BAKERY & CONFECTIONERY (Affiliated to NCVT):
Duration: 20 months (inclusive of 6 months Industrial Training)
Entry Qualification: 10 pass minimum for sitting in NCVT exam. - (8 pass minimum for Internal
Certification and Mark sheet)
No. of Seats: 22
Brief course contents Semester: I Trade practical | Trade theory | - Video Power point on:
- Grooming
- Personal hygiene
- Dos & don’t as a baker & confectioner.
- Identification of baker & confectioner equipment
- Basic concept of
- Tools and equipment used
- Safety equipment and their uses
- General occupational safety, health and hygiene
- To check the:
- Gluten content offlour.
- Moisture contents of flour.
- Water absorption power of flour.
- Knowledge of bakery machines like:
- Preparation of breads and buns, bread rolls, bread stick, soft rolls, hot cross buns, fruit buns, Chelsea bun
| - Introduction to baker & confectioner industry/ hotel industry
- Career opportunities in bakery & confectionery.
- Attributes of baker & confectioner services personals.
- Duties and responsibilities of baker & confectioner service personals.
- Safety rules for using different types of knives & other equipment.
- Fire hazards, contents of first aid.
- Personal hygiene & care of skin, hand, feet, Food handlers hygiene protective clothing.
- Grooming and Etiquette.
- Structure of wheat grain.
- Different types of flour available and its nature.
- Classification of Raw material seasoning & flavouring agents.
- Different cereal & flour for the bakery products.
- Calculation:
- Different measures used in the bakery & confectionary.
- Aims and objective of baking food.
- Role of flour, water, yeast, salt, sugar.
- Milk & fats.
- Methods of bread making.
- Yeast: an elementary knowledge of baker’s yeast
- Factors affecting the quality of the bread.
- Bread diseases:-
- Oven baking
|
Semester:
II Trade Practical | Trade Theory | - Preparation of Cakes
- Preparation of Various Icing:
- Cakes & Gateaux
- Preparation of Pastry
- Preparation of Biscuits
- Preparation of Choux Pastry
- Preparation of confectionery
- Preparation of MilkToffee,Chocolates
- Puddings
- Indian Sweets
- One month foundation course in Food Production.
| - Cakes:
- Methods for the production of cakes.
- Raw Material required for cake making.
- Types of icings
- Various types of Ice cream bombe.
- Cake making method:
- Correct temperatures for baking various varieties of cake.
- Factors affecting the quality of cake.
- Balancing of Cake Formula.
- Preparation of cookies and Biscuits
- Factors affecting the quality of Biscuits
- Raw material required for cookies
- Role of flour, sugar, shortening and cake making
- Principles of Pastry making & its various derivatives:
- Study of Confectionery Ingredients like Starch and its derivatives,
- An Elementary knowledge of source, properties & use of fats, oils used for confectionery products.
- Characteristic of chemicals and leaving agents
- Role of flour, sugar, shortening and egg
- Knowledge of different sauces which are used in confectionery like:
- Protection of food & contamination
- Common pest control in Bakery
- Safety: Causes of Accidents in Bakery & its prevention
- Introduction of Indian Sweets prepared in halwai section & its ingredients, preparation procedures, uses & derivatives
|
Job
Prospects
- Assistant bakers in star hotels and resorts
- Bakers/ Confectioners in chain bakery outlets
- Set up own bakery shop
|
|