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Pastry & Bakery - Course Structure
The course is structured into 4 Modules:

Modules 1 & 3 - 12 weeks each - At the Institute

Modules 2 & 4 - 11 weeks each- Industrial attachment
( inclusive of 1 week break each)

Next Intakes: 2nd July 1018 & 24th Sept. 2018

GENERAL INFORMATION - PASTRY & BAKERY COURSE OUTLINE

Module 1: --Theory & Practicals

1.Hygiene,
2. Safety & First Aid,
3. Bakery Knowledge,
4. Computer Studies,
5. Food Knowledge,
6. Individual stove cookery & 
7. Cooking Demonstrations

 

Module 3: -- Theory & Practicals

1.Nutrition
2. Bakery Administration
3. Bakery Knowledge,
4. Computer Studies,
5. Food Knowledge,
6. Training Kitchen & Demonstrations 
7. Recipe Costing & Pricing

Final Examination after completion of Module 4 (Industrial Attachment)


Practicals:
 An Entry test in Mathematics,English,General Knowledge and Adaptability will be conducted.
* Unforeseen situations like Public Holidays, Christmas Holidays may vary Module timing.
*Visit to Food Processors, Markets, Dairy Producer etc. are part of respective subjects above.

Internships

The Institute will assist students in finding in-training placement in high standard Commercial Bakeries, Pastry Shops and Hotel Pastry Sections to further their knowledge and skills.

Culinary Demonstrations

This will cover all major product groups: Breads , Cakes , Cookies , French Pastries , Gateaux , flans , Pies, Hot and Cold Desserts.

Next Intakes : 2nd July, 2018 and 24th September 2018 Respectively

 

 
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