Course Description & Objectives

The Practical Bread Making Training at the Usmanu Danfodiyo University, Sokoto Entrepreneurship Centre is a hands-on program designed to equip participants with the essential skills and knowledge required to become proficient bread makers. Bread is a staple food in many cultures, and this course provides participants with the opportunity to learn the art and science of bread making, from selecting ingredients to baking a variety of delicious bread products.

This course covers the fundamentals of bread making, including ingredient selection, mixing and kneading, fermentation, shaping, and baking. Participants will have the chance to create different types of bread, from basic loaves to specialty bread like whole grain, sourdough, and sweet bread. By the end of the course, participants will be capable of producing high-quality bread products suitable for personal enjoyment or potential commercial ventures.

Whether you are an aspiring baker, entrepreneur, or simply interested in the culinary arts, this practical bread making training offers valuable skills and knowledge that can be applied in various settings.

Course Objectives:

By the end of this course, participants will be able to:

  1. Understand the principles of bread making and its cultural and commercial significance.
  2. Identify and select appropriate ingredients and materials for bread production.
  3. Proficiently mix and knead bread dough to achieve the desired texture and consistency.
  4. Comprehend the fermentation process and its importance in bread making.
  5. Shape bread dough into various forms, including loaves, rolls, and specialty bread.
  6. Apply proper baking techniques and conditions for different types of bread.
  7. Engage in practical activities related to bread production, including specialty breads.
  8. Develop a product range and branding strategy for potential commercial ventures.
  9. Build a portfolio of practical bread making activities and projects.
  10. Apply bread making skills to personal, academic, or entrepreneurial projects.

Course Outline

Module 1: Introduction to Bread Making

  • Understanding the significance of bread in culinary and cultural contexts
  • Historical overview of bread and its role in society
  • Setting up a bread making workspace for hands-on activities

Module 2: Ingredient Selection and Preparation

  • Exploring ingredients, including flours, yeast, water, salt, and additional ingredients
  • Selecting appropriate ingredients and materials for specific bread products
  • Practical activities in ingredient preparation for bread making

Module 3: Mixing, Kneading, and Fermentation

  • Mixing and kneading techniques for bread dough
  • Understanding the fermentation process and its role in bread making
  • Practical exercises in mixing, kneading, and fermentation

Module 4: Shaping and Proofing

  • Shaping dough into different forms, including loaves, rolls, and specialty bread
  • Proofing and its significance in achieving the desired texture
  • Practical shaping and proofing activities

Module 5: Baking Techniques and Conditions

  • Oven operation and temperature settings for various types of bread
  • Baking conditions for different bread products
  • Practical baking activities and monitoring the baking process

Module 6: Specialty Breads and Product Range

  • Introduction to specialty breads, including whole grain, sourdough, and sweet bread
  • Creating a product range for potential commercial ventures
  • Practical activities in specialty bread production

Module 7: Branding and Commercialization

  • Developing a branding and marketing strategy for bread products
  • Presentation and critique of branding and marketing plans
  • Portfolio of practical bread making activities and projects


  • Ingredient selection and preparation projects
  • Dough mixing, kneading, and fermentation practical exercises
  • Shaping and proofing activities
  • Baking projects, including specialty bread
  • Branding and marketing plan for potential commercial ventures
  • Portfolio of practical bread making activities and projects

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Meat Pies & Doughnut (Ring, Filled)

Cakes (Cup, Pop, Toasted)

Milk Candies (Tuwon Madara, Gullusuwa, Mandula)


Cookies (Butter, Chocolate)


Rolls (Spring, Sausage, Egg)


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