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Bakery and Confectionery (Code 256)
1. INTRODUCTION
It is a great delight to be able to bake delicious cakes and
pastries. All it needs is a bit of skill and training to be able to do this.
Baking is an art which does not need a lot of heavy infrastructure and one
can easily start earning with a small unit at home.
2. OBJECTIVES
After going through this course, the students will be able to:
develop skill in various baking procedures;
know various kinds of ingredients used in baking;
have working knowledge of equipments needed for baking;
start a small bakery unit at home.
3. JOB OPPORTUNITIES
self employment : set up a bakery at home
wage imployment : as a worker / baker in a bakery.
4. COURSE DURATION:
1 yr course. The credit now be transfered as against any one academic course.
4.1 SCHEME OF STUDY:
Theory – 40%
Practical – 60%
5. ENTRY QUALIFICATION
Education : VIIIth class pass / self certificate
Age : 15 years
6. SCHEME OF EVALUATION
Internal assessment: NA
External examination: Total marks - 100
PASSING CRITERIA
Combined pass in Theory and Practical (33%). If candidate fails in Theory
but passes in practical, the pass credit of practical will be accumulated.
7. Syllabus
Unit Contents Theory Practical
1. Ingredients (a) Classification-perishables, Market survey of euipment.
& Equipments Non persishables,
Semi-persishable
(b) Selection, storage
(hygiene) use
(c) Equipment -
2. Biscuits (a) Classification Baking various types of
biscuits.
(b) Basic procedure in production.
(c) Types of biscuits
Salted, Ice-Box, Piping, Rolling,
Macroons, Tarts,
3. Cakes (a) Classification Baking cakes
(b) Basic procedure - useful
tips
(c) Faults in baking cakes -
identification and rectification.
(d) Decorative, Non-decorative
4. Icing (a) Classification Preparing and applying
various types of icing.
(b) Basic Procedure
(c) Tools and equipments
5. Pastes and (a) Flaky and Puff Preparing various
Mixtures. types of pastes and mixtures.
(b) Items
– Patties, Vol-au-vont
– Khara Biscuits, Cheese straws
(c) Choux
– Eclairs, Cream Rolls,
– Profit Rolls,
6. Breads and (a) Classification Baking danion pastry breads
PASSING CRITERIA
Combined pass in Theory and Practical (33%). If candidate fails in Theory
but passes in practical, the pass credit of practical will be accumulated.
7. Syllabus
Unit Contents Theory Practical
1. Ingredients (a) Classification-perishables, Market survey of euipment.
& Equipments Non persishables,
Semi-persishable
(b) Selection, storage
(hygiene) use
(c) Equipment -
2. Biscuits (a) Classification Baking various types of
biscuits.
(b) Basic procedure in production.
(c) Types of biscuits
Salted, Ice-Box, Piping, Rolling,
Macroons, Tarts,
3. Cakes (a) Classification Baking cakes
(b) Basic procedure - useful
tips
(c) Faults in baking cakes -
identification and rectification.
(d) Decorative, Non-decorative
4. Icing (a) Classification Preparing and applying
various types of icing.
(b) Basic Procedure
(c) Tools and equipments
5. Pastes and (a) Flaky and Puff Preparing various
Mixtures. types of pastes and mixtures.
(b) Items
– Patties, Vol-au-vont
– Khara Biscuits, Cheese straws
(c) Choux
– Eclairs, Cream Rolls,
– Profit Rolls,
6. Breads and (a) Classification Baking danion pastry breads
Bread Rolls and bread rolls
(b) Basic Procedures
(c) Variations of Bread.
7. Danish and 1. Classification Banking danish pastry
Crossont: and croissonts
2. Basic Procedures
(a) Danish; Cinnamon
(b) Croissont
Variations in each
8. Accounting Procedures
(a) Purchasing and sales Maintaining accounts
procedure in a unit
(b) Maintenance of accounts
– journal, leadzer
– subsidiary books
– final accounts etc.
(c) Calculation of
– selling & cost price, calculating selling price,
gross profit, net profit.
– gross & net profit
– taxes, debit notes
preparing a simple
– preparing invoices statement of account.