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DIPLOMA IN BAKERY & CONFECTIONERY

DIPLOMA IN BAKERY & CONFECTIONERY

Bakery & Confectionery is the domain of hotel’s main kitchen. In the present scenario Baker’s & Pastry Chef’s scope has been strengthened by modern food habits. Professionals of this department are highly in demand not only in the premier sectors of the Industry such as Star category hotels, Cruise lines etc. but also for the retail sectors like FMCG and others. Institute is committed to meet the challenge of time bound resources to the food industry in terms of skilled manpower.

Curriculum includes:- Bakery, Confectionery, Hygiene and Sanitation, Commodities and Costing, Computer Awareness.

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