Entrepreneurship Development Program – Eggless



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.


  • 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.


  • 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


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

COURSE FEE: RS. 71,000

Fee Structure

  Indian (INR) International (US$)
Registration Fee 1,000 50
Admission Fee 6,000 250
Tuition Fee 60,000 1600
Examination Fee 4,000 100
Total 71,000 2000

Hostel Fee Structure

Accommodation Indian (INR) International (US$)
Non A.C. Rooms (Triple Sharing) 18,000 500
A.C. Rooms (Triple Sharing) 22,000 800
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


  • 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.