Objective:
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.
Duration
Intake
- 2 intakes of 40 candidates each
ELIGIBILITY
- The 1-year program is open to 12thpass or equivalent qualification
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 |
Summary
| SEMESTER |
INTERNAL CREDITS |
EXTERNAL CREDITS |
TOTAL CREDITS |
| Semester I |
2 |
18 |
20 |
| Semester II |
0 |
10 |
10 |
| Total |
2 |
28 |
30 |
| S.NO |
COURSE TITLE |
CREDITS |
| 1 |
Flexi Credit- Dissertation GEN004 – (Pop-up) |
1 |
| 2 |
Industry Internship and Report Presentation |
9 |
| Total |
10 |
Summary
| SEMESTER |
INTERNAL CREDITS |
EXTERNAL CREDITS |
TOTAL CREDITS |
| Semester I |
2 |
18 |
20 |
| Semester II |
01 |
09 |
10 |
| Total |
03 |
27 |
30 |
