Dept. of Hotel Management
Details of syllabus for all 3 courses under each unit
Bakery
| Bakery - Craft Course (Duration: 2 Month) | ||
|---|---|---|
| Course Outcomes: | ||
| Introduction of basic Bakery | ||
| Weigh and measure ingredients used in baking | ||
| Develop to provide quality baking goods | ||
| Understand role of raw materials in baking | ||
| Knowledge of Differents kind of Breads,Cookies and Cake | ||
| Demonstrate proper storage techniques for all bakery goods | ||
| Chapter 1 | Introduction of bakery and confectionery | 2 Hrs. |
| Chapter 2 | Raw materials for bakery products | 5 Hrs |
| 2.1 Wheat | ||
| 2.2 Sugar | ||
| 2.3 Salt | ||
| 2.4 Study of Yeast | ||
| 2.5 Shortening Agents | ||
| 2.6 Study 0f Eggs | ||
| 2.7 Chemical Raising Agents | ||
| 2.8 Flavouring Agents | ||
| 2.9 Improvers | ||
| 2.10 Fruits and Nuts | ||
| 2.11 Glace and Gels | ||
| Chapter 3 | Introductions of bakery equipement | 2 Hrs |
| Chapter 4 | Personal Hygiene | 2 Hrs |
| Chapter 5 | Yeast made products (bread) | 4 Hrs |
| 5.1 Basic Ingredients and Its Functions | ||
| 5.2 Bread Mixing Method of Bread | ||
| Chapter 6 | Flour pastry | 2 Hrs |
| 6.1 Work Techniques of Pastry | ||
| Chapter 7 | Cookies | 4 Hrs |
| Chapter 8 | Cake | 4 Hrs |
| Chapter 9 | Icing and cake decoration | 4 Hrs |
| Chapter 10 | Food Costing | 2 Hrs |
| Practicals | ||
| Breads | Soft Rolls, Hard Rolls, Breadsticks, BunPav, S/W Breads, Toast, | 5 Mark |
| Focaccia, Wheat Bread, Masala Bread.PizzaBase, Sweet buns, | ||
| Burger Bun,Doughnuts, Sweetbuns, Garlic Bread. | ||
| Cookies | Shrewsburry Biscuits, Nankhatai, Choc.Cookies, Coconut Cookies, | 2 Mark |
| Cracked Choc.Cookies, Melting Moments, Savoury Cookies, | ||
| Oats N Raisins Cookies, Cookies With Frosting, Jim Jam Cookies | ||
| Teacake | Choco.Browine, Vanilla Muffins, Banana Cake, Carrot Cake, | 3 Mark |
| Pumpkin Cake, Fruit Cake,Choco Lava Cake, Plum Cake, Cake Rusk. | ||
| Puff Pastry | Plain Khari, Cream Rolls, Veg Puff | 5 Mark |
| Cake Icing | Pineapple Gateaux, Black Forest Gateaux, Butterscotch Gateaux | 10 Mark |
| Chocolate Truffle, and Fruit Gateaux, Doll cake, Red velvet Gateaux. |
| Bakery - Certificate Course (Duration: 4 month) | |||
|---|---|---|---|
| Course Outcomes: | |||
| Introduction of basic Bakery | |||
| Weigh and measure ingredients used in baking | |||
| Develop to provide quality baking goods | |||
| Understand role of raw materials in baking | |||
| Knowledge of Different kind of Breads, Cookies and Cake | |||
| Demonstrate proper storage techniques for all bakery goods | |||
| Chapter 1 | Introduction of bakery and confectionery | 3 Hrs. | 2 Mark |
| 1.1 Definition of Bakery and Confectionery | |||
| 1.2 Principles of Baking | |||
| Chapter 2 | Raw materials for bakery products | 10 Hrs. | 5 Mark |
| 2.1 Wheat | |||
| 2.2 Sugar | |||
| 2.3 Salt | |||
| 2.4 Study of Yeast | |||
| 2.5 Shortening Agents | |||
| 2.6 Study 0f Eggs | |||
| 2.7 Chemical Raising Agents | |||
| 2.8 Flavouring Agents | |||
| 2.9 Improvers | |||
