Baker & Confectioner

Affiliated to NCVT (Govt. of India)

Course Duration
This course is of 20 months (Inclusive of 6 months Industrial Training/”On the job” Training)
Entry Qualification
10 pass minimum for sitting in NCVT Exam
No. of seats
Total number of seats available for one academic session is 24
Job Prospects
  • 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 non-engineering professional course with one year duration and having two semesters of six months each. The Trade course teaches students to respond to customer requirements, environmental constraints and commercial pressures. During the course there are many other aspects of the confectionery told to them. The course is very valuable as there are many career aspects after its successful passing both in private and government run hotels and the like other places. The duration of the course is one year with two semesters. There are many ITIs in the country offering this trade.


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
    1. Quality of flour
    2. 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
  1. Various types of Khari
  2. Various types of Puff
  • Preparation of
  1. Bread rolls,
  2. Bread stick,
  3. Hot cross Buns
  4. Fruit Buns.
  5. Chelsea Bun
  • Preparation of
  2. Brioche & fermented dough nuts.
  3. Russian stouten basic bun dough
  • Preparation of
  1. White Bread (400 gms. & 800 gms.)
  2. 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:

  1. Piping bags
  2. Nozzles
  3. Platte knife
  4. Different types of designing cutters
  • Cake making method
  • Preparation of cookies and Biscuits.
  • Principles of pastry making and its various derivatives:
  1. Short crust paste
  2. Choux paste
  3. Puff paste
  4. 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
  1. Sponge Cake
  2. Madeira Cake
  3. Genoese Cake
  4. Rock Cake
  • Prepare various icing-
  1. Fondant
  2. American
  3. Frosting
  4. Butter Cream
  5. Royal Icing
  6. Marzipans
  7. Marshmallow
  • Prepare different Cakes & gateaux
  1. Queen Cake
  2. Fruit Cake
  3. Wedding Cakes
  • Perform to prepare
  1. Pineapple Pastry
  2. Chocolate Pastry
  3. Truffle Pastry
  • Preparation of
  1. Plain Biscuits
  2. Marble Biscuits
  • Prepare market available biscuits.
  1. Coconut Biscuits