Craft Course in
Bakery
and
Confectionery
Institute Course
There is mystery in the way that simple ingredients - flour, water, yeast, salt, sugar - are transformed into bread or cake. But the process need not be mystifying. In fact, it is easy when you understand why. Revealing the 'why' and 'how' of bakery and confectionery and giving a hands-on experience, is the essence of this course. It engages beginners, enthusiasts and culinary professionals alike in a fascinating journey of culinary delights.
Eligibility: |
HSC with minimum 45% |
|---|---|
Tenure: |
1year full time. Mon-Fri 8.30 a.m. - 4.30p.m . Saturdays when required. |
Seats: |
24 |
Course Structure
• Bakery Science
I
• Bakery Science
II
•
Assignments
• Over
& Above
• Scope
Bakery Science I
•
Bakery
terms and definitions
•
Milling
of wheat grain and its history
•
Types
of flour
•
Bread
making processes
•
Science
of yeast
•
Bread
faults/bread improvers
•
Bread
diseases
•
International
breads
•
Staling
and anti-staling agents
•
Chemical
and physical changes during fermentation
•
Bread
making steps
•
Effects
of salt, sugar, fat and moisture on dough
•
Enzymes
used in bread
•
Layout
and setup of a bakery
•
Confectionery
terms
•
Measurement
conversion table
•
Fats
and Oils
•
Methods
of cake making
•
Eight
golden rules of recipe balancing
•
Leavening
agents
•
Types
of pastries
•
Characteristics
of a good cake
•
Cookies
•
Crystallized
fruits
•
Nuts
and fruits
•
Cake
decoration+icings and techniques
•
Flavours
•
Colours
•
Cocoa
and chocolate
•
Bread
display
•
Classical
bakery products
•
Setup
of a bakery
•
Cookies
•
International
desserts
•
Shaped
cakes
•
Christmas
cakes
7 months' Industrial Training, Field trips, Display at the annual exhibition.
Can work in hotels, cruise liners, catering outlets, Set up one's own business.