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Assocom Institute of Bakery Technology & Management

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

Home > Academics > Post Graduate Diploma - Pattisseries & Artisan Bakery Skills

Post Graduate Diploma - Pattisseries & Artisan Bakery Skills

Program Duration: One year

• Bakery Skills & Technology are in high demand in bakery and hospitality industry. Additionally, growing number of career openings in Bakery Industry/ Organized Retails have created a fast growing segment of consumers demanding best in class patisserie goods, and varied products from across the world.

• This PG Diploma in Patisserie & Artisan Bakery Craft has been developed in response to the demand for training in scientific practical skills, backed with knowledge in all aspects of bakery technology and management. Trainees will qualify with practical skills, hands-on capabilities in making diverse products and international varieties of bakery goods.

• Program has a practical focus with a strong theoretical, creative and business foundation. Hands-on practical work will be in world class teaching workshops with commercial style equipment and machinery. Faculty with long experience and international exposure will guide trainee in all round skill development.

• Curriculum is designed in consultation with our international associates. Tests and assessment will be under guidance of Hyejeon College, Korea.

• Hands-on training on over 250 patisserie and artisan products, including training on methods and development of recipes.

• Principles of ingredients, testing and quality evaluation, food hygiene and food laws, bakery entrepreneurship, setting up bakery business, regulatory compliance.

• Periodic / Weekly assessment by faculty.

• Individual attention and mentoring from experienced faculty.

• Trainees will pass out with full capability and skill to independently make a large variety of patisserie and artisan products, take up mid level employment or run their own enterprise. This course contains a high practical element using tools and equipment that can be injurious if handled inappropriately. AIBTM training includes inculcating a level of awareness of safety standards and skill that does not compromise any health and safety standards for themselves and others.

Eligibility

• Graduate or Hotel Management Institute passed out (Total 15 years schooling & college).

• Graduates with bakery experience

Placement

• AIBTM placement cell will assist in: - Free posting resume in institute website for five years.
- Drawing up resume. - Campus Recruitment and interviews in top notch food industries.

• Major employers will be invited for campus recruitment.
• We are confident of 100% placement for deserving students.

Career Opportunity

• Students successfully completing the program will be ready for Executive and Junior Management bakery industry career, in large, medium, artisan units, and in related businesses internationally. They will be ready for placement in:
- Production & Processing
- Ingredient Technology
- Bakery Entrepreneurship
- Sales Marketing
- Quality Control
- Bakery Chef
  Bakery Instructor

Fee Structure
Course Code: PGBCP India, Bhutan and Nepal (Rupee)  International (US$)
S.No Item
Yearly Semester I Semester 2 Yearly Semester I Semester 2
  Registration Fee 1000          
1 Admission Fee 10000 10000   500 500  
2 Tuition Fee (Including applicable Ingredients for course and Bakery Training  180000 90000 90000 6000 3000 3000
3 Analytical Lab Charges 5000 2500 2500 150 75 75
4 Examination Fee  10000 5000 5000 300 150 150
5 Uniform (chef coat, apron and chef cap-2 sets)   1500 1500   50 50  
6 Locker Rent  6000 3000 3000 200 100 100
7 Service charges including bakery facilities 15000 7500 7500 350 175 175
  Total  227500 119500 108000 7550 4050 3500
8 Refundable Security 5000 5000   200 200  
  Total 232500 124500 108000 7750 4250 3500
9 Insurance cover for Accident and Hospitalization            Optional      
5% discount on total advance payment      
Students have to submit medical fitness certificate before joining the course.      
               
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