Diploma in Bakery & Confectionery

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DIPLOMA IN BAKERY AND CONFECTIONERY

Eligibility:

Senior Secondary (10+2) or equivalent

Duration:

One Year + six months in industry

Teaching hours per week:

35 Hours

Effective teaching:

34 weeks

Industrial training:

24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No.	Subject Code	Subject	Hours per week	Term Marks*
THEORY
1	DBC-01	Bakery	3	100
2	DBC-02	Confectionery	3	100
3	DBC-03	Commodities	2	50
4	DCS-01	Hygiene & Sanitation	2	50
5	DCS-02	Food Costing	2	50
TOTAL			12	350
PRACTICAL
7	DBC-11	Bakery	12	100
8	DBC-12	Confectionery	08	100
9	DCS-11	Computer Awareness	01	-
10	DCS-12	Library	02	-
TOTAL			23	200
GRAND TOTAL			35	550

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

RULES AT A GLANCE

NO.	TOPIC	REQUIREMENT
1.	Attendance required to become eligible for exam	75% in aggregate
2.	Minimum pass marks for each theory subject	40%
3.	Minimum pass marks for each practical subject	50%
4.	Maximum duration to pass/clear all subjects/papers	03 academic years

BAKERY THEORY (DBC - 01)

TIME ALLOTTED: 3 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

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

Draw the organization chart and kitchen hierarchy of bakery department.
Explain the different ingredients used in bakery.
Explain the different working temperatures for bakery products.
Define the bread faults and remedies of bakery products.
Draw and explain the layout of a bakery.
Write recipes of different breads, pastries and gateaux.

UNIT	CONTENT	HOURS ALLOTTED	WEIGHTAGE FOR EXAM
1	Introduction Scope of Bakery & Confectionery Bakery terms Organisation chart of Bakery	10	15%
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	15	15%
3	Raw material required for bread making Role of flour, water, yeast, salt Sugar, milk and fats	10	10%
4	Yeast An elementary knowledge of Baker’s yeast The part it plays in fermentation of dough Conditions influencing its working	05	05%
5	Effect of over fermentation Effect of under fermentation Effect of under proofing of dough and fermented goods Bread improvers and improving physical quality	05	05%
MID TERM EXAM
6	Oven & Baking Knowledge and working of various types of oven Baking temperatures for bread Baking temperatures for confectionery goods	05	05%
7	Methods of Bread Making Straight dough method Delayed salt method No time dough method Sponge and dough method	10	10%
8	Characteristics of Good Bread External characteristics Volume and symmetry of shape Internal characteristics Colour, texture, aroma Clarity and elasticity	10	10%
9	Bread faults and their remedies	05	10%
10	Bakery Layout Required approvals for setting up a Bakery Government procedures and bye-laws Selection of site Selection of equipment Layout design Electricity requirements	10	10%
11	Quality Control Quality control of raw material Quality control of finished products	05	05%
TOTAL		90	100%

CONFECTIONERY (DBC-02)

TIME ALLOTTED: 3 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

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

Explain the different ingredients used in confectionery.
Differentiate different cake mixing methods.
Define and explain different pastries and derivatives.
Explain the operation and different types of oven.
Define the internal and external characteristics of cakes.
Describe the different cake faults and remedies.
Describe the different cake faults and remedies.
List down the steps in preparing cookies and biscuits.
Explain the procedure in preparing Ice Creams.

UNIT	CONTENT	HOURS ALLOTTED	WEIGHTAGE FOR EXAM
1	Ingredient used in Cake Making Types & Varieties Flour Sugar Shortening – Fats and Oil Egg Moistening Agent Leavening Agents	10	15%
2	Cake Making Methods Sugar Butter Process Flour Butter Process Genoise Method Blending and Rubbing Method	10	10%
3	Basic Pastries Pastry making, principles and derivatives.	10	10%
4	Balancing cake formula.	05	05%
5	Characteristics of Cakes External Characteristics Internal Characteristics	10	10%
MID TERM EXAM
6	Cake faults and remedies.	10	10%
7	Types of icing.	10	10%
8	Preparation of cookies and biscuits. Factors affecting the quality of biscuits / cookies.	10	10%
9	Various types of ice creams and bombs.	08	10%
10	Storage of confectionery products.	07	10%
TOTAL		90	100%

COMMODITIES (DBC-03)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2½
Mid-term exam marks	12½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

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

Explain the composition of wheat and wheat products.
Describe the different types of sugar and its substitutes.
List the different types and quality of eggs and dairy products.
Define yeast and explain its role in bakery and confectionery.
Explain the types of shortenings and its role in bakery and confectionery.
Elaborate the role of gelling agents, stabilizers and preservatives in bakery and confectionery.
Define the food laws and follow H.A.C.C.P Principles.

UNIT	CONTENT	HOURS ALLOTTED	WEIGHTAGE FOR EXAM
1	Wheat Composition, production, grade and quality Wheat products Other flours, meals and starches	10	15%
2	Sugar Sugar substitutes Syrups, jams and marmalades Cocoa production Cocoa by-products	05	10%
3	Eggs and Dairy Products Types Importance in bakery and confectionery Grading, quality and selection	10	15%
4	Leavening Agents Yeast and its varieties Role in raising bakery products Chemical leavening agents	05	10%
MID TERM EXAM
5	Shortenings Role of shortening Types Usage in bakery and confectionery	06	10%
6	Gelling Agents and Stabilizers Their role in bakery and confectionery Food additives and preservatives Edible garnishes Canned food	12	20%
7	Introduction to food laws Storage and preservation of bakery and confectionery products Organic and genetically modified foods	12	20%
TOTAL		60	100%

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2½
Mid-term exam marks	12½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

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

Understand Food Microbiology, Food Contamination and Spoilage.
Follow sanitary procedure during food handling.
Understand the importance of personal hygiene.
Analyze Critical Control Points.
Practice laws governing food safety and standards.

NO.	CONTENT	TIME ALLOTTED	WEIGHTAGE 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	10	15%
2	FOOD CONTAMINATION AND SPOILAGE Classification of Food Contamination and Cross Contamination Spoilage of various foods with storage methods	05	10%
3	SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING Receiving Storage Preparation Cooking Holding Service of Food	10	20%
MID TERM EXAM
4	SAFE FOOD HANDLER Personal Hygiene discussing all standards Hand Washing Procedure First Aid - definition, types of cuts, wounds and lacerations Reasons and precautions	10	15%
5	HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) Introduction to HACCP History Principles of HACCP	05	15%
6	FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI) Introduction to FSSAI Role of FSSAI FSSAI Compliance	10	15%
7	GARBAGE DISPOSAL Different Methods Advantages & Disadvantages Municipal Laws and Swachh Abhiyan	10	10%
TOTAL		60	100%

FOOD COSTING (DCS-02)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2½
Mid-term exam marks	12½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

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

Know different pricing methods and explain the different types of menu.
Explain the importance of food costing and costing techniques.
Develop standard recipes and adjust quantities using adjustment factor.
Define and explain material costing.
Explain controlling food cost, labour cost and overhead cost.
Define yield and its types.
Calculate standard food cost and explain techniques in portion cost and dinner cost.

UNIT	CONTENT	HOURS ALLOTTED	WEIGHTAGE FOR EXAM
1	Pricing Menu pricing styles Types of menu Different methods in pricing	08	15%
2	Costing Importance of food costing Methods of costing Costing techniques	07	10%
3	Standard Recipes Use of standardized recipes Developing standardized recipes Adjustment factor	07	10%
4	Material Costing Through purchasing Receiving Issuing Production Sales and accounting	08	15%
MID TERM EXAM
5	Control of Food Cost Labour Cost Overhead Cost Miscellaneous Cost	10	15%
6	Yield Butchers Yield Cooking Yield Portion Control	10	15%
7	Costs Determining Standard Food Cost Calculating Portion Cost Calculating Dinner Cost	10	20%
TOTAL		60	100%

BAKERY PRACTICAL (DBC - 11)

TIME ALLOTTED: 12 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

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

Identify and differentiate the small and large equipment in bakery.
Identify and check the quality of different types of ingredients used in bakery.
Prepare and present yeast fermented products.
Prepare and present flavoured breads.
Prepare and present breakfast breads.
Prepare and present laminated breads.
Prepare toppings and stuffing for pizza and burgers.

UNIT	CONTENT	HOURS 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 Agents 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	36
4	Simple Yeast Fermented Products Bread Sticks Bread Rolls Soft Rolls	36
5	Flavoured Breads Basic Buns Fruit Buns Hot Cross Buns Tomato Rolls 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
10	Burger Buns & Pizza Base Burger Buns Pizza Base	36
TOTAL		360

MARKING SCHEME FOR PRACTICAL EXAMINATION

BAKERY PRACTICAL (DBC - 11)

Maximum Marks: 100

Part 'A' - 25 Marks

Component	Marks
Uniform & Grooming	05
Journal	10
Viva	10
Total	25

Part 'B' - 75 Marks

Each student shall prepare three different breads from the syllabus.
Each item shall carry 20 marks.
Parameters of assessment of each item:

Assessment Parameter	Marks
Appearance & Colour	03
Volume & Symmetry of Shape	03
Texture	03
Aroma	03
Elasticity	03
Correct Recipe & Equipment	05
Total Per Item	20