| 2.10 Fruits and Nuts | |||
| 2.11 Glace and Gels | |||
| Chapter 3 | Introductions of bakery equipement | 3 Hrs. | 2 Mark |
| 3.1 Classification of Equipment | |||
| 3.2 Care and Maintenances of Equipment | |||
| Chapter 4 | Personal hygiene | 2 Hrs. | 2 Mark |
| 4.1 Bakers Attributes towards Job | |||
| Chapter 5 | Yeast made products (bread) | 4 Hrs. | 3 Mark |
| 5.1 Basic Ingredients and Its Functions | |||
| 5.2 Bread Mixing Method | |||
| 5.3 Bread Faults and Remedies | |||
| Chapter 6 | Cookies | 4 Hrs. | 2 Mark |
| 6.1 Type of Cookies | |||
| 6.2 Work Techniques of Cookies | |||
| Chapter 7 | Flour Pastry | 4 Hrs. | 2 Mark |
| 7.1 Work Techniques of Pastry | |||
| 7.2 Does and Don’ts of Pastry | |||
| Chapter 8 | Cake | 4 Hrs. | 2 Mark |
| 8.1 Basic Cake Ingredients and its Functions | |||
| 8.2 Cake Mixing Methods | |||
| 8.3 Cake Faults and Remedies | |||
| Chapter 9 | Icing and cake decorations | 5 Hrs. | 2 Mark |
| 9.1Type OF Icing | |||
| Chapter 10 | Food coasting | 2 Hrs. | 2 Mark |
| Chapter 11 | Study of bakery raw materials storage | 2 Hrs. | 1 Mark |
| Practicals | |||
| Breads | Soft Rolls, Hard Rolls, Breadsticks, Bunpav, S/W Breads | 5 Mark | |
| Toast, Focaccia, Wheat Bread, Masala Bread, Display Breads | |||
| Country Loafs, Garlic Bread,3 Types of Toast, Doughnuts | |||
| Baguette, Brioche Bread, Pizza Base. | |||
| Cookies | Shrewsbury, Nankhatai, Choc. Cookies, Coconut Cookies, | 2 Mark | |
| Cracked Choc. Cookies, Melting moments, Savoury Cookies, | |||
| Oats n Raisins Cookies, Cookies With Frosting, Jim jam Cookies, | |||
| Royal Icing frosting cookies. | |||
| Tea cakes | Choco.Browine, Vanilla Muffins, Banana cake, Carrot Cake, | 5 Mark | |
| Pumpkin Cake, Fruit Cake, Choco Lava Cake, | |||
| Plum Cake, Cake Rusk. | |||
| Puff | Plain Khari, Masala Khari, Cream rolls, Veg Puff. | 3 Mark | |
| Cake Icing | Pineapple Gateaux, Black forest Gateaux, Chocolate truffle | 10 Mark | |
| Fruit Gateaux, Doll Cake, Mirror Glaze cake, Rasmalai Cake | |||
| Rainbow Cake, Photo Cake. | |||
| Bakery - Diploma Course (Duration: 6 Month) | ||
|---|---|---|
| Course Outcomes: | ||
| Introduction of basic Bakery | ||
| Weigh and measure ingredients used in baking | ||
| Understand role of raw materials in baking | ||
| Knowledge of Differents kind of Breads,Cookies and Cake | ||
| Demonstrate proper storage techniques for all bakery goods | ||
| Chapter 1 | Introduction of bakery and confectionery | 4 Hrs. |
| 1.1 Definition of Bakery and Confectionery | ||
| 1.2 Principles of Baking | ||
| 1.3 Formulas and Measurements | ||
| 1.4 Physical and Chemical Changes During Baking | ||
| 1.5 Physical and Chemical Changes During Baking | ||
| 1.6 Status of Bakery Industry in India | ||
| 1.7 History of Bakery | ||
| 1.8 Professional Baking Techniques | ||
| 1.9 Study of Oven Temperature and Measurement | ||
| Chapter 2 | Raw materials for bakery products | 10 Hrs. |
| 2.1 Wheat | ||
| 2.2 Sugar | ||
| 2.3 Salt | ||
| 2.4 Study of Yeast | ||
| 2.5 Shortening Agents | ||
| 2.6 Study 0f Eggs | ||
