Three Weeks On-Line Bakery Technology Course


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  • 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)


  • 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)


  • 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.


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