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Regional Centre: GANDHINAGAR
Objectives
After this course, the learner will be able to:
- Meaning of Bakery and Confectionary
- Classification of bakery products
- Understand and master basic scientific principles involved in the art of baking & confectionary
- Identify and take care of relevant tools, devices and equipment
- Decoration of food, mixing food, preparing creams, preparing glazes, preparing sugar paste and short paste items, preparing puff paste items, preparing breads, buns and other yeast based items, preparing choux paste items, preparing pancakes and fritters, preparing different types of cakes
- To master the art of decorating cakes with icing (butter, cream, , chocolates, glaze/ icing)
- Various food items & their storage temperature
Medium of Instruction
Hindi/English/Urdu
Entry Level
8th pass
Course Duration
1 year
Essential Course Duration
300 Hours
Course Fee
Rs. 6000/-
Course Components
| S.No | Course Code | Title of Component | Duration (in Hrs.) | |
|---|---|---|---|---|
| Theory | Practical | |||
| 1 | 256 | Bakery and Confectionery | 80 | 320 |
| Total Duration | 400 Hours | |||
Scheme of Examination
| S.No | Course Code | Name of the subject / Modules | Time (in hrs.) | Marks | Total | |||
|---|---|---|---|---|---|---|---|---|
| Theory | Practical | Theory | Practical | Internal Assessment | ||||
| 1 | 256 | Bakery and Confectionery | 2 | 3 | 40 | 60 | - | 100 |
Passing Criteria
| S.No | Course Code | Name of the subject | Certification criteria (percentage) | |||
|---|---|---|---|---|---|---|
| Theory | Practical | Internal Assessment | Aggregate in each paper module | |||
| 1 | 256 | Bakery and Confectionery | - | - | - | 33 |
