Email: arjgeniux@gmail.com | Call: +918013 31 1313
Email: arjgeniux@gmail.com | Call: +918013 31 1313
| Course Name: | Diploma in Bakery & Confectionery |
| Course Short Name: | Bakery & Confectionery Course |
| Course Code:: | ARJ0174 |
| Course Type: | Diploma |
| Duration: | 1 Year |
| Eligibility: | 10th/12th |
| Total Subjects: | 3 |
The majority of the course time is spent in the production kitchen, mastering these techniques:
Kitchen Safety & Hygiene: Personal hygiene, food handling safety, sanitation standards, and kitchen organization (HACCP principles introduction).
Equipment Handling: Safe and proficient use of mixers, ovens, dough provers, shapers, sheeters, deep fryers, and specialized pastry tools.
Ingredients Knowledge: Detailed study of the function of core ingredients: Flour (types, gluten development), Yeast (types, fermentation process), Fats (butter, margarine, oil, shortening), Sugars, and Eggs.
Weights and Measures: Mastering accurate scaling and volumetric measurements, and understanding ingredient ratios.
Bread Making: Techniques for mixing, kneading, proofing, shaping, and baking a variety of yeasted doughs.
Basic Breads: Production of White Bread, Brown Bread, Wholemeal Bread, and basic dinner rolls.
Specialty Breads: Production of regional and enriched breads like French Baguette, Ciabatta, Vienna Bread, Sweet Buns, and Donuts.
Sourdough Introduction: Basic understanding of starters and natural fermentation.
Cakes and Sponges: Methods for mixing and baking various cakes (e.g., Creaming method, All-in-one method). Production of sponges, pound cakes, muffins, and tea cakes.
Icings and Fillings: Preparation of classic icings (e.g., Buttercream, Royal Icing, Glazes, Ganache) and fillings (e.g., Custards, Pastry Cream, Fruit Fillings).
Pastry: Production of basic shortcrust, choux pastry, puff pastry, and filo pastry. Application in making tarts, éclairs, and vol-au-vents.
Mousses and Desserts: Preparation of chilled desserts, mousses, soufflés (basic), and classic plated desserts.
Chocolate Tempering: Learning the critical process of tempering chocolate for stable coatings and decorations.
Basic Decorations: Piping techniques, writing, basic modeling with chocolate and fondant, and preparing simple edible garnishes.
Sugar Confectionery: Introduction to boiling sugar to various stages for decorations, caramel, and fudge.
These subjects provide the essential foundation for quality control and financial viability.
Baking Chemistry: Understanding the chemical reactions during baking (e.g., Maillard reaction, caramelization, gluten formation).
Spoilage and Preservation: Identifying causes of spoilage and methods of preservation (e.g., freezing, cooling, packaging) specific to baked goods.
Basic Nutrition: Understanding the nutritional value of baked products, fat and sugar content, and options for healthier substitutions.
Recipe Costing: Detailed calculation of the cost of each ingredient and determining the unit cost of a finished product.
Yield Management: Calculating ingredient usage, minimizing wastage, and controlling production costs.
Inventory Control: Procedures for ordering, receiving, and storing raw materials.
Packaging and Display: Principles of attractive packaging, shelving, and displaying products for retail sale.
The diploma strongly emphasizes skill development, culminating in a final Practical Examination and often a mandatory period of Industrial Training/Internship where students work in a professional bakery environment.