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*|
|4||DCS-01||Hygiene & Sanitation||2||50|
*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.
RULES AT A GLANCE
|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|