Course Commences
May 1-5, 2018
About Course
2 Weeks Summer Training Program specially designed for students of B-Voc/B-Tech/B.Sc./M.Sc./M.Tech who can utilize their holidays by learning the “whys” of the baking process. Two weeks with AIBTM will provide you a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur during production.
Key Features of the Program
- Ingredient Technology
- Bakery Equipment
- Practical on Bread, Pizza, Cookies, Pastry and Cake
- New Product Development and Project Ideas
- Food Safety, Microbiology and Labelling Certification
Course Fee
- Rs. 25000/- including accommodation with 3 meals.
- Rs. 20000/- excluding accommodation.
Agenda
| DAY 1 | SESSION 1 | Introduction to Bakery Technology (History of Baked foods, Types of Bakery Products and Processes) |
| SESSION 2 | Ingredients – Wheat (Wheat Kernel, Wheat Milling, Products of wheat milling) |
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| SESSION 3 | Bread Process (Bread manufacturing flow chart) |
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| SESSION 4 | Baker’s Yeast (Structure of Yeast, its functions, Fermentation) |
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| DAY 2 | SESSION 1 | Bread Practical (Demonstration of Bread Manufacturing) |
| SESSION 2 | Bread Practical | |
| SESSION 3 | Bread – Quality Evaluation (Faults, Remedies, Score Card) |
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| SESSION 4 | Cost Calculations | |
| DAY 3 | SESSION 1 | Ingredient – Enzymes and Emulsifiers |
| SESSION 2 | Ingredients – Oils, Fats, Shortening |
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| SESSION 3 | Pastry Practical (Demonstration of Puff/ Pizza Manufacturing) |
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| SESSION 4 | Practical Continued | |
| DAY 4 | SESSION 1 | Ingredient – Sugar& Syrups |
| SESSION 2 | Ingredient – Chemical Leavening agents |
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| SESSION 3 | Bread Practical (Hands – on – Training) |
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| SESSION 4 | Bread Practical (Hands – on – Training) |
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| DAY 5 | SESSION 1 | Introduction to Biscuits (History of Biscuits, Types |
| SESSION 2 | Biscuits – Short Dough (Manufacturing FLOW CHART) |
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| SESSION 3 | Biscuit Practical | |
| SESSION 4 | Biscuit Practical | |
| DAY 6 | SESSION 1 | Biscuit – Hard Dough (Manufacturing FLOWCHART) |
| SESSION 2 | Biscuit Baking (Types of oven and Oven profile) |
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| SESSION 3 | Biscuit – Practical | |
| SESSION 4 | Biscuit- Practical | |
| DAY 7 | SESSION 1 | Biscuit – Faults and Remedies |
| SESSION 2 | Food Safety (Personal Hygiene, GHP, GMP, HACCP) |
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| SESSION 3 | Practice | |
| SESSION 4 | Practice | |
| DAY 8 | SESSION 1 | Cake Making Methods |
| SESSION 2 | Cake – Practical | |
| SESSION 3 | Cake – Pract | |
| SESSION 4 | Cake Faults and Remedies | |
| DAY 9 | SESSION 1 | Basic Microbiology (Staling, Shelf-life, Mold& Rope) |
| SESSION 2 | FSSAI Laws and Regulations |
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| SESSION 3 | Quality Management (Pest Control, Water Polution Control, Waste Management) |
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| SESSION 4 | Practice | |
| DAY 10 | SESSION 1 | Nutrition and Shelf life |
| SESSION 2 | Lab Testing – Analytical | |
| SESSION 3 | Lab Testing- Analytical | |
| SESSION 4 | Lab Testing- Analytical | |
| DAY 11 | SESSION 1 | New Product Development – Practical |
| SESSION 2 | New Product Development – Practical |
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| SESSION 3 | New Product Development – Practical |
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| SESSION 4 | New Product Development – Practical |
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| DAY 12 | Review, Test & Evaluation | |
Cancellation Policy
Substitution: Though, you may substitute participant at any time before the course.
AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund.