Diploma in Bakery and Confectionery

COURSE DESCRIPTION

Bakery and Confectionery is a field wherein aspirants need to prepare and present food that is rich in sugar and carbohydrates. Candidates who wish to make a future in this field need to be passionate about baking.

A part of the hospitality industry, in a Bakery and Confectionery course aspirants are not only educated about the art of baking and confectionery but are also taught creativity and communication skills. Apart from this, in a Bakery and Confectionery course candidates are offered theoretical as well as practical training in this sphere. Some of the topics that aspirants are taught as part of a Baking and Confectionery course include knowledge of ingredients used in Baking/ Confectionery, further, candidates are also educated about the selection, composition and the entire process of Baking and Confectionery services. Also, in such a course candidates are taught about baking, heating, refrigeration, freezing and interactions/ reactions of ingredients used in the process of Bakery and Confectionery.

Aspirants can pursue Bakery and Confectionery courses at the undergraduate (UG) as well as postgraduate (PG) level. Bakery and Confectionery courses offered at the UG level are mostly of three years duration. Popular UG level courses in Bakery and Confectionery include BSc in Culinary Arts with specialisation in Bakery & Pastry Art Management, BVoc in Bakery and Cookery etc.

Most popular colleges offer only Diploma and Certificate courses to aspirants in the field of Bakery and Confectionery. Some of these popular courses are Diploma in Bakery and Confectionery, Craftsmanship Course in Bakery, Certificate in Bakery and Confectionery, Diploma in Bakery and Patisserie, Certificate in Basic Bakery, Post Graduate Diploma in Bakery Science and Technology, Certificate in Baking and Pastry Arts, Diploma in Bakery Baking Technician, Advanced Certification in Baking and Confectionery, Master Diploma in Bakery and Patisserie Pastry Arts, and the likes.

Diploma and Certificate Bakery and Confectionery Courses
Course	Syllabus
Diploma in Bakery and Confectionery	Bakery Confectionery Hygiene and Sanitation Commodities and Costing Computer Awareness Industrial Training
Craftsmanship Course in Bakery	Breads Other Yeast Products Cakes Pastry Biscuits Cookies Icings
Certificate in Bakery and Confectionery	Bakery and Confectionery (Theory) Bakery and Confectionery (Practical) Hygiene and Sanitation Commodities Costing and Accounts
Diploma in Bakery and Patisserie Skills	Bakery & Patisserie Theory Bakery and Patisserie Practical Food Safety and Hygiene Food Costing Equipment, Maintenance And Services
Certificate in Bakery and Patisserie	Breads Other yeast products Cakes Pastry Biscuits Cookies Icings Demonstrations
Certificate in Intensive Culinary Arts	Culinary Fundamentals – organization, terminologies & cooking methods Fine Dining Cuisine Hot Cuisine I Culinary Skills Development I Bakery & Pastry Product Knowledge I Nutrition, Hygiene and Safety Culinary Management - Menu Planning, Engineering & Costing Communication & Business Protocol Introduction to Culinary & Hospitality Business Principles of Marketing Computer Application I Culinary French Fine Dining Cuisine Garde Manger I Culinary Skills Development II Dessert & Confectionery Indian Cuisines & Food Culture Product Knowledge II Stewarding Theory & Application Balanced Diet & Allergens Culinary Management - Purchasing & Cost Control Beverage and Wine Knowledge Computer Application II Culinary French Microeconomics Accounting - Uniform System of Accounts
Diploma in Bakery	Communicative English and Computer Fundamentals Bakery & Confectionery Production Food Science & Nutrition Communicative English & Computer Fundamentals Elements Of Industry Decoration First Aid/ Hygiene/ Maintenance
Certificate in Bakery	Business Communication Bakery (Theory) Bakery (Practical) Personality Development
Post Graduate Diploma in Bakery Science and Technology	Wheat Grain Structure, quality and mealing Functionality of wheat flour components and bakery ingredients Quality Testing of Wheat Flour and Bakery Products Rheology and Chemistry of Dough Bread Industry and Processes Soft Wheat Products and Processes
Advance Diploma in Bakery Craft and Patisserie	Baking Arts Biscuits, Tortes and Cakes Frozen Desserts Plated Desserts Chocolate showpieces and Sugar Arts Verines Enrobed Chocolates, Pralines and Truffles Advanced Breads Modern Cake Designs Desserts around the world Sensory Development Nutrition, Labelling Food Safety and Sanitation Business Plan