Entrepreneurship Development Program – Eggless

BAKERY COURSES

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About

The program is designed for person seeking occupation in fast growing shop bakery space. Short capsule will familiarize student to all aspects of starting a bakery business and impart essential skills on popular product varieties. Suitable for young persons with dynamism for own business, person familiar with bakery industry, youth of family baker y businesses seeking modernization and expansion, and all those who would like to upgrade business skills.

Eligibility

  • Minimum Qualification 10th Pass.
  • Person desiring to open their own setup.

Assessment Methods

  • Continuous assessment will be done via observation of practical skills and bakery knowledge through a portfolio of evidence.

Career Opportunities

  • Production & Processing.
  • Catering Business (Bakery).
  • Sales & Marketing.
  • Assistant Bakery Chef.
  • Own-operated small business enterprise.

DURATION: 8 WEEKS
COURSE FEE: RS. 60,000

Fee Structure

  Indian (INR) International (US$)
Registration Fee 1,000 40
Admission Fee 5,000 200
Tuition Fee 50,000 1400
Examination Fee 2,000 60
Refundable Security 3,000 150
Total 60,000 1850

Hostel Fee Structure

Accommodation Indian (INR) International (US$)
Non A.C. Rooms (Triple Sharing) 22,000 500
A.C. Rooms (Triple Sharing) 32,000 800
Single A.C. Room 45,000 1000

Security Refundable Rs. 5000 (US$ 200).
All meals are Vegetarian.

Products to be Taught / Practiced

Week 1 Theory and Yeast Leavened Breads Week 2 Yeast Leavened Breads
Theory Practical
Introduction to Bakery • Soft Rolls • Hard Rolls
Food Safety • Challah Bread • Kulcha
Ingredients • Olive Focaccia • Doughnuts
Bakers Math • Pizza Base
Practical :
• Lean Dough Breads • Slice Bread
• Milk Bread • French Baguette
• Multi Grain Bread
Week 3 Laminated Dough, Sour Dough Products, and Rolled Cookies, Drop Cookies and Frozen Cookies Week 4 Puff Pastry, French Cookies & Tarts and Choux
Practical Practical
• Ciabatta • Croissants • Puff Pastry • French Hearts
• Danish Pastry • Peanut Cookies • Palmiers • Muille Fille
• Butter Milk cookies • Naan Khatai • Lemon Curd Tart • Fruit Tart
• Chocochip Cookies • Salted Cookies • Eclairs • Coconut Rochers
Week 5 Pound Cakes, Sponge, Butter Creams, Cake Icings Week 6 Gum Paste, Ready to use Icings, Flavored Cakes and Muffins
Practical Practical
• Chocolate Truffle Cake • Pound Cake • Gum Paste • Brownie
• Black Forest Cake • Pineapple Pastry • Chocolate Chip Muffins • Plain Muffins
• Butter Creams • Fudge type Icings • Blueberry Tea Cake • English Cake
• Royal Icings • Foam type Icings • Fondant • Jujubs
Week 7 Desserts & Chocolates Week 8: Theory , Exam Preparation and Exam
Practical Theory
• Chocolate Ganache • Cheese cake • Management : setting up business, structure of organization
• Chocolate Garnishes and Decorations • Bakery layout and operations
• Bon Bon • Financing and control of cost flow
Theory • Soft Skills
• Food Regulations • Quality Management System- ISO and HACCP • GMP and Good Hygiene
• Food Labeling and trademark • Basics of Entrepreneurship
• Management & Marketing

Note

  • Those seeking Hostel Accommodation will be required to pay the Hostel security of Rs. 5,000 along with the Hostel Fee at the time of admission.
  • Hostel accommodation will be on first-come-first basis.

Facilities

  • World class bakery lab with commercial style equipment and machinery.
  • Fully equipped research and development lab for new product development.
  • Highly designed food quality lab for testing of food samples.
  • Library, study area with WI-FI connectivity
  • Hostel Accommodation

Cafeteria

  • Homely and hygienic food is available at all times at
    our state-of-the-art cafeteria.
  • An exclusive bakery & coffee corner.
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