Course Synopsis:

The Diploma in Baking Technology combines traditional baking principles with cutting-edge technology. Learners shall master advanced baking techniques, apply technology for food safety, optimize F&B operations, and integrate innovation into pastry, cake, and bread making. Emphasis is on technology-driven quality control, e-commerce, and an entrepreneurial mindset, preparing graduates for a tech-savvy career in baking and entrepreneurship. Practical application during internships ensures readiness for the dynamic baking industry.

Course Objectives:

On completion of the course, learners will be able to:

• Learn and perfect a wide range of baking techniques, including mixing, kneading, proofing, shaping, and baking various types of bread, pastries, and desserts
• Acquire the skills and knowledge needed to create an array of pastry products, such as pies, tarts, cakes, cookies, and confections, including working with different types of dough, fillings, and decorations.
• Apply proper food handling, hygiene, and sanitation practices to ensure the safety and quality of baked goods produced in a professional kitchen environment.
• Maintain consistency in the quality of baked goods by implementing effective quality control measures through the utilization of various technologies.
• Develop skills necessary for starting and managing a bakery business through effective business planning, marketing, and financial management.
• Understand the fundamentals of professional kitchen operations and food service operations.
• Apply digital tools for business growth by utilising e-commerce platforms and online marketing.
• Understand the fundamentals of Retail Operations, including inventory management, pricing strategies, customer management, visual merchandising, and utilization of IT application tools.
• Apply theoretical knowledge in a real-world setting through an industrial attachment, gaining practical experience and industry exposure.

Modules:

1. Baking Principles and Techniques

This module allows the students to master fundamental baking techniques, understanding the science behind ingredients, and mastering a variety of techniques crucial for creating a wide range of baked goods.

2. Food Safety and Quality Control

This module aims to equip students with the essential knowledge and insights required to implement proper food handling practices in kitchen environment and uphold consistent quality standards of baked goods by employing effective quality control measures through the utilization of various technologies, including automated equipment, blast freezing, and packaging and sealing technology, to maintain product quality and ensure the production of high-quality uncontaminated baked products.

3. F & B Operations & Menu Design

This module equips students with insights into the broader Food and Beverage industry, allowing them to delve into the operational intricacies and understand the dynamic interplay among various elements within a professional kitchen. Additionally, students will also cultivate proficiency in menu Design and planning.

4. Pastry and Dessert Making

This module allows student to explore the artistry of pastry-making, from classic French pastries to modern desserts, mastering techniques that will enable them to develop exceptional dessert creations that showcase creativity and skills.

5. Cake Making

This module aims to allow students to delve into the world of cakes, from basic sponge cakes to elaborate celebration cakes and develop students’ proficiency in their cake making skills and learn the nuances of cake decoration and design.

6. Bread Making

This module aims to develop students’ proficiency creating a variety of bread, from artisanal loaves to specialty bread. Understand fermentation processes and mastering dough handling techniques.

7. Retail Operations

This module aims to equip students with the necessary knowledge, skills, and techniques to proficiently manage essential retail operations in both physical and online stores, encompassing subjects like inventory management, pricing strategies, customer management, visual merchandising, and the utilization of IT application tools.

8. E-Commerce and Online Business

This module equips students with understanding the role of e-commerce in the industry. Students will learn how to leverage websites and social media platforms like Facebook, YouTube, Twitter, and Instagram for purchasing and selling products.

9. Entrepreneurship

This module aims to equip students with entrepreneurial skills essential for starting and managing a successful bakery business. Learn about business planning, marketing, and financial management.

10. Project

Participation in an industrial attachment is mandatory and forms an essential component of the course. In the event that a student is unable to secure a suitable internship due to circumstances beyond the college’s control, the alternative requirement will be the completion of a Project Work (Our project in lieu of IA will be of 3 months duration).

Course Structure:

Entry Requirement