) and Practical Bread faults (2 days). Learners on all courses receive practical hands-on tutoring and are lectured on the theoretical aspects of all products covered. Planning, preparation, hygiene, and safety are integral parts of all courses.