Part B Assessment	Marks
Three Bread Preparations (20 × 3)	60
Adherence to Hygiene & Food Safety	15
Total	75

Pass Marks: 50

NOTE:

Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
Assessment will be done by both Internal and External Examiner.
Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
Uniform and grooming must be checked by the examiners before commencement of examination.
Students are not allowed to take help from books, notes, journal or any other person.
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

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

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

Identify and check for quality of different types of ingredients used in confectionery.
Identify and differentiate the small and large equipment used in confectionery.
Prepare and Present basic sponges.
Prepare and Present different cookies and biscuits.
Prepare and Present basic pastries and its derivatives.
Prepare basic icings and toppings.
Prepare and Present international cakes and puddings.
Prepare and Store Ice Creams, Toffees and Indian Sweets.

UNIT	CONTENT	HOURS 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 Biscuits Chocolate Biscuits Marble Biscuits Nan-Khatai Short Bread Biscuits Ginger Biscuits Cheese Biscuits Cream Fingers	24
3	Basic Pastry & Derivatives (i) Short Crust Pastry Jam Tart Lemon Curd Tart Apple Pie Banana Flan Fruit Tartlets (ii) Choux Pastry Chocolate Éclairs Profiteroles Cream Puff (iii) Puff Pastry & Flaky Pastry Khara Biscuits Veg Patties Chicken Patties Mutton Patties Cheese Straws Patty Case Bouchee Vol-au-Vents Mille Feuillet Jalousie Cream 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 au 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 Religieuse	24
8	Puddings and Desserts Hot Desserts Caramel Custard Bread and Butter Pudding Cold Desserts Bavarois Ginger Pudding Cold Lemon Soufflé Chocolate Mousse Charlotte Royale Charlotte Russe Charlotte Arlequine Bavarois Urbane Soufflé Praline Fruit Trifle	24
9	Ice Cream Vanilla Strawberry Chocolate Pineapple Mango Sorbets Bombe Sundaes Parfaits	24
10	Toffees & Indian Confectionery 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
TOTAL		240

Marking Scheme

MARKING SCHEME FOR PRACTICAL EXAMINATION

CONFECTIONERY PRACTICAL (DBC – 12)

Maximum Marks 100 Pass Marks 50

Part ‘A’ 25 Marks

1. Uniform & Grooming	05
2. Journal	10
3. Viva	10
Total	25

Part ‘B’ 75 Marks

Each student to prepare three different items as under

i) One small cake with icing

ii) One pastry item

iii) One hot/cold dessert
Each item shall carry 20 marks

Parameters of assessment of each item

a) Appearance & Colour	03
b) Texture	03
c) Aroma & Flavour	03
d) Consistency	03
e) Taste	03
f) Correct recipe & Equipment	05
TOTAL	20

Adherence to Hygiene & Food Safety 15

NOTE:

Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
Assessment will be done by both internal and external Examiner.
Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
Uniform and grooming must be checked by the examiners before commencement of examination.
Students are not allowed to take help from books, notes, journal or any other person.
The Examiners will ensure that examinee adheres to Good Hygiene and Food Safety practices during the examination.

UNIT	CONTENT	HOURS ALLOTTED
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	4
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	5
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, Columns Changing Cell Height and Width Formulas and Functions Using Formulas Functions	5
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 Favorites Folder Downloading Web Pages Printing Web Pages Understanding URL Surfing the Web Using e-Governance Website	4
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	3
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 Handouts Slide Show Running a Slide Show Transition and Slide Timings Automating a Slide Show	5
TOTAL		30

BAKERY

THEORY:

1. Introduction & scope of Bakery & Confectionery, Bakery terms. Organisation chart of Bakery.

2. Structure of wheat grain.

3. Milling of wheat and role of bran and germ.

4. Flours :

Different types of flours available, constituents of flours, PH Value of flour, water adsorption power of flour, glutin, dustiest capacity of flour, grade of flour.

5. Raw material required for bread making :

– Role of flour, water, yeast, salt.

– Sugar, milk and fats.

6. Methods of bread making :

– straight dough method

– delayed salt method

– no time dough method

– sponge and dough method

7. Characteristics of good bread :

– External characteristics volume. symmetry of shape

– Internal characteristics colour, texture, aroma, clarity and elasticity.

8. Bread faults and their remedies.

9. Yeast An elementary knowledge of Baker’s yeast, the part if plays in the fermentation of dough and conditions influencing its working. Effect of over and under fermentation and under proofing of dough and other fermented goods.

