Diploma in Bakery & Confectionery

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DIPLOMA IN BAKERY AND CONFECTIONERY

EligibilitySenior Secondary (10+2) or equivalent
DurationOne Year + six months in the industry
Teaching Hour per week35 Hrs
Effective teaching34 weeks
Industrial Training24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No.Subject codeSubjectHours per weekTerm Marks*
THEORY
1DBC-01Bakery3100
2DBC-02Confectionery3100
3DBC-03Commodities250
4DCS-01Hygiene & Sanitation250
5DCS-02Food Costing250
TOTAL12350
PRACTICAL
7DBC-11Bakery12100
8DBC-12Confectionary08100
9DCS-11Computer Awareness01–
10DCS-12Library02–
TOTAL23200
GRAND TOTAL35550

* Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.

RULES AT A GLANCE

NO.TOPICREQUIREMENT
1.Attendance required to become eligible for exam75% in aggregate
2.Minimum pass marks for each theory subject40%
3.Minimum pass marks for each practical subject50%
4.Maximum duration to pass/clear all subjects/ papers03 academic years

BAKERY THEORY (DBC – 01)

TIME ALLOTTED: 03 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMAXIMUM MARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Learning Objectives :

At the end of the term / course the Students will be able to:

  1. Draw the organization chart and kitchen hierarchy of bakery department
  2. Explain the different ingredients used in bakery
  3. Explain the different working temperatures for bakery products
  4. Define the bread faults and remedies of bakery products
  5. Draw and explain the layout of a bakery
  6. Write recipes of different breads, pastries and gateaux
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1
  • Introduction
  • Scope of Bakery & Confectionery,
  • Bakery terms.
  • Organisation chart of Bakery.
1015%
2 Wheat and Flour
  • Different types of flours available,
  • Constituents of flours,
  • pH Value of flour,
  • Water absorption power of flour,
  • Gluten, diastatic capacity of flour,
  • Grade of flour.
1515%
3 Raw material required for bread making:
  • Role of flour, water, yeast, salt
  • Sugar, milk and fats
1010%
4 Yeast
  • An elementary knowledge of Baker’s yeast, the part it plays in the fermentation of dough and conditions influencing it’s working.
  • Effect of over and under fermentation and under proofing of dough and other fermented goods.
0505%
5Bread improvers-improving physical quality0505%
MID TERM EXAM
6 Oven & Baking:
  • Knowledge and working of various types of oven.
  • Baking temperatures for bread, confectionery goods.
0505%
7 Methods of bread making :
  • Straight dough method
  • Delayed salt method
  • No time dough method
  • Sponge and dough method
1010%
8 Characteristics of good bread
  • External characteristics
  • Volume, symmetry of shape
  • Internal characteristics – colour, texture, aroma, clarity and elasticity
1010%
9Bread faults and their remedies0510%
10 Bakery layout – The required approvals for setting up of a Bakery – Government procedure and Bye-laws.
  • Selection of site
  • Selection of equipment.
  • Layout design
  • Electricity.
1010%
11 Quality control
  • of raw material
  • of finished products
0505%
Total90100%

CONFECTIONERY (DBC-02)

TIME ALLOTTED: 03 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMAXIMUM MARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Learning Objectives :

At the end of the term / course the Students will be able to:

  1. Explain the different ingredients used in confectionery
  2. Differentiate different cake mixing methods
  3. Define and explain different pastries and derivatives
  4. Explain the operation and different types of oven
  5. Define the internal and external characteristics of cakes
  6. Describe the different cake faults and remedies
  7. Describe the different cake faults and remedies
  8. List down the steps in preparing cookies and biscuits
  9. Explain the procedure in preparing Ice Creams
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1 Ingredient used in Cake Making
Types & Varieties
  • Flour
  • Sugar
  • Shortening – Fats and oil
  • Egg
  • Moistening agent
  • Leavening Agents
1015%
2 Cake Making Methods
  • Sugar butter process,
  • Flour butter process,
  • Genoise method
  • Blending and rubbing method.
1010%
3 Basic Pastries
Pastry making, principles & derivatives		1010%
4Balancing cake formula0505%
5 Characteristic of Cakes:
External characteristics
Internal Characteristics		1010%
MID TERM EXAM
6Cake Faults and remedies1010%
7Types of icing1010%
8Preparation of cookies and biscuits.
Factors affecting the quality of biscuits / cookies.		1010%
9Various types ice creams and bombs.0810%
10Storage of confectionery product0710%
Total90100%

COMMODITIES (DBC-03)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning Objectives

At the end of the term / course the Students will be able to:

  1. Explain the composition of wheat and wheat products
  2. Describe the different types of sugar and its substitutes.
  3. List the different types and quality of eggs and dairy products
  4. Define yeast and explain its role in bakery and confectionery
  5. Explain the types of shortenings and its role in bakery and confectionery
  6. Elaborate the role of gelling agents, stabilizers and preservatives in bakery and confectionery.
  7. Define the food laws and follow H.A.C.C.P Principles
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1 Wheat
  • composition, production, grade and quality
  • wheat products,
  • other flours, meals and starches
1015 %
2 Sugar
  • sugar substitutes
  • syrups, jams and marmalades
  • Cocoa production
  • Cocoa by-products
0510%
3 Eggs and dairy products
  • types
  • importance in bakery and confectionery
  • grading, quality and selection
1015%
4 Leavening agents
  • Yeast and its varieties
  • Role in raising bakery products
  • Chemical leavening agents
0510%
MID TERM EXAM
5 Shortenings
  • Role of shortening
  • Types
  • Usage in bakery and confectionery
0610%
6 Gelling agents and stabilizers
  • Their role in bakery and confectionery
  • Food additives and preservatives
  • Edible garnishes
  • Canned food
1220%
7
  • Introduction to food laws
  • Storage and preservation of bakery and confectionery products
  • Organic and genetically modified foods
1220%
Total60100%

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning objectives

After completion of the subject a student will be able to:

  1. Understand Food Microbiology, Food Contamination and Spoilage;
  2. Follow sanitary procedure during food handling;
  3. Understand the importance of personal hygiene
  4. Analyze critical control points; and
  5. Practice laws governing food safety and standards
NoCONTENTTIME ALLOTTEDWEIGHTAGE FOR EXAM
1 FOOD MICROBIOLOGY
  • Introduction
  • Microorganism groups important in food microbiology
    • Viruses
    • Bacteria
    • Fungi (Yeast & Molds)
    • Algae
    • Parasites
  • Factors affecting the growth of microbes
  • Beneficial role of Microorganisms
1015%
2 FOOD CONTAMINATION AND SPOILAGE
  • Classification Of Food
  • Contamination And Cross Contamination
  • Spoilages Of Various Food With The Storing Method
0510%
3 SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING
  • Receiving,
  • Storage,
  • Preparation,
  • Cooking,
  • Holding, and
  • Service Of The Food
1020%
MID TERM EXAM
4 SAFE FOOD HANDLER
  • Personal Hygiene discussing all the standard.
  • Hand Washing Procedure
  • First Aid definition, types of cuts, wounds, lacerations with reasons and precautions.
1015%
5 HAZARD ANALYSIS CRITICAL CONTROL POINT
  • Introduction to HACCP
  • History
  • Principles of HACCP
1015%
6 FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)
  • Introduction to FSSAI
  • Role of FSSAI
  • FSSAI Compliance
0515%
7 GARBAGE DISPOSAL
  • Different Methods
  • Advantages & Disadvantages
  • Municipal Laws and Swachh Abhiyan
1010%
Total60100%

FOOD COSTING (DCS-02)

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
ACTIVITYMAXIMUM MARKS
Marks for attendance2 1/2
Mid-term exam marks12 1/2
Total (Incourse Assessment Marks)15
End term exam marks35
Total50
Learning Objectives for Commodities:

At the end of the term/course the Students will be able to:

