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