| 2.7 Chemical Raising Agents | ||
| 2.8 Flavouring Agents | ||
| 2.9 Improvers | ||
| 2.10 Fruits and Nuts | ||
| 2.11 Glace and Gels | ||
| Chapter 3 | Introductions of bakery equipement | 4 Hrs. |
| 3.1 Classification of Equipment | ||
| 3.2 Care and Maintenances of Equipment | ||
| 3.3 Essential Baking Equipement and uses | ||
| 3.4 Bakery Equipement List | ||
| Chapter 4 | Personal hygiene | 4 Hrs. |
| 4.1 Food Safety and Hygiene | ||
| 4.2 Bakers Attributes towards Job | ||
| Chapter 5 | Yeast made products (bread) | 5 Hrs. |
| 5.1 Basic Ingredients and Its Functions | ||
| 5.2 Bread Mixing Method | ||
| 5.3 Bread Faults and Remedies | ||
| Chapter 6 | Cake | 5 Hrs. |
| 6.1 Basic Cake Ingredients and its Functions | ||
| 6.2 Cake Mixing Methods | ||
| 6.3 Cake Faults and Remedies | ||
| 6.4 Oven Temperature | ||
| Chapter 7 | Cookies | 4 Hrs. |
| 7.1 Basic Ingredients of Cookies and Its Functions | ||
| 7.2 Mixing Methods of Cookies | ||
| 7.3 Cookies Faults and Remedies | ||
| 7.4 Type of Cookies | ||
| 7.5 Characteristic of Cookies | ||
| 7.6 Work Techniques of Cookies | ||
| Chapter 8 | Flour pastry | 4 Hrs. |
| 8.1 Introduction of Pastry | ||
| 8.2 Lamination and Folding Of Pastry | ||
| 8.3 Work Techniques of Pastry | ||
| 8.4 Does and Don’ts of Pastry | ||
| Chapter 9 | Icing and cake decorations | 5 Hrs. |
| 9.1 Type of icing | ||
| 9.2 Icing Tips and Work Techniques | ||
| 9.3 Importance of Icing | ||
| Chapter 10 | Food coasting | 2 Hrs. |
| Chapter 11 | Study of bakery raw materials storage | 4 Hrs. |
| Practicals | ||
| Breads | Soft Rolls, Hard Rolls, Lavash, Burger Buns, Breadsticks,Bunpav, | |
| S/W Breads, Toast, Focaccia, Wheat Bread, Masala Bread, | ||
| S/W Breads, Toast, Focaccia, Wheat Bread, Masala Bread, | ||
| Display Breads, country Loafs, Garlic Bread,3 Types of Toast, | ||
| Display Breads, country Loafs, Garlic Bread,3 Types of Toast, | ||
| Doughnuts, Baguette, Brioche Bread, Pizza Base, Hot Cross Buns, | ||
| Leopard Bread, Rainbow Display Bread, Sourdough Bread. | ||
| Cookies | Shrewsbury, Nankhatai, Choc.Cookies, Coconut Cookies, | |
| Cracked Choc.Cookies, Melting moments, Savoury Cookies, | ||
| Oats n Raisins Cookies, Cookies With Frosting, Jim jam Cookies, | ||
| Royal Icing frosting cookies, Jam Tarts, Ginger Bread Cookies, | ||
| Raisin Spice Bar, Lotto Choco Pie, Herbs Cookies, Cheese Cookies. | ||
| Tea Cakes | Choco.Browine, Vanilla Muffins, Banana cake, Carrot Cake, | |
| Pumpkin Cake, Fruit Cake, Choco Lava Cake, Plum Cake, Cake Rusk. | ||
| Puff | Plain Khari, Masala Khari, Cream rolls, Veg Puff, Danish Pastry, | |
| Croissants, Struddles, Eclairs. | ||
| Cake Icing | Pineapple Gateaux, Black forest Gateaux, Chocolate truffle, | |
| Fruit Gateaux, Doll Cake, Mirror Glaze cake, Rasmalai Cake | ||
| Photo Cake, Gum Paste Cake( FOUNDANT CAKE) ,Two –Tier Cake | ||
| Geode Cake, Gravity Cake, Cheese Cake. | ||
| Garnishes | Chocolate Garnish, Tuile, Meringues, Glucose Garnish, Dried Fresh- | |
| Fruits Garnish, Gum Paste Flowers. | ||