  1. Know different pricing methods and explain the different types of Menus.
  2. Explain the importance of food costing and costing techniques.
  3. Develop standard recipes and adjust the quantities using an adjustment factor.
  4. Define and explain Material Costing.
  5. Explain in controlling food cost, labour cost, overhead cost etc.
  6. Define yield and its types.
  7. Calculate standard food cost and explain the techniques in portion cost and dinner cost.
UNITCONTENTHOURS ALLOTTEDWEIGHTAGE FOR EXAM
1 Pricing
  • Menu pricing styles
  • Types of menu
  • Different methods in pricing
0815 %
2 Costing
  • Importance of food costing
  • Methods of costing
  • Costing techniques
0710%
3 Standard recipes
  • Use of standardized recipes
  • Developing standardized recipes
  • Adjustment factor
0710%
4 Material costing
  • Through purchasing
  • receiving
  • issuing
  • production
  • sales and accounting
0815%
MID TERM EXAM
5 Control of
  • food cost
  • labour cost
  • overhead cost
  • miscellaneous cost
1015%
6 Yield
  • butchers yield
  • cooking yield
  • portion control
1015%
7 Costs
  • determining standard food cost
  • calculating portion cost
  • calculating dinner cost
1020%
Total60100%

BAKERY PRACTICAL (DBC – 11)

TIME ALLOTTED: 12 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMAXIMUM MARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Learning objectives

At the end of the term/course the students will be able to:

  1. Identify and differentiate the small and large equipment in bakery
  2. Identify and check for quality of different types of ingredients used in bakery
  3. Prepare and Present yeast fermented products
  4. Prepare and Present flavoured breads
  5. Prepare and Present flavoured breads
  6. Prepare and Present laminated breads
  7. Prepare toppings and stuffing for pizza and burgers
UNITCONTENTHOURS ALLOTTED
1 Introduction to ingredients / Equipment
  • Identification and uses of equipment – large, small and utilities
  • Ingredients – Types of flour, Sugar, Nuts and Dry fruits, Shortenings, leavening etc.
36
2 Quality Checking & Basic Mixing Methods
  • Flour : W.A.P Test, Gluten Content
  • Yeast : Flying fermentation
36
3 Mixing Methods
  • Basic steps involved in mixing ingredients – Kneading, stirring, whipping, creaming etc.
36
4 Simple yeast fermented products
  • Bread Sticks, Bread Rolls and Soft Rolls
36
5 Flavoured Breads
  • Basic Buns, Fruit Buns, Hot Cross Buns, Tomato Rolls and Garlic Rolls
36
6 Rich Yeast Fermented Breads
Brioche, Fermented Doughnuts, Baba au Rhum, Savarin		36
7 Bread Loafs:
Milk Bread, Bread Loaf, Currant Loaf, Whole Meal Bread, Masala Bread, Raisin Bread		36
8 International Bread
French Bread, Chelsea Buns		36
9 Laminated Yeast Breads
Danish pastry croissants		36
10Burger Buns, Pizza Base36
Total360

MARKING SCHEME FOR PRACTICAL EXAMINATION

BAKERY PRACTICAL (DBC – 11)

Maximum Marks: 100
Pass Marks: 50
Part ‘A’ (25 Marks)
ACTIVITYMARKS
Uniform & Grooming05
Journal10
Viva10
Total25
Part ‘B’ (75 Marks)
  1. Each student to prepare three different breads from the syllabus
  2. Each item shall carry 20 marks
  3. Parameters of assessment of each item.
    • Appearance & colour: 03
    • Volume & symmetry of shape: 03
    • Texture: 03
    • Aroma: 03
    • Elasticity: 03
    • Correct recipe& equipment: 05
    • Total: 20
  4. Adherence to Hygiene & Food Safety : 15
NOTE:
  1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
  2. Assessment will be done by both internal and external Examiner.
  3. Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
  4. Uniform and grooming must be checked by the examiners before commencement of examination.
  5. Students are not allowed to take help from books, notes, journal or any other person.
  6. The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

CONFECTIONERY PRACTICAL (DBC – 12)

TIME ALLOTTED: 8 HOURS PER WEEK
MAXIMUM MARKS: 100
ACTIVITYMARKS
Marks for attendance5
Mid-term exam marks25
Total (Incourse Assessment Marks)30
End term exam marks70
Total100
Learning Objectives

At the end of the term / course the Students will be able to:

  1. Identify and check for quality of different types of ingredients used in confectionery
  2. Identify and differentiate the small and large equipment used in confectionery
  3. Prepare and Present basic sponges
  4. Prepare and Present different cookies and biscuits
  5. Prepare and Present basic pastries and its derivatives
  6. Prepare basic icings and toppings
  7. Prepare and Present international cakes and puddings
  8. Prepare and Store Ice Creams, Toffees and Indian Sweets
UNITCONTENTHOURS ALLOTTED
1 Basic Cake Making

