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Academics





DBPS Program Structure

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.

  • Professional bakery and patisserie craft is an attractive career options both for youngsters as well as older populace. This is partly due to its high skills and job opportunities in market.
  • Short term courses imparting bakery and patisserie craft is in demand especially among girls and housewives, who look to use them for entrepreneurial ventures.
  • SSCA will offer a very high end well rounded bakery and patisserie diploma to meet this demand.

Duration

  • One Year Part Time

Intake

  • 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

1. Course Name: Bakery and Patisserie (Theory)

Number of Credits: 4 credits= 60 hours

Level: 1

Course Description: This course will focus on exploring fundamental theory and the science of the ingredients used in bread and pastry. Students learn the different commodities used in the Bakery including varieties of flour, raising agents, sugars and liquids and how the interactions of ingredients affect the outcome. This course is designed to give students an understanding of basic concepts and skills that is key to success in the Bakery and Pastry department.

2. Course Name: Bakery and Patisserie (Practical)

Number of Credits: credits

Level: 2

Course Description: Bakery and Patisserie practical course is designed to give students a strong foundation on which to build their practical skills and knowledge. As student’s progress, they learn to prepare a wide selection of breads, desserts and pastries through practical sessions and demonstrations. This course is designed to gain a firm foundation of the basics with regards to identification of equipment to use for the various processes, how to combine ingredients together to make the wide array of products, how to work safely and hygienically and how to use the appropriate baking techniques.

3. Course Name: Equipment, Maintenance and Services (Theory)

Number of Credits: 1 credit = 15 hours

Level: 1

Course Description: This course will focus on acquiring the knowledge related to bakery and patisserie equipment. It will explore the safety, servicing and operations aspects of electrical, mechanical and gas operated equipment especially used in bakery and patisserie department. This course is designed to give students an understanding of basic concepts and skills that is key to success in the Bakery and Pastry department.

4. Course Name: Food Cost Control (Theory)

Number of Credits: 1 credits= 15 hours

Level: 1

Course Description: Effective control of food costs can determine the viability of a business. This course provides a basis for understanding food cost control in bakery and patisserie operations. Definition, planning, design, standards and analysis of food cost controls are studied. This course examines the issues involved in purchasing, storing, issuing, preparing and selling food within a bakery and patisserie operation. Labour cost control systems and cash control systems are also discussed.

5. Course Name: Food Safety and Hygiene (Theory)

Number of Credits: 2 credits= 30 hours

Level: 2

Course Description: This course has been developed to update students in all aspects of food preparation, storage and serving of food in safe and hygienic ways. The practices outlined in the course adhere to internationally recognized food safety and hygiene standards, codes of practice, and guidelines relating to hygiene, food, food production, and food safety

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 Industry Internship and Report Presentation 10
Total 10

1. Course Name: Industry Internship Report Presentation

Number of Credits: 10 credit = 600 hours’ minimum

Level: 1

Course Description: The course offers the student the opportunity to gain practical experience in the specialization of the bakery and patisserie industry and to gain academic credit for their learning. Through personal development planning, students will be encouraged to seek live work experience in organizations which are both appropriate to their needs and professional in their approach. Additionally, this course will support students in ensuring that these objectives are met as fully as possible.

Summary

SEMESTER INTERNAL CREDITS EXTERNAL CREDITS TOTAL CREDITS
Semester I 2 18 20
Semester II 0 10 10
Total 2 28 30