Description
Course Name: Advance Diploma in Bakery Science
Course Id: ADBS/Q0001.
Education Qualification: 10th Pass.
Duration: 370 Hrs (Equivalent to One Year).
Total Credits: 18.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will get Study Material Login id and Password on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| How Students will be Graded: | ||
| S.No. | Marks | Grade |
| 1 | 91-100 | O (Outstanding) |
| 2 | 81-90 | A+ (Excellent) |
| 3 | 71-80 | A (Very Good) |
| 4 | 61-70 | B (Good) |
| 5 | 51-60 | C (Average) |
| 6 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Syllabus
Different methods of cake making process: Introduction, process & machinery requirement, objectives, quality of raw materials for cake, function of ingredients, formula balancing, manufacture of cake, cake faults and remedies.
Methods of bread making: Bread-making basics, bread science basics, Preferments, mixing the dough, fermentation, dough shaping, proofing and banking, traditional baking- things to keep in mind, baking in our days-new challenges, how to maintain a good balance between old and new, flours-different cereals and sustainability.
Pastry making: Basic doughs, yeast breads, flatbreads, crackers, and rolls, breakfast breads and pastries, cookies, tarts, pies, cobblers, and crisps, tea cakes, pound cakes, muffins, and other quick breads, sponge cakes and cake bases, basic chocolate work and decorating techniques, decorated cakes, plated desserts, ice cream and sorbets, custards, puddings, mousses, charlottes, and Bavarian creams, sauces, syrups, and fillings.
Balancing of cake formula: Introduction, wheat and flours, milk and milk products, fruits and nuts, professional bakery equipment and tools, white pan bread, round split breads, French and Italian breads and rolls, whole wheat bread, recipes for rich dough, coffee cake dough products, buns, cream cheese dough products, cake making methods.
Storage confectionary products: Introduction, objectives, historical background of banking, basic pastry, bread making ingredients, method making, bread improvers, classification of cakes, cake making methods, cake making process, varieties of cake, characteristics of cookies, types and process, frozen desserts.
Hygiene and Sanitation: Hygiene and sanitation, food safety, food poisoning symptoms, pest control of food industry, personnel hygiene, water hygiene, food safety management systems.
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