Courses & fees
Our training programmes
Hands-on baking and confectionery training in Nairobi. Short courses run two weeks each unless noted; certification programs follow TVET term schedules.
Baking & Confectionery Short Courses
Progressive levels from beginner cake and bread skills through advanced decoration, pastry, and business subjects. Entry: KCPE and above.
Level One — Foundation
Level bundle: Ksh 52,500 — Save when you enrol in all five courses at this level
Cake Decoration
Ksh 13,500
- Birthday decoration
- Basket weaving
- Cartoon character
- Anniversary cake
- +2 more
Level Two — Intermediate
Level bundle: Ksh 44,000 — Save when you enrol in all four courses at this level
Cake Making — Intermediate
Ksh 13,500
- Red velvet
- Sponge cake
- Chocolate fudge
- White forest
- +2 more
Puff Pastry — Advanced
Ksh 13,500
- Sugar shells
- Jam turnover
- Sweet palmer
- Vegetable pie
- +2 more
Bread Making — Intermediate
Ksh 13,500
- Cinnamon bread
- Milk bread
- Cheese bread
- Rye bread
- +2 more
Module One — CDACC Level 3
Level bundle: Ksh 165,000 — Complete all 11 units — fees inclusive of ingredients
Cake Making — Rubbed-in Method
Ksh 15,000
- Rubbed-in cake preparation techniques
- Ingredient ratios and mixing methods
- Baking temperatures and times
- Quality assessment
Cake Making — Creamed-in Method
Ksh 15,000
- Creamed-in cake preparation techniques
- Fat and sugar incorporation
- Aeration methods
- Texture development
Cake Making — Whisked-in Method
Ksh 15,000
- Whisked-in cake preparation techniques
- Egg-based aeration
- Foam stability
- Light texture achievement
Cake Making — All-in-one Method
Ksh 15,000
- All-in-one cake preparation techniques
- Quick mixing methods
- Consistency control
- Efficient production
Bread Making — White Bread
Ksh 15,000
- White bread preparation
- Fermentation control
- Proofing techniques
- Crust and crumb development
Bread Making — Wholemeal Bread
Ksh 15,000
- Wholemeal bread preparation
- Fiber incorporation
- Nutritional considerations
- Texture modification
Bread Making — Flat Bread
Ksh 15,000
- Flat bread preparation
- Traditional techniques
- Regional varieties
- Quick production methods
Bread Making — Sweet and Enriched Bread
Ksh 15,000
- Enriched bread preparation
- Fat and sugar additions
- Flavor development
- Specialty breads
Cake Icing — Buttercream
Ksh 15,000
- Buttercream preparation
- Flavor variations
- Piping techniques
- Application methods
Cake Icing — Whipping Cream
Ksh 15,000
- Whipping cream preparation
- Stability techniques
- Flavor incorporation
- Decoration applications
Cake Icing — Packaging
Ksh 15,000
- Iced cake packaging techniques
- Presentation standards
- Transport considerations
- Quality preservation
Module Two — CDACC Level 4
Level bundle: Ksh 180,000 — Complete all 12 units — fees inclusive of ingredients
Yeast Products — Straight Dough
Ksh 15,000
- Straight dough preparation
- Yeast activation
- Fermentation control
- Product development
Yeast Products — Modified Straight Dough
Ksh 15,000
- Modified straight dough techniques
- Enhanced fermentation
- Flavor development
- Texture improvement
Yeast Products — Sponge Dough
Ksh 15,000
- Sponge dough preparation
- Two-stage fermentation
- Pre-ferment techniques
- Complex flavor development
Pastries — Short Pastry
Ksh 15,000
- Short pastry preparation
- Fat incorporation methods
- Texture control
- Baking techniques
Pastries — Sugar Pastry
Ksh 15,000
- Sugar pastry preparation
- Sweet dough techniques
- Specialty applications
- Finishing methods
Pastries — Puff Pastry
Ksh 15,000
- Puff pastry preparation
- Lamination techniques
- Turn methods
- Classic applications
Pastries — Choux Pastry
Ksh 15,000
- Choux pastry preparation
- Piping techniques
- Baking methods
- Filling applications
Cake Decoration — Fondant Icing
Ksh 15,000
- Fondant preparation
- Rolling and covering
- Coloring techniques
- Sculpting basics
Cake Decoration — Royal Icing
