Baker & Confectioner
Affiliated to NCVT (Govt. of India)
This course is of 20 months (Inclusive of 6 months Industrial Training/”On the job” Training)
10 pass minimum for sitting in NCVT Exam
Total number of seats available for one academic session is 24
Assistant bakers in star hotels and resorts
Bakers/ Confectioners in chain bakery outlets
Set up own bakery shop
Course Introduction
Baker & Confectioner Trade is a professional course of 20 months duration with two semesters. The Trade course teaches students to respond to customer requirements, environmental constraints and commercial pressures. Trainee learns preparing various types of bread, cakes, confectionery items and sweets. The trainee also learns to identifies bakery tools, kitchen equipment and kitchen operation process. Besides, trainee will be aware of the importance of personal hygiene, cleanliness of bakery utensils and safe handling of bakery equipment and other hand tools. The course is very valuable as there are many career aspects after its successful completions.
BRIEF COURSE OVERVIEW
Semester One
- Introduction to Baker & confectioner industry.
- Duties and responsibilities of Baker & Confectioner service personals.
- Fire hazards, contents of first aid.
- Personal hygiene& Care of Skin, Hand, Feet, Food handlers. Hygienic protective clothing.
- The required approval for setting up a bakery.
- Structure of wheat grain and different types of flour available.
- Classification of Raw material seasoning & flavouring agents.
- Different cereal & flour for the bakery products
- Quality of flour
- Starch: Availability of starch in different cereals.
- Calculation: Simple table, Weight & measures, Measurements of liquid, Different measures used in the bakery & confectionary.
- Different types of breads and their properties, ingredients used and Method of Baking of Bread Making.
- Oven Baking
- Introduction to Bakery & Confectionery Section
- Demonstrate & practice grooming, Personal hygiene in bakery.
- Perform hygiene/ cleanliness and procedure to maintain it.
- Demonstrate and practice of bakery machines-Dough machine, oven, microwave oven, deep freezers, hot cub boards, juicer, miser& grinder.
- Identify and handling tools used in baker and confectioner
- Demonstrate and identify commonly used gluten content of flour, moisture content of flour and water absorption of flour.
- Preparation of
- Various types of Khari
- Various types of Puff
- Preparation of
- Bread rolls,
- Bread stick,
- Hot cross Buns
- Fruit Buns.
- Chelsea Bun
- Preparation of
- Brioche & fermented dough nuts.
- Russian stouten basic bun dough
- Preparation of
- White Bread (400 gms. & 800 gms.)
- Brown Bread.
Semester Two
- Cakes
-Method for the production of cakes.
-Raw material required for cake making.
- Types of icings.
-Various types of Ice cream bombe.
-Introduction to various icing equipment:
- Piping bags
- Nozzles
- Platte knife
- Different types of designing cutters
- Cake making method
- Preparation of cookies and Biscuits.
- Principles of pastry making and its various derivatives:
- Short crust paste
- Choux paste
- Puff paste
- Flaky paste
- Study of sugar boiled confectionery like amorphous confectionery and crystalline confectionery.
- Knowledge of different sauces which are used in confectionery.
Introduction of Indian sweets prepared in halwai section and its ingredients, preparation procedures, uses and derivatives
- Preparation of
- Sponge Cake
- Madeira Cake
- Genoese Cake
- Rock Cake
- Prepare various icing-
- Fondant
- American
- Frosting
- Butter Cream
- Royal Icing
- Marzipans
- Marshmallow
- Prepare different Cakes & gateaux
- Queen Cake
- Fruit Cake
- Wedding Cakes
- Perform to prepare
- Pineapple Pastry
- Chocolate Pastry
- Truffle Pastry
- Preparation of
- Plain Biscuits
- Marble Biscuits
- Prepare market available biscuits.
- Coconut Biscuits
Macaroons