demand for baked items and convenience foods has shown a steady increase in
recent years due to changing consumption patterns. Baked goods offer customers
convenience and affordability, and the growing demand has led many home cooks
and chefs to venture into the business. According to the leading market
research company IMARC’s 4 July 2022 report, the global bakery product market
reached USD497.5 billion in 2022 and could reach USD625.9 billion by 2028, exhibiting
a growth rate of 3.7% during the period. It is vital for new entrepreneurs to
understand bakery market trends and opportunities and for their business plans
to include operations, financing, and marketing. It is also critical to select
the appropriate products, technologies, ingredients, and logistics for making
bakery enterprises profitable, productive, and sustainable.
Training in bakery business management is crucial for those who aspire
to own or manage bakeries. It covers aspects such as inventory management, cost
control, pricing strategies, marketing, customer service, and financial
planning. Understanding these business fundamentals enables bakery owners and
managers to make informed decisions, maximize profitability, and ensure the
long-term success of their establishments.
objectives of this course are:
This e-learning course will cover the
Module 1: Overview of the bakery business.The bakery business and its trends, determining the style of business to suit specific target markets, and retail and wholesale marketing of bakery products.Module 2: Bakery
products, operations, and packaging.Types of bakery products based on recipes, process control, shelf life, equipment requirements, roles of main and minor ingredients, and characteristics of packaged and unpackaged bakery products.
Module 3: Selection of equipment and bakery layout including maintenance guidelines.Detailed discussion of customized and optimized equipment to produce different bakery products, including layout for hygienic, quality-oriented
production and how to implement maintenance plans.Module 4: Food safety guidelines for bakery enterprises.Significance of food safety and factors related to safe production of various bakery products, bakery products
vulnerable to microbial spoilage, and maintaining personal and work hygiene standards. Module 5: Business plans, marketing strategies, and productivity,
with examples from successful SMEs.
Selecting a bakery style and creating a business plan and achieving ideal productivity and efficiency in a bakery business.