LATETST OF EVOLUER’S BAKERY BARISTA & CAFE
INSIDE:
A look at how your support has helped us reach our latest fundraising goal, a sneak peek at our upcoming winter program guide, and a spotlight on our dedicated volunteers.
This Week’s Recipie
CHOCOCHIP COOKIES
Ingredients
- ½ cup butter, softened
- ½ cup sugar
- 1 egg 1 tsp vanilla essence
- 1 cup all-purpose flour (maida)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Method
Mix butter + sugar. Add egg and vanilla. Mix in flour and baking soda, then chocolate chips. Make small balls and bake at 180°C for 10–12 minutes. Cool and serve.
A New Beginning
The Bakery, Barista & Café Management course is a professional, industry-oriented certification program designed specifically for persons with neurodiversity. It focuses on developing practical professional skills, providing industry training, and creating pathways to employment. The program consists of four progressive levels— Beginner, Intermediate, Advanced, and Professional, with each level running for three months, five days a week for three hours a day.
The course brings together:
- Professional bakery training
- Hands-on learning in a real kitchen environment
- Barista and café service skills
- Café management and practical vocational training
- Structured learning designed for neurodiverse learners
- Opportunities for internship and workplace exposure
- Growing confidence, independence and employability skills
Upcoming Events & Programmes
Here is a detailed look at the levels. We invite you to join our programmes, starting October 2026
1Beginner
Learners are introduced to the basics of working in a professional kitchen, including ingredients, tools, equipment, measuring, and following simple recipes. They learn to make cookies, brownies, muffins, cupcakes, basic cakes, and simple breads, along with preparing basic coffee drinks and understanding simple café routines.
2Intermediate
Building on their basic skills, learners begin creating a wider range of bakery products such as celebration cakes, layer cakes, tea cakes, pastries, tarts, pies, breads, and creatively decorated cupcakes. They also develop barista skills and learn about café menus, packaging, pricing, inventory, customer interaction, and everyday café operations.
3Advanced
Learners move towards more complex recipes, larger quantities, and greater independence. They develop skills in yeast breads, filled pastries, pies, tarts, layered desserts, frosting, cake decoration, and product presentation. They also practise café workflow, beverage preparation, packaging, gift boxes, hampers, and basic costing and pricing
4Professional
At the Professional level, learners bring together the skills developed across the earlier stages and work on more advanced, creative, and real-world projects. They explore pastry art, choux pastry, mousse desserts, cheesecakes, chilled and festive desserts, advanced cake decoration, larger-batch production, specialised baking, café beverages, and professional café workflow. They also learn to design bakery products, hampers, menus, and small product collections.
If you are unsure about which level to enroll for don’t worry! We provide a short assessment to determine which level will work best for you.
Grab your slot today1