Plain Sponge
Madeira Cake, Rock Cake, Fruit Cake
Fatless Sponge
Swiss Rolls
Genoise Sponge		24
2 Biscuits & Cookies:

Plain biscuits; piping biscuits; cherry knobs; langue –de – chats; (cats tongue) salted biscuits; nut biscuits; coconut biscuits; melting moment; macaroons; tricolour; chocolate biscuits; marble biscuits; nan-khatai; short bread biscuits. Ginger biscuits; cheese biscuits; cream fingers.		24
3 Basic Pastry & derivatives:

  1. Short Crust Pastry
    Jam tart, Lemon curd tart
    Apple tie, Banana Flan, Fruit Tartlets.
  2. Choux Pastry
    Chocolate Éclairs, Profit role
    Cream puff
  3. Puff Pastry & flaky pastry
    Khara Biscuits, veg patties, chicken patties
    Mutton patties, Cheese Straws, patty case
    Bouchee, vol-au-vents,
    Mille Feuillet, Jalousie,
    Creams Horns
    Apple Strudel
24
4 Icings and Toppings

Fondant; American frosting; butter cream icing; royal icing; gum paste; marzipan; marshmallow; lemon meringue; fudge; almond paste; glace icing		24
5 Pastry & Special Cakes

Queen cakes, Easter Egg
Chocolate dippings
Cheese cake, Baba-cum Rhum
Savarin Chantilly, meringue chantilly. Madeline cake
Pineapple pastry, chocolate pastry		24
6 Icing Cakes

Birthday cake
Wedding cakes		24
7 Gateaux

Black forest Gateaux, gateaux religious		24
8 Puddings and Desserts

Hot dessert : Caramel Custard
Bread and Butter pudding
Cold Desserts:
Bavarois; ginger pudding; cold lemon soufflé; chocolate mousse; charlottes royale; charlotte russe; charlotte arlequine; bavarois urbane; soufflé praline; fruit truffle.		24
9 Ice Cream

Vanilla, strawberry, chocolate, pineapple, mango, Sorbets, Bombe, Sundees, Parfaits		24
10 Toffees:

Milk Toffee – Chocolates
Stick Jaws – liquor chocolates
Indian Confectionery
Chenna – Rasgulla, Chamcham, Pakiza, Chenna Toast, Rasmalai
Khoya – Gulab Jamun, Barfi
Sugar – Mysore Pak, Ghewar
Flour / Besan – Patisa, Shakarpare, Halwa, Laddoo, Peda.
Milk – Kheer, Rabri
Nuts – Barfi, Chikki		24
Total240

MARKING SCHEME FOR PRACTICAL EXAMINATION

CONFECTIONERY PRACTICAL (DBC – 12)

Maximum Marks: 100
Pass Marks: 50
Part ‘A’ 25 Marks
ACTIVITYMARKS
Uniform & Grooming05
Journal10
Viva10
Total25
Part ‘B’ 75 marks
  1. Each student to prepare three different items as under
    • One small cake with icing
    • One pastry item
    • One hot/cold dessert
  2. Each item shall carry 20 marks
  3. Parameters of assessment of each item
MARKS
Appearance & Colour03
Texture03
Aroma & Flavour03
Consistency03
Taste03
Correct recipe & Equipment05
TOTAL20
  1. Adherence to Hygiene & Food Safety : 15
NOTE
  1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
  2. Assessment will be done by both internal and external Examiner.
  3. Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
  4. Uniform and grooming must be checked by the examiners before commencement of examination.
  5. Students are not allowed to take help from books, notes, journal or any other person.
  6. The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.

