2 Weeks Internship Program For Food Technology Students

BAKERY COURSES

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Course Commences

May 1-5, 2018

About Course

download-brochure2 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)
  SESSION 3 Bread Process
(Bread manufacturing flow
chart)
  SESSION 4 Baker’s Yeast
(Structure of Yeast, its
functions, Fermentation)
DAY 2 SESSION 1 Bread Practical
(Demonstration of Bread
Manufacturing)
  SESSION 2 Bread Practical
  SESSION 3 Bread – Quality Evaluation
(Faults, Remedies, Score
Card)
  SESSION 4 Cost Calculations
DAY 3 SESSION 1 Ingredient – Enzymes and
Emulsifiers
  SESSION 2 Ingredients – Oils, Fats,
Shortening
  SESSION 3 Pastry Practical
(Demonstration of Puff/
Pizza Manufacturing)
  SESSION 4 Practical Continued
DAY 4 SESSION 1 Ingredient – Sugar& Syrups
  SESSION 2 Ingredient – Chemical
Leavening agents
  SESSION 3 Bread Practical
(Hands – on – Training)
  SESSION 4 Bread Practical
(Hands – on – Training)
DAY 5 SESSION 1 Introduction to Biscuits
(History of Biscuits, Types
  SESSION 2 Biscuits – Short Dough
(Manufacturing FLOW
CHART)
  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)
  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)
  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
  SESSION 3 Quality Management
(Pest Control, Water
Polution Control, Waste
Management)
  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
  SESSION 3 New Product Development
– Practical
  SESSION 4 New Product Development
– Practical
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.