Course Fee : 1,25,000 ($2500)
Course Code: DBCC
Duration: 16 Weeks
Timing :10.30am to 4,00pm
COURSES DETAILS
Bakery skills are in high demand in bakery and hospitality industry. Growing number of high end shops have created demand for high quality bakery goods. The diploma has been developed keeping in mind the demand for training in advanced practical skills, backed with scientific knowledge and management. Trainees will qualify with practical skills, hands-on capabilities making diverse products and international varieties of bakery goods. Program has a practical focus with a strong theoretical, creative and business foundation.
Theory:
| Course no. | Name of course | Credit hrs |
| First 15 Weeks | ||
| DBCC-101 | Baking Science | 3(1-1-1)* |
| DBCC-102 | Bread and Bun production | 3(1-1-1) |
| DBCC-103 | Biscuit and cookie Production | 3(1-1-1) |
| DBCC-104 | Cake and Pastry Production | 3(1-1-1) |
| DBCC-105 | Entrepreneurship development and management | 3(1-1-1) |
| *Include theory, Demonstrations & Hands-On-Practice | ||
| Sixteenth Week | ||
| DBCC-106 | Industrial Training and Project work | 15 |
| Total Credits (For Four Months) | 30 | |
| Credits would include lectures, Demonstrations and Hands-On-Practice | ||
DBCC – 101 Baking Science Introduction – Structure, chemical and nutritional composition of cereals, wheat milling and equipment, Baking ingredients-functions and storage, Bakery equipment-working of various equipments like mixers, proofing chambers, dough dividers, moulder and sheeters, baking oven, cooling chambers, sealing and packaging machines.
DBCC – 102 Bread and Bun Production Introduction to bakery, Food safety & hygiene, Structure of wheat grain, Milling of wheat, Flour, Raw materials, Methods of bread making, Characteristics of good bread, Bread faults & remedies, bread diseases, bread improvers & additives, Types of equipment used in baking, Physical dough testing, Bakery layout & required approvals to start a bakery, Recipes for breads, specifications for various type of breads, Bun production, Types of Bun, machinery and equipment, packaging etc. Quality evaluation.
DBCC – 103 Cookie and Cracker Production What are biscuits and cookies, Biscuit raw materials- cereals, sweeteners, shortening, milk, leavening agents and nutrients, other miscellaneous products, market potential, manufacturing process, Recipes for various types of biscuits, Costing, Basic ingredients for cookies, equipments for manufacturing cookies, coatings for cookies.
DBCC – 104 Cake and Pastry Production
Basic ingredients of cake – flour, sugar, shortenings, eggs, milk, Moistening agents, fats & Oils, Leavening agents, Cake faults and their remedies, cake making methods, Characteristics of cakes, cake processing, Type of cakes, Types of Icings, equipment and machinery, preservation methods, ingredients and formulation of pastry, manufacturing process, microbiological quality, Short crust pastry, Pastry making.
DBCC – 105 Entrepreneurship development and management
Concept, Role of financial institutions in promoting small scale industries, preparation of project report, basics of marketing management, identification of project in baking, management of resources, food laws viz FPO/PFA/BIS etc., Book keeping and accounts, Factories Act 1948, human and industrial relations, functions of HR.
DBCC – 106 Industrial Training and Project work Visit of baking industries and one month in-plant training. Project writing and presentations. Submission of project and viva-voce examination.
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Full Day Training |
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Lunch at your own |
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Class Room Theory |
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Demonstrations |
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Hands-on-Practice by you |
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Certificate |
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Dress Code |
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Weekends off |
PRACTICAL CLASSES
- Bread and related activities
- Pastry and related activities
- Cookie and related activities
- Cake and related activities
- Snacks and sandwich
- Dessert course
- Gateaux, Torte, Pastry and Wedges
- Cream decoration activities
- Icing decoration activities
- Dough decoration activities
- Creative celebration cakes activities
- Chocolate moulding program
- New product development activities
- Practical industrial training
- Refresher activities
- Project planning activities
