Winter Bakery Camp

BAKERY COURSES

Tailored-Made Course on Bakery Science and Technology

January 1-13, 2018, AIBTM, Greater Noida

About

AIBTM Bakery Science Camp is specially designed for students of BTech/B.Sc./M.Sc./M.Tech who can utilize their holidays be 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 Camp

  • Ingredient Technology
  • Bakery Equipment
  • Practical on Bread, Pizza, Cookies, Pastry and Cake
  • New Product Development and Project Ideas
  • Food Safety, Micro biology and Labelling Certification by Assocom-India and National Skill Development Corporation of India (NSDC).

Fee

  • Rs.7,500 with 11 nights sharing accommodation with applicable meals at AIBTM hostel.
  • Rs.6,000 without accommodation with lunch.

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
of Biscuit, Comparison)
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 – Practical
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

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