Postgraduate Certificate in Wholesale Bakery Operation
-- ViewingNowPostgraduate Certificate in Wholesale Bakery Operation: This certificate course is designed to provide learners with the essential skills and knowledge necessary to excel in the wholesale bakery industry. With a focus on both the practical and theoretical aspects of bakery operations, this course covers topics such as production management, quality control, inventory management, and safety regulations.
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• Wholesale Bakery Management: This unit will cover the fundamentals of managing a wholesale bakery, including inventory control, staff management, and financial planning.
• Advanced Baking Techniques: Students will learn advanced baking techniques, with a focus on artisan and specialty breads, pastries, and cakes. This unit will also cover the use of commercial bakery equipment.
• Quality Control and Food Safety: This unit will cover the principles of quality control and food safety in a wholesale bakery setting. Students will learn about Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP).
• Sales and Marketing for Wholesale Bakery: This unit will cover the sales and marketing strategies specific to wholesale bakery operations, including building relationships with customers, creating effective marketing materials, and understanding the sales process.
• Wholesale Bakery Operations: This unit will cover the day-to-day operations of a wholesale bakery, including production planning, scheduling, and logistics. Students will also learn about the regulatory environment for wholesale bakeries.
• Costing and Pricing for Wholesale Bakery: This unit will cover the costing and pricing strategies for wholesale bakery operations. Students will learn how to calculate the cost of goods sold, set prices, and manage margins.
• Wholesale Bakery Facility Design and Equipment: This unit will cover the design and equipment considerations for a wholesale bakery. Students will learn about the layout and design of a bakery, as well as the selection and maintenance of commercial bakery equipment.
• Wholesale Bakery Sustainability and Social Responsibility: This unit will cover the sustainability and social responsibility considerations for wholesale bakery operations. Students will learn about reducing waste, conserving energy, and supporting local communities.
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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
- BasicComputerSkills
- DedicationCompleteCourse
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- NotAccreditedRecognized
- NotRegulatedAuthorized
- ComplementaryFormalQualifications
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- ThreeFourHoursPerWeek
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- TwoThreeHoursPerWeek
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