Executive Development Programme in Green Baking
-- ViewingNowThe Executive Development Programme in Green Baking is a certificate course designed to empower baking professionals with sustainable and eco-friendly practices. In an era where environmental consciousness is paramount, this programme highlights the importance of reducing carbon footprint in the baking industry.
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Students enrolled
GBP £ 149
GBP £ 215
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โข Fundamentals of Green Baking: An introduction to the principles and practices of green baking, including sustainable ingredients, energy efficiency, and waste reduction.
โข Sourdough Bread Baking: A deep dive into the art and science of sourdough bread baking, including the benefits of natural fermentation and the use of whole grain flours.
โข Plant-Based Baking: An exploration of plant-based ingredients and techniques for creating delicious and nutritious baked goods, including vegan and gluten-free options.
โข Sustainable Ingredient Sourcing: A review of best practices for sourcing sustainable ingredients, including working with local suppliers, reducing food miles, and choosing fair trade and organic options.
โข Energy Efficiency in Baking: Strategies for reducing energy consumption in baking, including the use of energy-efficient equipment, optimizing oven temperatures, and reducing waste heat.
โข Waste Reduction and Management: Techniques for reducing waste in the bakery, including portion control, inventory management, and composting or recycling food waste.
โข Green Bakery Operations: An overview of best practices for operating a green bakery, including water conservation, waste reduction, and the use of renewable energy sources.
โข Marketing and Branding for Green Bakeries: Strategies for promoting a green bakery and building a strong brand, including social media marketing, customer education, and community engagement.
โข Financial Management for Green Bakeries: An introduction to financial management principles for green bakeries, including cost control, pricing strategies, and revenue forecasting.
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