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 & dont 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 bakers 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