Diploma in Bakery & Confectionery
DIPLOMA IN BAKERY & CONFECTIONARY
| Eligibility | 10+2 (H.S.C)/S.S.C. or equivalent |
| Title | Diploma |
| Duration | One Year + six months industrial release (Training) |
| Teaching Hour per week | 35 |
| No. of weeks of effective teaching | 36 |
| Industrial Training | 24 weeks |
| Sl No. | Subject | Distribution of Time | Distribution of Time | MTS | ||||||
| Hours Per Week | Councils Exam |
|||||||||
| TH | PR | TOTAL | TH | HRS | PR | HRS | TH | PR | ||
| 1 | Bakery | 4 | 12 | 16 | 100 | 3 | 150 | 6 | 20 | 20 |
| 2 | Confectionery | 4 | 12 | 16 | 100 | 3 | 150 | 6 | 20 | 20 |
| 3 | Hygiene and Sanitation | 01 | – | 01 | 50 | 2 | – | – | 10 | – |
| 4 | Commodities and Costing | 01 | – | 01 | 50 | 2 | – | – | 10 | – |
| 5 | Computer Awareness | – | 01 | 01 | – | – | – | – | – | – |
| TOTAL | 10 | 25 | 35 | 300 | 300 | 60 | 40 | |||
| Pass (Theory) | 35% |
| Pass (Practical) | 40% |
| Aggregate | 40% |
Council’s Examination :
| TH | Marks for Council Examination theory marks |
| PR | Marks for external Practical |
| MTS | Mid term sessionals |
BAKERY
THEORY:
1. Introduction & scope of Bakery & Confectionery, Bakery terms. Organisation chart of Bakery.
2. Structure of wheat grain.
3. Milling of wheat and role of bran and germ.
4. Flours :
Different types of flours available, constituents of flours, PH Value of flour, water adsorption power of flour, glutin, dustiest capacity of flour, grade of flour.
5. Raw material required for bread making :
– Role of flour, water, yeast, salt.
– Sugar, milk and fats.
6. Methods of bread making :
– straight dough method
– delayed salt method
– no time dough method
– sponge and dough method
7. Characteristics of good bread :
– External characteristics volume. symmetry of shape
– Internal characteristics colour, texture, aroma, clarity and elasticity.
8. Bread faults and their remedies.
9. Yeast An elementary knowledge of Baker’s yeast, the part if plays in the fermentation of dough and conditions influencing its working. Effect of over and under fermentation and under proofing of dough and other fermented goods.
10. Bread diseases Rope and mold-causes and prevention.
11. Bread improvers improving physical quality.
12. Oven & Baking : Knowledge and working of various types of oven. Baking temperatures for bread, confectionery goods.
13. Bakery layout The required approvals for setting up of a Bakery Government procedure and Byelaws :
– Selection of site
– Selection of equipment
– Layout design
– Electricity.
14. Quality control :
– of raw material
– of finished products
CONFECTIONERY
THEORY:
PRACTICALS – CONFECTINERY
Cakes by different methods (e.g., sponge cake, Madiera cake; genoise; fatless sponge; rock cake; fruit cake),
Biscuits & Cookies : Plain biscuits; piping biscuit; cherry knobs; langue-de-chats; (cats tongue) salted biscuits; nut biscuits; coconut biscuit; melting moment; macaroon; tricolour biscuits; chocolate biscuits; marble biscuits; nan-khatai; short bread biscuits; Ginger biscuits; cheese biscuits; cream fingers.
Choux pastry : Chocolate eclaire; profitroll suchard; cream buns.
Short crust pastry : Lemon curd tart; jaw tart.
Icing : Fondant; American frosting; Butter cream icing; Royal icing; gum paste; marzipan; marshmallow; lemon meringue; fudge; almond paste; glace icing.
Toffees : Milk toffee; chocolate; stick jams; liquor chocolate.
Ice Cream : Pineapple pastry, chocolate pastry.
Cakes & Geuteaux : Queen cakes, fruits cake; birthday cake; easter eggs; chocolate dippings; weddign cakes; cheese cakes; black forest gateaux; gateaux religious; apple strudel; strudel; Dough nuts; fruit gateaux baba-au-rhum, savarin chantilly; meringue; Swiss rolls and Madeline cake.
Pudding : Bavarois, ginger pudding; cold lemon souffle; chocolate mousse; charlottes royale; charlotte russe; charlotte arlequine; bavaroise rubane; souffle praline; fruit triffle.
INDIA SWEETS
| Chenna | Rasgulla, Chamcham, Pakiza, Chenna Toasi, Rasmalai |
| Khoya | Gulab Jamun, Barfi |
| Sugar | Mysore Paak, Ghewar |
| Flour/Beasn | Patisa, Shakarpare, Hawla Kaddo, Peda |
| Milk | Kheer, Rabri |
| Nuts | Barfi, Chekki |
HYGIENE & SANITATION
Unit-1: Role of Hygiene in Bakery.
Unit-2: Personal hygiene, care of skin, hands and feet. Food handler’s hygiene, and protective clothing.
Unit-3: Dish-washing methods – manual and machine dishwashing merits and demerits.
Unit-4: Garbage disposal – different methods advantage and disadvantages.
Unit-5: Food Poisoning – Causative factor and the precautions to be taken by food handlers.
Unit-6: Food Storage – Techniques of correct storage, and storage temperature of different commodities to prevent bacterial manifestation or contamination.
Unit-7: Pest Control – Rodents and insect control techniques, special stress on control of flies, rats and cockroaches.
Unit-8: Municipal health laws. Unit-9 : Golden rules of first aid and treatment for cuts, wounds, burns.
HYGIENE & SANITATION
Section-I (Accounts and Costing) :
– Book Keeping, double entry, journal, simple cash book and types of accounts.
– Purchase book, purchase return book, Stores requisition.
– Sales book, Sales return book, Cash voucher/Creadit voucher book.
– Percentage and discounts.
– Preparation of invoices and debit/credit notes.
– Introduction to ingredient cost, labour cost, overheads, gross profit, net profit, calculation of cost price and catalogue price.
Section-II (Commodities)
– Sugar
– Cocoa, Chocolate
– Milk
– Butter
– Cream
– Cheese
– Food colours
– Flavours & essences
– Dry fruits and nuts used in confectionery
– Fresh and preserved fruits products.
– Food laws Agmark.
COMPUTER APPLICATIONS IN BAKERY
(to be taught in practical classes)
Unit-1 : Computer fundamentals History Information concepts and processing Elements of a computer processing system Hardware, features and uses Input/output devices Software concepts MS DOS, MS OFFICE (use).
Unit-2 : Introduction of Windows. Introduction of computers for accounting records and controls.