Certificate in Bakery Industry

Description

Course Name: Certificate in Bakery Industry

Course Id: CBI/Q1001.
Education Qualification: 10th Pass.

Duration: 90 Hrs (Equivalent to 3 Months).

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- 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)

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 Industry: History and evolution of baking, Overview of the bakery industry in India and globally, Classification of bakery products, Role of bakery industry in the food processing sector, Basic terms used in baking, Functions and responsibilities of bakery professionals, Trends and innovations in the bakery sector, Key regulatory bodies (FSSAI, BIS), Career opportunities and entrepreneurship scope, Importance of hygiene and food safety in baking.

Bakery Ingredients and Their Functions: Types of flour and their properties, Role of yeast, baking powder, and baking soda, Sugars and sweeteners used in baking, Role of fats and oils in bakery products, Importance of eggs and egg substitutes, Dairy ingredients (milk, butter, cheese), Additives and preservatives in bakery products, Spices, flavors, and natural colorants, Water quality and its impact on baking, Ingredient storage and shelf-life considerations.

Bread and Bun Making Technology: Types of bread (white, brown, multigrain, etc.), Ingredients and formulation for bread, Dough mixing and kneading techniques, Fermentation and proofing process, Baking temperatures and timings, Bread cooling and slicing procedures, Quality parameters of finished bread, Common defects and troubleshooting, Packaging and storage of bread, Production of buns and dinner rolls.

Cake and Pastry Production: Types of cakes (sponge, butter, foam, etc.), Ingredients and formulation for cakes, Creaming and whipping methods, Use of molds and baking trays, Icing, frosting, and decoration techniques, Types of pastries and fillings, Baking and cooling techniques for cakes and pastries, Troubleshooting defects in cakes, Cake packaging and shelf-life, Hygiene and safety in cake preparation.

Biscuit and Cookie Manufacturing: Types of biscuits and cookies, Ingredients and formulation, Dough preparation and resting, Rolling, cutting, and shaping techniques, Baking conditions and timings, Cooling and packaging methods, Quality control parameters, Common faults in biscuits and cookies, Storage and shelf-life management, Automation in biscuit manufacturing.

Specialized Bakery Products: Puff pastry and Danish pastry techniques, Doughnuts and muffins production, Pies, tarts, and quiches, Pizza base and focaccia preparation, Gluten-free bakery items, Sugar-free and diabetic-friendly products, Ethnic and festival-based bakery items, Artisanal and sourdough bread, Use of alternative grains (millet, ragi, oats), Value-added and innovative products.