The Bakery & Confectionery Certificate Course is a 30-hour skill-oriented program designed to provide learners with a comprehensive understanding of the principles and practices of baking and basic confectionery. The course introduces students to the history and methods of baking, the functional role of ingredients, and the scientific principles underlying bread and cake production. Emphasis is placed on food safety, personal hygiene, and safe handling practices essential for bakery operations.
Understand the fundamentals of baking, including its history, methods, ingredient functionality, bread science, and essential hygiene and safety practices.
Develop hands-on skills in the preparation of basic bakery products such as breads, cookies, cakes, pastries, and simple confectionery items, while identifying and correcting common processing faults.
Gain basic knowledge of costing, packaging, labeling, and regulatory requirements, including FSSAI standards applicable to bakery and confectionery products.
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