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- Diploma in Bakery And Pastry
Curriculum
- 1 Section
- 6 Lessons
- 52 Weeks
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- ModulesThe course contains the following modules6
- 1.1Module I: Introduction to baker & confectioner industry
- 1.2Module II: Role of raw material used in bakery. Types of breads and its preparation
- 1.3Module III: Yeast- role of yeast in the fermentation of dough. Types of Icing and icing equipment’s. Cakes: Methods for production of cakes.
- 1.4Module IV: Principles of pastry making and its derivatives- short crust paste- choux paste-puff paste- flaky paste; Preparation of cookies and biscuits
- 1.5Module V: Study of confectionery ingredients like starch and its derivatives , leavening agents Role of flour, sugar, shortening and egg Introduction to Indian sweets: ingredients- preparations and procedures
- 1.6Module VI Importance of personal hygiene and grooming Personal sanitary habits; HACCP (Basic principle and implementation)
