PROGRAMME STRUCTURE


1.

OBJECTIVE

:

To train the students in the basic art and craft of Bakery and Patisserie

The students will be trained to secure employment at entry level position in star hotels, restaurants, bakeries, flight kitchens, catering companies, industrial canteens, institutes and catering outlets.

The students will also be equipped to become entrepreneurs after securing basic experience.

2.

DURATION

:

1 Year.

 

 

 

 

3.

INTAKE

:

40 Seat per batch

 

 

 

 

4

RESERVATION OF SEATS

:

Not applicable

 

 

 

 

5.

ELIGIBILITY

:

The 1 year program is open to 12thpass or equivalent qualification

 

 

 

 

6.

SELECTION PROCEDURE

:

Applications are screened based on merit and suitability. Followed by PI-WAT

 

 

 

 

7.

MEDIUM OF INSTRUCTION

:

English

 

 

 

 

8.

PATTERN OF PROGRAMME

:

Six months at SSCA & six months on-job-training (OJT)

 

 

 

 

9.

SUBJECTS & SPECIALIZATION

 

:

Bakery & Patisserie

10.

FEE STRUCTURE

:

Rs. 50,000 full course fee plus refundable deposit of Rs. 10,000

11.

EXAMINATION & METHOD OF ASSESSMENT

:

Theory & Practical Exam.

Practical exam will be conducted at the end of the program before certificate is issued.

 

 

 

 

12.

STANDARD OF PASSING

 

:

50%

13.

AWARD OF DEGREE

:

Diploma in Bakery and Patisserie Skills

 


SYLLABUS

Bakery & Patisserie - Theory

1) Bakery and Patisserie Theory


  • Introduction:

    • Baking : Historical Background
    • Baking and Pastry Careers

    • Bakery Organizational Structure.

    • Aims & Objectives of Bakery.

  • Introduction to Baking and Pastry equipment and their uses.

  • Ingredients used in Bakery & Patisserie.

    • Flour: Composition, types, grading, gluten, WAP of flour.

    • Yeast: Elementary knowledge: Functions and uses. Effects of over and under fermentation.

    • Eggs: Uses

    • Sugar

    • Salt: use and effect.

    • Fats

    • Milk

    • Cream

    • Leavening Agents

  • Basic Baking Principles

  • Understanding Yeast Doughs:

    • Methods of preparing Bread and Bread rolls.

    • Faults in bread making.

    • Bread Improvers.

  • Basics of Pastries, Tarts and Pies

  • Basics of Cake Mixing and Baking

    • Methods of Cake Making

    • Faults in Cake making

    • Specialty Cakes

  • Cookies

  • Icings and its uses.


2) Food Safety and Hygiene:

Personal hygiene, kitchen hygiene, food storage, principles, pest control, dishwashing, garbage disposal, first-aid, food poising causes Objective: Students develop an attitude to correct habits of personnel and environmental hygiene to ensure complete safety of processed foods sold/food served/baked goods sold to customers.

  • Definition of Hygiene, its application to everyday life

  • Personal Hygiene – Care of skin, hair, hands, feet, teeth; use of cosmetics and jewelry

  • Food borne diseases – Causative organisms, route of contamination and control measures; precautions to be taken by food handlers. Reporting of cold, sickness, boils, septic wounds etc. Good grooming, clean and correct uniform; diet and exercise. Evaluation of personal hygiene.

  • Illustrations of cultures of smears of fingers with and without washing and washing with ordinary and anti-bacterial soaps.

  • Storage of food – correct handling of food; techniques of correct storage. Temperature at which bacteria are killed or their growth retarded; storage temperatures of different commodities to prevent bacterial contamination and spoilage or growth.

  • Safe and correct disposal of garbage.

  • Rodents and insects as carriers of food borne diseases – rodent and insect control techniques. Special stress on control of rats and cockroaches.

  • Care of premises and equipment – impervious washable floors and walls. Cleaning table tops, floor etc. with sodium hypochlorite (100 p.p.m.) Good ventilation and lighting. Smooth flow of work – prevention of overcrowding and back tracking; care of dark corners, crevices and cracks.

  • Cleaning of equipment and personal tools immediately after use.

  • Use of hot water in the washing process.

  • Legal administration and quality control – laws relating to food hygiene.

  1. 3)Food Cost Control:

  • Importance of costing.

