Three Weeks On-Line Bakery Technology Course
Objective:
- Keeping your professional development continuous
- Knowledge updating
- Enhancing your performance
- Helping you in bench-marking your growth with Industry requirement.
- Different routes to personal development
Key feature:
- Professional/Bakers should detail-oriented and artistic to create appealing products such as breads, cakes, cookies and other pastries.
- Student support system includes counseling and placement guidance
Program Duration:
- Option 1:
- Three Weeks – Daily On-line classes (Monday thru Friday)
- May 25-June 12, 2020 (9 am to 11 am).
- Total 15 virtual (on-line) classes (Total 30 hours)
- Option 2:
- Five Weekends (Saturday and Sunday)
- May 30, 2020 to June 21, 2020 (11 am to 2 pm)
- Total 10 virtual (on-line) Classes (Total 30 hours)
Curriculum:
- Candidate will learn the basics of Bakery science, Ingredients science, Entrepreneurship, Cost Management, Product Evaluation and Regulatory standards for foods/hotels/ bakeries.
- Candidate will also have three live sessions on production of Bread, Cookies, Cakes and biscuits.
Who can join?
- Any person with minimum qualification of (Science Undergraduate/Graduate/Post Graduates)
- Start ups or entrepreneurs
- Persons who are already in employment with Industrial or Artisan Bakers or Hospitality Industries (Hotel, Restaurants, Café, etc.). Recommendations from employer are must.
- Non-apprentices may also apply to AIBTM for the related academic training as fee-paying students (Diploma and PGBST Programs)
Credential:
- Certificate of Apprenticeship supported employment or working certificate
Why Study at AIBTM
- The AIBTM is renowned for its outstanding reputation with graduates, employers and industry partners.
- Offers an unrivaled learning environment, leading-edge baking facilities, and world-class technical/chef faculty.
- Apprentices and graduates may explore India Skill Awards at the provincial, national and international levels.
Fees:
Rs. 3,500 including GST.
Course Curriculum :
| Part 1 | |
| S.No. | Contents |
| 1 | Food Sanitation and HACCP |
| 2 | Baking Science 1 |
| 3 | Baking Ingredients 2 |
| 5 | Product Evaluation |
| 6 | Bread Production 1 |
| 7 | Cake and Sweet Goods 1 |
| 8 | Cookies |
| 9 | Chocolates 1 |
| 10 | Merchandising and Production Cost Management |
| Part 2 | |
| S.No. | Contents |
| 1 | Laws and Regulation (Foods/ Hotels/ Restaurants) |
| 2 | Baking Science 2 |
| 3 | Baking Ingredients 2 |
| 4 | Entrepreneurship & Public Relations |
| 5 | Bread Production 2 |
| 6 | Cake and Sweet Goods 2 |