Description
Course Name: Bakery Production and Decorating Skills Course
Course Id: BPDS/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:
Introduction to Bakery Science: History and evolution of baking, Overview of bakery industry, Types of bakery products, Role of ingredients in baking, Functions of flour, sugar, and fats, Leavening agents and their types, Importance of hygiene and sanitation, Introduction to bakery tools and equipment, Food safety standards, Baking terminologies.
Bakery Ingredients and Their Functions: Classification of bakery ingredients, Characteristics of wheat flour, Role of yeast and chemical leaveners, Emulsifiers and stabilizers, Use of dairy products in baking, Role of water and salt, Function of eggs and egg substitutes, Chocolate and cocoa products, Natural and artificial flavorings, Preservatives and additives.
Bread Technology: Types of breads, Bread making methods, Fermentation and proofing techniques, Dough mixing and kneading, Baking temperatures and times, Bread faults and remedies, Bread improvers and conditioners, Storage and packaging of bread, Nutritional aspects of bread, Artisan and specialty breads.
Cake and Pastry Technology: Types of cakes and pastries, Cake mixing methods, Role of aeration and emulsification, Faults in cake making, Icing and decoration techniques, Types of pastries (shortcrust, puff, choux), Pastry lamination and rolling techniques, Storage and handling of cakes and pastries, Tools for cake decoration, Innovations in cake and pastry design.
Cookies and Biscuits Technology: Classification of cookies and biscuits, Creaming and blending methods, Use of syrups and sweeteners, Baking temperatures and texture control, Shaping and cutting techniques, Packaging and shelf life, Cookie faults and corrections, Role of shortening in cookies, Sugar-free and healthy biscuit options, Commercial cookie production.
Confectionery and Sweet Goods: Types of confectionery products, Sugar boiling and crystallization, Fudge, fondant, and toffee preparation, Use of gelatine and pectin, Indian and international sweets, Working with chocolate and couverture, Colouring and flavouring in sweets, Tempering chocolate, Packaging of confectionery products, Storage conditions and shelf life.
Reviews
There are no reviews yet.