Bakery, Sweets, and Pastry Production
Students learn the art of baking and confectionery, covering everything from bread to intricate pastries. The program focuses on both traditional techniques and modern innovations.
Program Locations
Irbid – Female, Hakama
Course Overview
| Courses | Hours (Practical) | Hours (Theoretical) |
|---|---|---|
| Standard and health conditions for workers in food industry workshops | 0 | 6 |
| Identification of raw materials, numbers and tools | 0 | 6 |
| Preparation of dough for shortcrust pastry (maamoul, ghriba, barazek, date cookies) | 54 | 6 |
| Preparation of petit fours and sables | 54 | 6 |
| Preparation of all sorts of kunafa | 36 | 6 |
| Preparation of sponge cake (molds, pieces, special, Swiss roll, Turkish cake) | 60 | 6 |
| Preparation of white dough (baklava, warbat, etc.) | 54 | 6 |
| Preparation of thick cake (muffins cake, brownies, English cake, carrot cake) | 36 | 6 |
| Preparation of droplets (harissa, Zainab’s fingers, awameh, balah al-sham) | 36 | 6 |
| Preparation of crepe and waffle dough | 18 | 3 |
| Preparation of donuts and cleries | 18 | 3 |
| Preparation of desserts thickened with starches and gelatin (cheesecake, charlotte, amwas) | 24 | 3 |
| Production of puff pastries | 36 | 6 |
| Making French bread | 24 | 6 |