• Charity Bakery Technical Training College

    Welcome to

    Charity Bakery Technical Training College (CBTTC)

    1. Executive Summary

    Charity Bakery Technical Training College (CBTTC) is a proposed vocational training institution dedicated to equipping learners with practical bakery and pastry skills, coupled with entrepreneurship knowledge. The college will provide diploma, certificate, and short courses to empower youth and adults with self-reliance, employment opportunities, and business creation in the food industry.

    2. Background / Justification

    Unemployment is a major challenge in Kenya and beyond. Many young people complete secondary school but lack practical skills for self-employment. The bakery industry, however, continues to grow with a rising demand for bread, cakes, and pastries. Establishing a specialized training institution will:

      • Bridge the skills gap in the bakery sector.

      • Provide employment and entrepreneurship opportunities for graduates.

      • Enhance food safety and quality standards in the baking industry.

      • Contribute to the economic empowerment of communities through skill-based education.

    3. Vision Statement

    “To be a leading bakery and pastry training institution that nurtures creativity, innovation, and entrepreneurship for a self-reliant society.”

    4. Mission Statement

    “To provide high-quality, affordable, and hands-on bakery training that equips learners with technical skills, business knowledge, and a passion for excellence in the baking industry.”

    5. Core Values

    • Excellence – Delivering high standards in training and practice.

    • Integrity – Promoting honesty, discipline, and ethical practices.

    • Creativity & Innovation – Encouraging new ideas in bakery and pastry arts.

    • Inclusivity – Providing equal opportunities for all learners.

    • Sustainability – Advocating eco-friendly and cost-effective practices.

    • Teamwork – Building collaboration among staff and learners.

    6. Objectives

    1. Train competent bakers and pastry chefs with practical and entrepreneurial skills.

    2. Offer diploma, certificate, and short courses tailored to industry needs.

    3. Establish a modern bakery training workshop and production unit.

    4. Partner with hotels, supermarkets, and bakeries for internships and placements.

    5. Promote youth and women empowerment through bakery skills training.

    7. Academic Programs / Courses

    • Diploma in Bakery and Pastry Arts (2 years)

    • Certificate in Professional Baking (1 year)

    • Short Courses & Workshops (3–6 months):

      • Bread Making Techniques

      • Cake Decoration & Sugar Craft

      • Pastries & Desserts

      • Food Safety & Hygiene

      • Bakery Business & Entrepreneurship

    8. Facilities & Resources

    • Training Bakery Laboratory: Fully equipped with ovens, mixers, baking tools.

    • Lecture Rooms & Demonstration Halls

    • Library & ICT Resource Center

    • Administrative Offices

    • Cafeteria & Product Display Corner

    • Student Support Facilities – washrooms, lockers, common room.

    9. Management Structure

    • Board of Directors – Policy & governance.

    • Principal/Director – Overall head.

    • Deputy Principal (Academic Affairs) – Supervision of training & curriculum.

    • Head of Bakery Department – Coordinates instructors.

    • Instructors / Trainers – Deliver theory & practical lessons.

    • Support Staff – Admin assistants, technicians, cleaners, security.

    10. SWOT Analysis

    Strengths

    • Specialized focus on bakery and pastry.

    • Hands-on, practical approach.

    • Affordable training fees.

    • High demand for bakery products.

    Weaknesses

    • High initial cost of equipment.

    • Limited startup funding.

    • Dependence on skilled trainers.

    Opportunities

    • Growing food and hospitality industry.

    • Partnerships with hotels, bakeries, NGOs.

    • Youth empowerment programs.

    • Expansion into catering and hospitality training.

    Threats

    • Competition from other technical colleges.

    • Fluctuating food prices affecting bakery costs.

    • Economic instability affecting student enrollment.

    11. Funding & Sustainability Strategy

    • Sources of Funding

      • Student tuition fees.

      • Sale of bakery products made by trainees.

      • Government and NGO support.

      • Grants, donations, and sponsorships.

      • Partnerships with supermarkets and hotels.

    • Sustainability Measures

      • Operate a commercial bakery unit to generate income.

      • Offer consultancy and catering services.

      • Run short professional courses for working individuals.

    12. Budget Estimates (Sample for Startup)

    (Figures are adjustable depending on location and size of the school)

    • Bakery Equipment & Tools – Ksh 2,500,000

    • Furniture (desks, chairs, shelves) – Ksh 800,000

    • Construction / Renovation of Training Lab – Ksh 3,000,000

    • Library & ICT Resources – Ksh 700,000

    • Administration & Office Setup – Ksh 500,000

    • Initial Operational Costs (salaries, utilities, licenses) – Ksh 1,500,000
      Total Estimated Budget: Ksh 9,000,000

    13. Implementation Plan (Phases)

    1. Phase 1 – Planning & Registration (0–6 months):

      • Secure premises, register with TVETA (Kenya), recruit staff.

    2. Phase 2 – Infrastructure & Equipment (6–12 months):

      • Set up bakery laboratory, classrooms, library.

    3. Phase 3 – Program Launch (Year 1):

      • Begin certificate and short courses.

    4. Phase 4 – Expansion (Year 2–3):

      • Introduce diploma programs, expand partnerships.

    14. Conclusion

    Charity Bakery Technical Training College will be a center of excellence in bakery education, empowering learners with practical skills and entrepreneurial mindsets to reduce unemployment and foster economic growth. With the right support, the college will transform lives through skill-based training and business creation.

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