Diploma in Bakery and Patisserie Skills (DBPS)
DBPS Programmes Structure
To train the students in the basic art and craft of Bakery and Patisserie.
The students will be trained to secure employment at entry level position in star hotels, restaurants, bakeries, flight kitchens, catering companies, industrial canteens, institutes and catering outlets.
The students will also be equipped to become entrepreneurs after securing basic experience.
- One Year (Part-Time)
- 30 per batch
Courses and Specializations
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Bakery and Patisserie Practical | 12 |
| 2 | Bakery and Patisserie Theory | 4 |
| 3 | Food Cost Control | 2 |
| 4 | Food Safety and Hygiene | 1 |
| 5 | Equipment, Maintenance and Services | 1 |
| Total | 20 | |
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Industry Internship and Report Presentation | 9 |
| 2 | Kitchen Stewarding | 1 |
| Total | 10 | |
| Semester | Continuous Assessment | Term End Examination | Total Credits |
|---|---|---|---|
| Semester I | 2 | 18 | 20 |
| Semester II | 01 | 09 | 10 |
| Total | 03 | 27 | 30 |
The Diploma in Bakery and Patisserie program aims to provide a comprehensive education in baking and pastry, equipping students with skills for success. Emphasizing both traditional and innovative techniques, the program fosters creativity, encouraging students to redefine practices. Hands-on experience is prioritized, allowing practical application of theoretical knowledge. Sustainability and health-conscious baking are key focuses, integrating eco-friendly practices and quality ingredients.
Through internships, students gain real-world exposure guided by industry experts, preparing them for diverse opportunities. Objectives include skill development, industry relevance, and fostering creativity in both traditional and contemporary baking practices.
- One Year (Part-Time)
- 6 Months at Institute (Theory + Practical)
- 14 Weeks Internship
- 40 per batch
Courses and Specializations
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Bakery & Patisserie Theory | 4 |
| 2 | Bakery and Patisserie Practical | 12 |
| 3 | Food Safety and Hygiene | 2 |
| 4 | Food Costing | 1 |
| 5 | Equipment, Maintenance And Services | 1 |
| Total | 20 | |
| S.NO | COURSE TITLE | CREDITS |
|---|---|---|
| 1 | Flexi Credit- Dissertation GEN004 – (Pop-up) | 1 |
| 2 | Industry Internship and Report Presentation | 9 |
| Total | 10 | |
| SEMESTER | INTERNAL CREDITS | EXTERNAL CREDITS | TOTAL CREDITS |
|---|---|---|---|
| Semester I | 2 | 18 | 20 |
| Semester II | 01 | 09 | 10 |
| Total | 03 | 27 | 30 |