Description
Course Name: Certificate in Bakery, Confectionery & Catering Management
Course Id: CBCCM/Q1001.
Eligibility: Completion of 10th Grade (high School) or equivalent.
Objective: This course is often pursued by individuals interested in building careers in the hospitality industry, especially in roles related to kitchens, restaurants, catering businesses, and food service operations.
Duration: Two Months.
 How to Enroll and Get Certified in Your Chosen Course:
 Step 1: Choose the course you wish to get certified in.
 Step 2: Click on the “Enroll Now” button.
 Step 3: Proceed with the enrollment process.
 Step 4: Enter your billing details and continue to course fee payment.
 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
 Step 7: Once you complete the course, take the online examination.
 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| 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 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Introduction to Food Production: Objectives, Evolution in Cooking, Introduction to Kitchen Organization, Glossary, Personal Hygiene of Kitchen Staff, Co–ordination of Kitchen With Other Departments, Types of Kitchen Equipment, Sanitation and Safety Precautions in Kitchen.
Catering Management: Introduction to Catering, Pricing for Profit, Event Planning, How Can We Serve You, Sample Menus and Service, Saups, Main Coures, Glossary.
Food and Beverage Service: Food and Beverage Operations, Interpersonal Skills, Health Safety and Security, Crockery, Classic Menu Sequence, Wine and Drinks List, Preparation for Service, Breakfast Service, Event Organisation.
Food Costing and Financial Management: Evolution of Cost Accounting, Materials, Treatment of Special Items, Functions of Financial Management, Ratio Analysis, Capital Budgeting.
Hospitality Marketing: Bjective, Introduction, Hospitality Industry, Classification of Hotels, Uniformed Service, Human Resource Division, Sections of Front Office, Lobby, Cash & Bills, Duties and Responsibilities, Qualities of Team Members.
Hotel and Catering Operations: Introduction, the Hotel Development Process, Organizational Design, Mini Case: Sunset Hotels and Suites, on Being an Executive Housekeeper, Case Study, Contemporary Hotel Catering, Hotel Pricing, the Lodging Chief Financial Executive.