Ksh 15,000
- Royal icing preparation
- Piping techniques
- Lace work
- Run-out techniques
Cake Decoration — Ganache Icing
Ksh 15,000
- Ganache preparation
- Temperature control
- Application techniques
- Flavor variations
Cake Decoration — Packaging
Ksh 15,000
- Decorated cake packaging
- Presentation standards
- Transport considerations
- Quality preservation
Module Three — CDACC Craft Certificate (Level 5)
Level bundle: Ksh 80,000 — Per unit of learning — fees inclusive of ingredients
Craft Certificate — Unit 1
Ksh 80,000
- Advanced baking techniques
- Quality control systems
- Production management
- CBET assessment preparation
Craft Certificate — Unit 2
Ksh 80,000
- Industrial baking operations
- Food safety and hygiene
- Equipment maintenance
- CBET assessment preparation
Craft Certificate — Unit 3
Ksh 80,000
- Business management
- Costing and pricing
- Record keeping
- CBET assessment preparation
Module Four — CDACC Diploma (Level 6)
Level bundle: Ksh 100,000 — Per unit of learning — fees inclusive of ingredients
Diploma — Unit 1
Ksh 100,000
- Advanced baking technology
- Research and development
- Innovation in baking
- CBET assessment preparation
Diploma — Unit 2
Ksh 100,000
- Industrial production management
- Quality assurance systems
- Food safety management
- CBET assessment preparation
Diploma — Unit 3
Ksh 100,000
- Business strategy
- Financial management
- Human resource management
- CBET assessment preparation
Level Seven — Business Skills
General Subjects
Ksh 40,000
- Costing
- Bakery staff management
- Record keeping
- Communication skills
- +4 more
Diploma & Certificate Programs
Formal TVET qualifications in baking technology. Contact head office for current termly fee schedules and intake dates.
Diploma in Baking Technology
From Ksh 32,000
Termly fees apply — enquire for full breakdown
- Industrial baking operations
- Food safety and hygiene
- Equipment maintenance
- Production management
- +1 more
Craft Certificate in Baking Technology
From Ksh 28,000
Termly fees apply — enquire for full breakdown
- Commercial bread and pastry
- Kitchen hygiene
- Basic costing
- Practical production skills
Artisan in Baking Technology
From Ksh 25,000
Termly fees apply — enquire for full breakdown
- Foundation baking skills
- Workplace safety
- Product quality
- Entry-level bakery employment
Culinary & Vocational Programs
Additional skills-based programmes offered alongside our core baking curriculum.
Culinary Art
Ksh 13,000 / month
- Professional cookery
- Kitchen operations
- Menu preparation
- Food presentation
Baking & Pastry (Introductory)
Ksh 13,500
- Essential bread and pastry techniques
- Hands-on kitchen practice
Soap Making (CBET)
Contact for fees
- Bar soap
- Hair shampoo
- Dish wash
- Multipurpose liquid soap
- +2 more
Event Planning
Ksh 10,500 / month
- Event coordination
- Client management
- Budgeting and logistics
Business & Administration
Support programmes for students building careers in hospitality and small business.
Office Administration
Ksh 10,500 / month
- Office procedures
- Records management
- Communication
Business Administration
Ksh 10,500 / month
- Business operations
- Entrepreneurship fundamentals
- Management basics
NITA Trade Tests
National Industrial Training Authority trade tests for baking, food production, and food service — Grades 1, 2, and 3. Contact us to register.
Additional fees
Before you enroll
- Registration: Ksh 1,000 (once)
- Kit: Ksh 750 — dust coat and hair net
- Health certificate: Ksh 1,000 (long-course programmes)
Termly programme fees may include a practical ingredients levy — contact head office for the current fee structure.
Ready to enroll?
Register for your course today
Complete our online registration form to enroll in any of our baking and confectionery programmes.
Social Work & Community Development
Ksh 10,500 / month
- Community engagement
- Social services
- Development practice
More detail →