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Introduction to the Baker & confectionery industry.
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An orientation programme on the course and related job Career opportunities in Bakery & Confectionery.
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Organizational hierarchy of Baker & Confectioner Department.
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Attributes of Baker & Confectioner services personals.
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Duties and responsibilities of Baker & Confectioner service personnel.
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First aid for cuts/ burns and its importance.
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Fire hazards, contents of first aid.
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Personal safety and industrial safety.
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Personal hygiene & Care of Skin, Hands, Feet, and Food handlers.
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Hygienic protective clothing.
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Grooming and Etiquettes.
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Working area hygiene and its importance. Preparedness for emergencies.
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Waste management.
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Structure of wheat grain.
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Different types of flour are available.
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Constituents of flour, PH value of flour, Water absorption power of flour, Gluten formation, Capacity of flour, Grade by flour.
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Milling of wheat is a role of bran and germs.
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Classification of Raw material seasoning & flavouring agents.
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Basic Principle of food storage according to type flavouring agents of commodities.
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Different cereal & flour for the bakery products.
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Quality of flour - Starch: - Availability of starch in different cereals.
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Uses of starch, Extraction of starch, Different products of grain starch.
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Calculation: Simple table, Weight & measures, Measurements of liquid, Different measures used in the bakery & confectionary.
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Aims and objective of baking food.
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Raw material required for Bread-making. - Role of flour, Water, Yeast, Salt, Sugar, Milk & fats.
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Principals involved in bread preparation Different types of bread and their properties, ingredients used.
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Method of Bread Making.
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Straight dough method, Notime dough method, Sponge and dough method.
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Characteristic of Good Bread.
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External Characteristics.
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Internal Characteristic Bread faults & their remedies.
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Yeast: - An elementary knowledge of Baker's yeast.
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Role of yeast in the fermentation of dough a conditions influencing its working.
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Effect of over & under fermentation and underproofing of dough & other fermented products.
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Factors affecting the quality of the bread.
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Characteristic of Good Bread.
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External Characteristics
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Internal Characteristics.
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Bread diseases: - Rope and Mould causes & its prevention.
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Staling of bread Bread Improvers, Improving physical quality.
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Oven Baking: - Elementary Knowledge of Ovens
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Types of the oven
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Temperature Chart
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Bakery Layout: - The required approval for setting up a bakery.
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Government Procedures & e-bylaws.
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Selection of Site.
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Selection of equipment.
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Quality Control of raw material.
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Quality Control of finished product.
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Cakes: - Methods for the production of cakes.
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Raw Material required for cake Making.
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Role of ingredients like flour, sugar, shortening and egg for cake production.
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Machinery involved in cake production.
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Types of icings. - Various types of Ice cream bombe.
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Introduction to various icing equipment:
a. Piping bags
b. Nozzles
c. Platte knifed. Different types of designing cutters
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Cake-making method: - Sugar Batter Process, - Flour batter Process, Genoese Method, - Blending and Rubbing Method Correct temperatures for baking various varieties of cake.
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Factors affecting the quality of the cake.
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Characteristics of Cakes Internal & External.
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Balancing of Cake Formula.
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Cake faults and their remedies.
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Knowledge of Genoese making. - Correct temperature and time.
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Proper knowledge of equipment.
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Faults in pastry making Internal & external.
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Preparation of cookies and Biscuits.
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Factors affecting the quality of Biscuits & cookies.
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The raw material required for cookies making - Faults – Internal & External causes of cookies & Biscuits making & their remedies.
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Role of flour, sugar, shortening & eggs etc.
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An elementary knowledge of properties and use of moistening agents.
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Principles of Pastry making & its various derivatives:
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Shortcrust paste
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Choux paste
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Puff paste
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Flaky paste
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Study of Confectionery Ingredients like Starch and its derivatives, An Elementary knowledge of source, properties & use of fats, and oils used for confectionary products.
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Characteristic of chemicals and leavening agents.
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Study of sugar-boiled confectionery like Amorphous confectionery & Crystalline confectionery Introduction to the confectionery work.
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Confectionary terms.
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Introduction to the basic tools used in the confectionary Role of flour, sugar, shortening and egg Knowledge of different sauces which are used in confectionery like: - Truffle sauce, - Cherry sauce, - Strawberry puree Knowledge of white chocolate & cocoa powder Storage of confectionery products.
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Protection of food & contamination.
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Common pest control in Bakery.
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Safety: - Causes of Accidents in Bakery & its prevention.
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Introduction of Indian Sweets prepared in halwai section & its ingredients, preparation procedures, uses & derivatives - Channa, - Sugar syrups, - Khoya& dry fruits Coordination of Bakery & confectionary with other section of the main kitchen.
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Difference between Indian & Western Confectionery To know various types of packaging materials.
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