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Assocom Institute of Bakery Technology & Management

Knowledge Park 3, Greater Noida (Delhi- NCR), India

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Bakery Competition "Workshop on Innovative Baking"


About the Program:
Confederation of Indian Industry (CII) WR & Assocom Institute of Bakery Technology and Management (AIBTM) is jointly organizing a Bakery Competition at the 3-day International Exhibition Food & Bev 2014 along with Food & Bev Tech 2014

About Bakery Competition:
This competition is open to anyone who works or has worked professionally as a Baker or in the Baking/Cake/Pastry/Chocolate industry or student of bakery science, hotel management, food science etc. Judges reserve the right to ask for documentation to verify such experience. The competition is opened for two groups namely A. Professional Bakery Chef (Working in Hotels/Bakeries and Bakery Entrepreneurs) and B. Student Bakery Chef (Students of Hotel Management, Food Technology, and Food Science and Nutrition). The Professional bakery chef competition will be held on Aug 22, 2014 and Student chef competition will be held on Aug 23, 2014.

Registration:
The registration will be accepted based on First Come First Serve basis. Last date for registration is August 13, 2014. All entries must be pre-registered. Complete the attached entry form (SEE BELOW) and send it by email on (aibtm@aibtm.in or Bindiya@aibtm.in).

About AIBTM:
The Competition and Workshop will be conducted by the AIBTM. AIBTM is India’s first World Class comprehensive teaching, training and research centre for bakery technology and allied disciplines situated at Knowledge Park 3, Greater Noida, NCR Delhi.

Categories and Schedule for Competition

Category

Theme

Cakes and Patisseries

French Gateaux (Opera cake, Florida gateaux, sachar gateaux, Red velvet cake Gateaux etc…)

Bread

Variety Artisan Breads (minimum 3 and maximum 5 varieties)

Cookies:

Healthy Cookies (use of healthy ingredients like multigrain, fruits, nuts, gluten free, honey based etc….)

22nd August, 2014 (Day-1) For Bakery Chefs

9:00-11:00 A.M

11:00-12:00 A.M

12:00-13:00 P.M

14:15-14:45 P.M

14:45-15:30 P.M

Arrange Products on Tables

Display of Products

Judges Round

Results Announcement

Distribution of Awards

23rd August, 2014 (Day-2) For Students

9:00-11:00 A.M

11:00-12:00 A.M

12:00-13:00 P.M

14:15-14:45 P.M

 14:45-15:30 P.M

Arrange Products on Tables

Display of Products

Judges Round

Results Announcement

Distribution of Awards


Rules and Regulations for Competition:

  • Participants have to display there already baked products. They can decorate their cakes on the table also.
  • Entries may be individual or, as team.
  • All work on the cake or other entries must be solely the work of the entrant. Entries must be original.
  • Contest judges will be chosen by the AIBTM– the decision of the judges will be final.
  • Judging will be conducted by a team of qualified judges. Judges will resolve any tie situations and their decisions are final.
  • Judges reserve the right to disqualify any entry in poor taste or that fails to adhere to the rules and regulations of the competition.
  • Judges work on a 100 point system as detailed below. The judges’ decisions are FINAL.

Evaluation Criteria

  • Composition 0-15 points: Type of Ingredients used and knowledge about the ingredients used.
  • Degree of Difficulty / Creativity 0-10 points: Judgment is primarily based on the artistic work, but also on the degree of difficult and the effort expended.
  • Taste 0-25 points: The typical flavor of the main ingredient should be prevalent without the usage of too many additional flavors.
  • Presentation and Portion Size 0-20 points: The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony.
  • Practical, Up-To-Date Serving 0-30 points: Clean and without time-consuming arrangements. Exemplary plating, to facilitate practical serving. Based using inedible products are not allowed.
* Total possible points: 100 (no half points will be given)
* One of the main criteria for judging of all dishes is the ingredient and method card – these should be professionally presented with a brief description of the ingredients and cooking methods.

Prizes:
Certificate will be issued for first, second and third winner.

About Bakery Workshop:
This workshop is designed for professionals and students related to bakery, confectionary, hotel chefs. Theme of the workshop is to know the secrets behind the baking and what is the role of different ingredients in bakery.

Who can attend the Workshop?

  • Professional from Bakery Industry
  • Wholesale bakers
  • Home bakers
  • Snack Producers
  • Biscuit Cookie Producers
  • Students




22nd August, 2014 (Day-1)

10:00-12:00 P.M

14:15-16:30 P.M

Module-I

Module-II

Role of different ingredients in Bakery Products

DEMO-Italian Focaccia Bread, Marble cake and Piping Cookies By Chef Abid Ali

23rd August, 2014 (Day-2)

10:00-12:00 P.M

14:15-16:30 P.M

Module-III

Module-IV

Science Behind Bread Baking

DEMO-Rich Chocolate Walnut Brownie, Oat and Honey Based Cookies By Chef Abid Ali


Module I: Role of different Ingredients

  • Role of Yeast
  • Role of different kind of fats
  • Role of emulsifiers in bakery products
  • Wheat Flour
  • Leavening agents in bakery and their role

Module I: Role of different Ingredients

  • Mixing effect on Bread
  • Proofing effect on quality of bread
  • Bread Baking


For more Details contact:

Dr.Bindiya Sharma
Head/Assistant Professor
Assocom Institute of Bakery Technology and Management, Greater Noida
Mobile: 9910287334 E-mail: Bindiya@aibtm.in
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