Kenya Coffee School and Barista Mtaani Pastry & Confectionaries
Introduction to International Pastry and Confectionaries at KCS
Call : 0707503647 or 0704375390
Duration: 6 Weeks
Full Fee: KES 45,000
Program Overview
This Micro Certificate Program introduces learners to the art and science of pastry and confectionary making. It blends European classics (gelato, chocolates, sweets) with Kenyan flavors and creativity, giving students both technical skills and cultural depth.
Topics to be Learned (Week-by-Week)
Week 1: Introduction to Pastry & Confectionaries
- History of pastries and sweets in global cuisine
- Tools, equipment, and hygiene in pastry kitchens
- Basic doughs and batters (shortcrust, puff, sponge)
Week 2: Chocolates & Confectionary Science
- Cocoa processing & chocolate making
- Tempering, molding, and flavoring chocolate
- Introduction to sweets (candies, toffees, brittles)
Week 3: Gelato & Frozen Desserts
- History and science of gelato vs ice cream
- Base preparation (milk-based, fruit-based, nut-based)
- Flavor innovation (Kenyan coffee, tropical fruits, local herbs)
Week 4: Nutella, Spreads & Fillings
- Nut-based spreads (hazelnut, peanut, cashew)
- Cream fillings and ganaches
- Application in pastries and cakes
Week 5: Classic & Modern Pastries
- Viennoiseries (croissants, Danish, brioche)
- Tarts, eclairs, profiteroles
- Kenyan-inspired pastry fusions (coconut mandazi tart, chai-spiced eclairs)
Week 6: Final Project & Assessment
- Students develop a signature pastry/confectionary product (e.g. gelato flavor, chocolate brand, pastry line)
- Presentation & tasting session
- Evaluation: Practical demo + concept pitch
Outcome
Graduates of the Pastry & Confectionaries MCP will:
- Gain hands-on skills in gelato, chocolate, spreads, and sweets
- Understand classic and modern pastry techniques
- Innovate with Kenyan and global flavors
- Be ready to start a pastry career or small business
Award: Micro Certificate in Fundamentals of Pastry & Confectionaries (KCS)