Course Name: Diploma in Bakery science
Course Id: DBS/Q0001.
Education Qualification: 10th Class.
Course and Exam Fee: 3000.
Certification Process under Recognized Prior Learning (RPL) Mode.
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 receive Study Material and Online Examination link on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.
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- 600, Passing Marks- 40%.
There is No Negative marking in this module.
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.
Student Course Enquiry Form:
Diploma in Bakery science
|Name of Paper||M. Marks||Pass Marks|
|Introduction to Bakery||100||40|
|Hygiene & Sanitation||100||40|
|Catering Science, Costing & Communication||100||40|
Introduction to Bakery
Introduction & scope of Bakery & Confectionery, Bakery terms, Organisation chart of Bakery, Structure of wheat grain, Milling of wheat and role of bran and germ, Different types of flours available, constituents of flours, PH Value of flour, water absorption power of flour, glutin, diastatic capacity of flour, grade of flour, Raw material required for bread making, Role of flour, water, yeast, salt, Sugar, milk and fats, Methods of bread making, Characteristics of good bread.
Hygiene & Sanitation
Sanitation and Hygiene, How Improper Sanitation and Poor Hygiene Practices Affect Us? Open Defecation, What is Open Defecation Free? What is Open Defecation Free? Improved Sanitation, The F diagram, Important Sanitation Schemes in India, Sanitation and Hygiene, Scenarios of open defecation and their impact, What are Germs? What is open defecation? Why should I stop open defecation? Why do some people defecate in the open? What is Open Defecation Free? Improved Sanitation.
Introduction to Hotel Industry, To Define Target Market & explain intangibility of service and potential, Advantages & Disadvantages of different types of Hotel Ownerships & Affiliations to describe the Introduction of Automation of Hotels, To define mission and create organization charts, Classify the Hotel’s functional areas and discuss, The nature and uses of Job Description/Specification, Classification of Hotels, To Describe the various F.O Dept and describe how the organization is likely to differ in large and small hotels, Types of Rooms.
Demonstrate safety practices to be observed in kitchen, Demonstrate use of personal protective dresses, Demonstrate procedure to maintain personal hygiene, care of skin, hand, feet, food handlers etc, Demonstrate disposal procedure of waste materials, Demonstrate use of hygienic protective clothing, Demonstrate any one of the cooking methods: Blanching – tomatoes, vegetables, Sautéing – vegetables, Frying – shallow and deep, fat frying, Demonstrate any one of the cooking methods: Steaming, Stewing – mutton & vegetables, Poaching – fish & egg, Roasting/searing – potatoes & chicken.
Catering Science, Costing & Communication
Quantity Food Production, Quantity Food Production Practical, Food and Beverage Service, Food and Beverage Service Practical, Front Office Operation, Front Office Operation Practical, Accommodation Operation, Accommodation Operation Practical, Food and Beverage Management, Hospitality Marketing, Extension Activities, Advanced Food Production, Front Office Management, Accommodation Management, Hotel Law, Event Management, Environmental Studies, Advanced Food Production Practical, Front Office Management Practical.
Cookery, Larder, Hygiene and Nutrition, Commodities & Costing, Computer Awareness, Importance of kitchen in Hotel & Catering establishments; Aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods weighing and measure, texture of food, Culinary terms, Methods of cooking with special application of meat, fish, vegetables, cheese, pulses and egg. Conventional and non-conventional methods of cooking, solar cooking, microwave cooking, fast food operation, Variety of fish, meat and vegetables.