Best Culinary College in India Best Hotel Management College

DBPS Programmes 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.


Duration

  • One Year

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
Caution Notice