We have celebrated another Café Barista focused celebration at our Eastwood training kitchen.  The students experienced making a vast array of bakery and savoury café products and how to identify all the key variables that go into making espresso-based coffees.

The IIFP Certificate II in Food Processing (Sales) offers a comprehensive introduction to café and bakery technology.  In this unique program, where students learn a range of key café/bakery related skills and knowledge including:

• Introduction to baking and cooking techniques as applied to a bakery/café setting
• Bakery and food processing terms and definitions
• The use and care of kitchen, bakery and espresso coffee making equipment
• Working in a safe and hygienic manner
• Food preparation and equipment set up
• Work organisation and planning
• Basic decoration
• Introduction to bread and yeast dough
• Café teamwork
• Introduction to pastry, cakes and desserts
• Basic bread and sweet yeast dough and fillings – short pastry, choux
  pastry, puff pastry, various creams and savoury products

The program was very well received by the students and several commented about the program. David commented “after all the hard work, cut fingers, weighing ingredients, and hours of studying, our confidence and sense of accomplishment is complete. I am really amazed on celebration day on how many cakes, yeast based products, pastries and savoury café products I can now produce”.

Kelly said the “this is an excellent course structure, excellent presentation, and great equipment! Tony, Scott and Yvette were awesome trainers! I’m looking forward to getting a job and applying my new skills and knowledge as soon as possible”

Tony Iommazzo, the lead trainer for the group said, “This group was outstanding and right from the first day.  The energy in the kitchen was contagious, and it really motivated me and my fellow trainers to share the broadest and fullest range of food processing knowledge and skills with all the students. We shared knowledge, kitchen discipline and a raft of baking and espresso coffee making skills.  Our point of difference is that we want all of our students to succeed and coax them out of their shells into a more confident, competent place. It’s all about preparing the students into an employment within the bakery/café or broader food processing sector “.

If you really love the thought of working in a bakery or café and make a living off something your passionate about then give our consultants a call on 8389 3357 or email jasmine.knoll@iifp.sa.edu.au as this is too fantastic an opportunity to pass up.