Syllabus
Diploma in Bakery and Confectionery Management course is a 1 and 6-month course. The syllabus of this course is almost same in most colleges. The Theory subjects are studied in the First year and The Practicals are done in the next 6 months. Here is tabulated the details of the syllabus.
| SL.NO. | SUBJECTS TO BE STUDIED. |
|---|---|
| 1 | Theory of Bakeries And Bakery Fundamentals. |
| 2 | Basic Bread & International Breads |
| 3 | Different Types of Pastries- Short Crust, Choux, Flaky (Pies, Tarts, Eclairs, Puff) |
| 4 | Cupcakes, Donuts, Croissants |
| 5 | Gateaux and Pastries |
| 6 | Basic Cake Decoration and Art |
| 7 | Different Types of Icing and Design - Butter, Royal, Fresh Cream |
| 8 | Basic Chacolate Making |
| 9 | Basic Sugar Crafts |
| 10 | Exotic Desserts |
| 11 | Communication Skills |
| 12 | Hygiene and Sanitation |
| 13 | Bakery Kitchen Management |
| 14 | Internship |
