Diploma in Bakery and Patisserie Skills (DBPS)
DBPS Programmes Structure
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 |