  • Variable and semi-variable food costs.

  • Elements of cost-material, labor and overheads.

  • Cost control techniques through purchase procedures

  • Receiving, storing and issuing

  • Pre-preparation, preparation and portion control.

4) Equipment, Maintenance And Services

Objective: Students acquire knowledge of the safety aspects of electricity, gas and other fuels, their comparative efficiency, the equipment available for the specific craft, their specifications and cost.

  • Elementary study of services with particular reference to economy and safety in their use.
  • Heat and temperature – types
  • Types of fuels – solid, liquid, gas and electricity; comparison, cost and efficiency.
  • Types of fuel gas – properties, striking back; safety precautions; meter reading.
  • Conductors and non-conductors; meaning of Ampere; Volt, Watt, fuse and earthing. Short circuit – causes and remedies; Different types of thermostat, meter reading.

  • Breakdown maintenance and preventive maintenance equipment.

  • Fire precautions – different types of fires – extinguishers, common fire hazards.

  • The equipment available for the specific craft, their specifications and cost.

  • Routine use, care and cleaning of all fixed and movable equipment including refrigerators, mixers, peelers, incubators, autoclaves, mincers etc.


Bakery & Patisserie - Practical


  1. 1)Yeast Products:

  • Bread rolls

  • Bread loaf

  • Brown bread loaf

  • Flavored rolls- Masala, cheese, herbs.

  • Multigrain breads.

  • Breakfast rolls- brioche, croissants, Vienna rolls, Danish(assorted)

  • Bread sticks/Grissini

  • Sweet buns- Chelsea buns

  • Doughnuts

  • Ladi pav

  • Pita bread

  • Lavash

  • International Bread- Focaccia- Ciabatta-Pumpernickel-Baguette

  1. 2)Biscuits, Cookies and Tea fancies:

  • Melting moments

  • Golden goodies

  • Kesar badam

  • Butter cookies

  • Ginger biscuits

  • Chocolate cream fingers

  • Madeline

  • Swiss tarts

  • Macaroons

  • Chocolate chip cookies

  • Wine biscuits

  1. 3)Cakes (small and large ) & Gateau:

  • Sponge – Lemon, Victoria, Genoese, Swiss roll, Chocolate.

  • Fruit Cakes- Date and walnut, Banana, Dundee, Madeira

  • Assorted Muffins

  • Cup cakes

  • Carrot cake

  • Pound cake.

  • Fresh fruit Gateau- black forest.


  1. 4)Icings and Toppings

  • Cream/ Rich cream topping

  • Fudge icing

  • Royal icing and fondant

  • Chocolate truffle

  • Butter icing

  • Marzipan

  • Frosting and marshmallow


  1. 5)Demo of International and Specialty Cakes:

  • Wedding Cake

  • Angel food cake


  1. 6)PASTRY (PIES AND TARTS)

  • Short crust pastry: Apple pie, Jam tarts, lemon curd tarts, walnut pie, fruit tarts, Welch cheese cakes.

  • Puff / Flakey/ Laminated Pastry: cheese straws, chicken/ veg puffs, and palmiers, vol-au-vents, and khari biscuits.

  • Choux pastry- Éclairs, cream puffs.


  1. 7)SAVORIES:

  • Pizza, Calzone, Quiche


  1. 8)DESSERTS:

  • Cold: Soufflés, mousse, Custard

  • Trifle: cheese cake

  • Hot: baba au rum, bread & butter pudding, baked coconut, cabinet pudding, pancakes.


  1. 9)Chocolates

  • Soft center

  • Hard Center

  • Molded


  1. 10)Sauces

  • Hot

  • Cold

  • Warm


  1. 11)Glace & Glaze


 

Annexure A DBPS 2017-2018 Semester I

Course Code

Course Name

Credit

Internal

Marks (40%)

External

Marks (60%)

Total

Marks

101

Bakery & Patisserie Theory

4

40

60

100

102

Bakery and Patisserie Practical

12

120

180

300

103

Food Safety and Hygiene

2

20

30

50

104

Food Costing

1

25

0

25

105

Equipment, Maintenance And Services

1

25

0

25

 

Total

20

230

270

500

Semester II- Internship

Course Code

Course Name

Credit

Internal

Marks

External

Marks

Total

Marks

201

Industry Internship and Report Presentation

10

100

150

250

 

Total

10

100

150

250

Caution Notice