The Kyambogo University Business Incubation Centre (BIC) under the Faculty of Science in collaboration with the African Institute for Capacity Development (AICAD), have launched a three-day bakery product training program. The training, themed “Local Raw Material as Wheat Substitutes in the Bakery Sector,” is aimed at empowering members of the community, particularly those involved in bakery businesses or interested in developing their baking skills.
The Permanent Secretary, Ministry of Education & Sports, Dr. Kedrace Turyagyenda, graced the event as the Chief Guest. She appreciated Kyambogo University for its commitment to enhancing knowledge and skills within the community and encouraged participants to also focus on developing soft skills like discipline, communication, and integrity, which are essential for success in the marketplace.
The Deputy Vice Chancellor in charge of Finance and Administration (DVC F&A), Assoc. Prof. Justus Kwetegyeka expressed the university’s dedication to training both students and the community, aiming to equip them with valuable skills that can benefit the youth in Uganda and beyond. He also extended gratitude to the African Development Bank (AfDB) for its support in establishing the BIC and appealed to AICAD for more funding to increase participants numbers for future training sessions.

This initiative marks a significant step towards promoting local resource utilization and enhancing the capacity of local bakers in the region. 20 participants out of 80 applicants were selected to attend this training, where they will be awarded Certificates in baking.
During the 3-day training, Participants will learn how to utilize locally available ingredients such as cassava flour, sweet potatoes, millet, and pumpkin flour to create various baked goods, which include bread, cakes, and cookies.
Tags: African Development Bank, AICAD, Bakery Training, Business Incubation Centre, Cassava Flour, community empowerment, Faculty of Science, Innovation, Kyambogo University, Local Ingredients, Skills Development, Uganda education, Wheat Substitutes, Youth Empowerment


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