10. Bread diseases Rope and mold-causes and prevention.

11. Bread improvers improving physical quality.

12. Oven & Baking : Knowledge and working of various types of oven. Baking temperatures for bread, confectionery goods.

13. Bakery layout The required approvals for setting up of a Bakery Government procedure and Byelaws :

– Selection of site

– Selection of equipment

– Layout design

– Electricity.

14. Quality control :

– of raw material

– of finished products

BAKERY

THEORY:

1. Cake Making ingredients Flour, Sugar, Shortening and egg.

2. Moistening agents.

3. Fats and oil.

4. Leavening agents.

5. Cake making methods-sugar batter process, flour batter process, genoise method and blending and rubbing method.

6. Correct temperature for baking different varieties of cakes.

7. Pastry making, principles and various derivatives.

8. Characteristics of cakes : External; Internal.

9. Balancing of cake formula. 10. Cake faults and their remedies.

10. Types of icing.

11. Preparation of cookies and biscuits. Factors affecting the quality of biscuits/cookies.

12. Storage of confectionery product.

13. Various types of ice creams and bombs.

PRACTICALS – CONFECTINERY

Cakes by different methods (e.g., sponge cake, Madiera cake; genoise; fatless sponge; rock cake; fruit cake),

Biscuits & Cookies : Plain biscuits; piping biscuit; cherry knobs; langue-de-chats; (cats tongue) salted biscuits; nut biscuits; coconut biscuit; melting moment; macaroon; tricolour biscuits; chocolate biscuits; marble biscuits; nan-khatai; short bread biscuits; Ginger biscuits; cheese biscuits; cream fingers.

Choux pastry : Chocolate eclaire; profitroll suchard; cream buns.

Short crust pastry : Lemon curd tart; jaw tart.

Icing : Fondant; American frosting; Butter cream icing; Royal icing; gum paste; marzipan; marshmallow; lemon meringue; fudge; almond paste; glace icing.

Toffees : Milk toffee; chocolate; stick jams; liquor chocolate.

Ice Cream : Pineapple pastry, chocolate pastry.

Cakes & Geuteaux : Queen cakes, fruits cake; birthday cake; easter eggs; chocolate dippings; weddign cakes; cheese cakes; black forest gateaux; gateaux religious; apple strudel; strudel; Dough nuts; fruit gateaux baba-au-rhum, savarin chantilly; meringue; Swiss rolls and Madeline cake.

Pudding : Bavarois, ginger pudding; cold lemon souffle; chocolate mousse; charlottes royale; charlotte russe; charlotte arlequine; bavaroise rubane; souffle praline; fruit triffle.

INDIA SWEETS

Chenna	Rasgulla, Chamcham, Pakiza, Chenna Toasi, Rasmalai
Khoya	Gulab Jamun, Barfi
Sugar	Mysore Paak, Ghewar
Flour/Beasn	Patisa, Shakarpare, Hawla Kaddo, Peda
Milk	Kheer, Rabri
Nuts	Barfi, Chekki

HYGIENE & SANITATION

Unit-1: Role of Hygiene in Bakery.

Unit-2: Personal hygiene, care of skin, hands and feet. Food handler’s hygiene, and protective clothing.

Unit-3: Dish-washing methods – manual and machine dishwashing merits and demerits.

Unit-4: Garbage disposal – different methods advantage and disadvantages.

Unit-5: Food Poisoning – Causative factor and the precautions to be taken by food handlers.

Unit-6: Food Storage – Techniques of correct storage, and storage temperature of different commodities to prevent bacterial manifestation or contamination.

Unit-7: Pest Control – Rodents and insect control techniques, special stress on control of flies, rats and cockroaches.

Unit-8: Municipal health laws. Unit-9 : Golden rules of first aid and treatment for cuts, wounds, burns.

HYGIENE & SANITATION

Section-I (Accounts and Costing) :

– Book Keeping, double entry, journal, simple cash book and types of accounts.

– Purchase book, purchase return book, Stores requisition.

– Sales book, Sales return book, Cash voucher/Creadit voucher book.

– Percentage and discounts.

– Preparation of invoices and debit/credit notes.

– Introduction to ingredient cost, labour cost, overheads, gross profit, net profit, calculation of cost price and catalogue price.

Section-II (Commodities)

– Sugar

– Cocoa, Chocolate

– Milk

– Butter

– Cream

– Cheese

– Food colours

– Flavours & essences

– Dry fruits and nuts used in confectionery

– Fresh and preserved fruits products.

– Food laws Agmark.

COMPUTER APPLICATIONS IN BAKERY

(to be taught in practical classes)

Unit-1 : Computer fundamentals History Information concepts and processing Elements of a computer processing system Hardware, features and uses Input/output devices Software concepts MS DOS, MS OFFICE (use).

Unit-2 : Introduction of Windows. Introduction of computers for accounting records and controls.