Welcome to Chari’s Pastry Technical Training College

"Crafting Sweet Skills for Tomorrow"

Chari’s Pastry Technical Training College is a specialized institution dedicated to nurturing skilled professionals in the art and science of pastry making. The college offers practical and theoretical training in various aspects of baking, confectionery, and dessert creation, combining modern techniques with traditional pastry craftsmanship. Its mission is to empower students with hands-on experience, creativity, and industry-ready skills to excel in the culinary world.

Vision & Mission

1. Vision

To become a leading institution in pastry and baking education, nurturing creative, skilled, and professional bakers who can excel locally and internationally.

2. Mission

• To provide high-quality, hands-on pastry and baking training.

• To combine modern baking techniques with practical business skills.

• To inspire innovation and creativity in culinary arts.

• To produce graduates capable of contributing to the hospitality and baking industry.

3. Core Values

• Excellence: Delivering high-standard training and results.

• Creativity: Encouraging innovation in baking and presentation.

• Professionalism: Instilling discipline, hygiene, and work ethics.

• Accessibility: Making pastry education reachable for all aspiring bakers.

4. Programs & Courses

A. Certificate & Diploma Programs

• Certificate in Basic Pastry & Baking (3–6 months)

• Diploma in Advanced Pastry Techniques (6–12 months)

B. Short-Term Workshops

• Cake decorating

• Chocolate making

• Bread and artisan baking

• Specialty desserts (vegan/gluten-free)

C. Business & Entrepreneurship Skills

• Bakery management

• Marketing and social media for food business

• Costing and pricing of baked goods

5. Curriculum Structure

• Theory Modules: Food safety, hygiene, baking science, nutrition, entrepreneurship

• Practical Modules: Hands-on baking, pastry preparation, chocolate work, cake decorating

• Assessment: Practical exams, written tests, and project-based assignments

• Internship/Industry Exposure: Partnerships with bakeries, hotels, and catering companies

6. Facilities & Equipment

• Fully equipped kitchen labs with mixers, ovens, proofing cabinets, and refrigeration

• Classroom for theory sessions

• Demonstration area for workshops

• Safety and hygiene stations

7. Staffing

• Experienced pastry chefs as instructors

• Guest trainers for specialized techniques

• Administrative and support staff

8. Marketing & Promotion

• Social media presence: Instagram, TikTok, Facebook, and YouTube

• Free workshops or demo days to attract students

• Professional website with course details, enrollment, and gallery

• Collaboration with hotels, cafes, and restaurants for exposure

9. Student Support

• Mentorship programs

• Career guidance and internships

• Alumni network for networking and job opportunities

10. Licensing & Accreditation

• Registration with Kenya’s education authorities (TVET Authority or Ministry of Education)

• Compliance with health and safety regulations

• Accreditation to enhance credibility and recognition