Enter your keyword

DIPLOMA IN BAKERY & CONFECTIONERY

DIPLOMA IN BAKERY & CONFECTIONERY

JOB OPPORTUNITIES

The course is formulated to provide candidates who aspire to enter the field of Bakery and make their career in the field. The work is of a practical and creative nature. While small hotels employ apprentice cooks assistant cooks and cooks, larger establishment provide for chef-de-cuisine. A head chef controls this important department with large complement of staff and is required to be both a skilled practitioner and good chefs command high salaries.

Eligibility: Senior Secondary (10+2) or equivalent with English as a subject.
Duration: One Year + six months in industry
Teaching hours per week: 35 Hours
Effective teaching: 34 weeks
Industrial training: 24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No. Subject Code Subject Hours per week Term Marks*
THEORY
1 DBC-01 Bakery 3 100
2 DBC-02 Confectionery 3 100
3 DBC-03 Commodities 2 50
4 DCS-01 Hygiene & Sanitation 2 50
5 DCS-02 Food Costing 2 50
TOTAL 12 350
PRACTICAL
6 DBC-11 Bakery 12 100
7 DBC-12 Confectionary 8 100
8 DCS-11 Computer Awareness 1
9 DCS-12 Library 2
TOTAL 23 200
GRAND TOTAL 35 550

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.

RULES AT A GLANCE

NO. TOPIC REQUIREMENT
1. Attendance required to become eligible for exam 75% in aggregate
2. Minimum pass marks for each theory subject 40%
3. Minimum pass marks for each practical subject 50%
4. Maximum duration to pass/clear all subjects/ papers 03 academic years