COMPUTER AWARENESS (DCS-11)

TIME ALLOTTED: 01 HOUR PER WEEK
MAXIMUM MARKS: Nil
Learning Objectives

After the completion of the Computer Awareness subject, the Students will be able to:

  1. Understand computer and its hardware & software
  2. To produce word document with proper formatting
  3. To work on an excel sheet with basic functions.
  4. Brows on net and communicate through e-mail
  5. Prepare small power point presentations.
UNITCONTENTHOURS ALLOTTED
1. KNOWING COMPUTER
  • What is computer?
    • Basic Applications of Computer
  • Components of Computer System
    • Central Processing Unit
    • Keyboard, mouse and VDU
    • Other Input devices
    • Other Output devices
    • Computer Memory
  • Concept of Hardware and Software
    • Hardware
    • Software
      • Application Software
      • Systems software
  • Concept of computing, data and information
  • Applications of IECT
    • e-governance
    • Entertainment
  • Bringing computer to life
    • Connecting keyboard, mouse, monitor and printer to CPU
    • Checking power supply
04
2. OPERATING COMPUTER USING GUI BASED OPERATING SYSTEM
  • Basics of Operating System
    • Operating system
    • Basics of popular operating system (LINUX, WINDOWS)
  • The User Interface
    • Task Bar
    • Icons
    • Menu
    • Running an Application
  • Operating System Simple Setting
    • Changing System Date And Time
    • Changing Display Properties
    • To Add Or Remove A Windows Component
    • Changing Mouse Properties
    • Adding and removing Printers
  • File and Directory Management
    • Creating and renaming of files and directories
04
3 UNDERSTANDING WORD PROCESSING
    • Word Processing Basics
      • Opening Word Processing
      • Menu Bar
      • Using The Help
      • Using The Icons Below Menu Bar
    • Opening and closing Documents
      • Opening Documents
      • Save and Save as
      • Page Setup
      • Print Preview
      • Printing of Documents
    • Text Creation and manipulation
      • Document Creation
      • Editing Text
      • Text Selection
      • Cut, Copy and Paste
      • Spell check
      • Thesaurus
    • Formatting the Text
      • Font and Size selection
      • Alignment of Text
      • Paragraph Indenting
      • Bullets and Numbering
      • Changing case
    • Table Manipulation
      • Draw Table
      • Changing cell width and height
      • Alignment of Text in cell
      • Delete / Insertion of row and column
      • Border and shading
05
4 USING SPREAD SHEET
  • Elements of Electronic Spread Sheet
    • Opening of Spread Sheet
    • Addressing of Cells
    • Printing of Spread Sheet
    • Saving Workbooks
  • Manipulation of Cells
    • Entering Text, Numbers and Dates
    • Creating Text, Number and Date Series
    • Editing Worksheet Data
    • Inserting and Deleting Rows, Column
    • Changing Cell Height and Width
  • Formulas and Function
    • Using Formulas
    • Function
04
5 INTRODUCTION TO INTERNET, WWW AND WEB BROWSERS
  • Basic of Computer Networks
    • Local Area Network (LAN)
    • Wide Area Network (WAN)
  • Internet
    • Concept of Internet
    • Applications of Internet
    • Connecting to the Internet
    • Troubleshooting
  • World Wide Web (WWW)
  • Web Browsing Softwares
    • Popular Web Browsing Softwares
  • Search Engines
    • Popular Search Engines / Search for content
    • Accessing Web Browser
    • Using Favourites Folder
    • Downloading Web Pages
    • Printing Web Pages
  • Understanding URL
  • Surfing the web
  • Using e-governance website
04
6 COMMUNICATIONS AND COLLABORATION
  • Basics of E-mail
    • What is an Electronic Mail
    • Using E-mails
      • Opening Email account
      • Mailbox: Inbox and Outbox
      • Creating and Sending a new E-mail
      • Replying to an E-mail message
      • Forwarding an E-mail message
      • Sorting and Searching emails
    • Document collaboration
    • Instant Messaging and Collaboration
      • Using Instant messaging
      • Instant messaging providers
      • Netiquettes
03
7 MAKING SMALL PRESENTATIONS
  • Basics
    • Using PowerPoint
    • Opening A PowerPoint Presentation
    • Saving A Presentation
  • Creation of Presentation
    • Creating a Presentation Using a Template
    • Creating a Blank Presentation
    • Entering and Editing Text
    • Inserting And Deleting Slides in a Presentation
  • Preparation of Slides
    • Inserting Word Table or An Excel Worksheet
    • Adding Clip Art Pictures
    • Inserting Other Objects
    • Resizing and Scaling an Object
  • Presentation of Slides
    • Viewing A Presentation
    • Choosing a Set Up for Presentation
    • Printing Slides And Hand-outs
  • Slide Show
    • Running a Slide Show
    • Transition and Slide Timings
    • Automating a Slide Show
03
Total30