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Bakery / Pastry Course - Course Structure
The course is structured into 6 Modules:

Modules 1 , 3 , 5 of 8 weeks each
At the Institute

Modules 2 , 4 , 6 of 8 weeks each
Industrial attachment
( inclusive of 1 week break each)


General Information

DIPLOMA - COURSE SUBJECT OUTLINE
Next Intake : 2nd July 2018 Practicals:

Mod 1,3 & 5 Each Module 8 Weeks Practicals: & Theory
1.Hygiene,
2. Safety & First Aid,
3. Bakery Knowledge,
4. Computer Studies,
5. Food Knowledge,
6. Training Kitchen &
7. Demonstrations

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.

Internship

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 Intake:2nd July, 2018

 

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