AIBTM will bring in best of global skills, knowledge, training methods, and culture in the field of science and technology related to wheat based and cereal based products. All programs have been drawn up with industry guidance. Facility provides individual practice centres equipped with commercial machinery and equipment. Large laboratory, modern class rooms, specialized teaching areas and library help students gain knowledge that can be applied in work situations, giving them a cutting edge.

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Post Graduate Diploma in Patisserie & Artisan Bakery Craft

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ABOUT THE COURSE:

  • 1-year intensive program is designed for students who wish to make specialization in Patisseries and Artisan Bakery. this program will help students in building up of skill sets required for a Patisserie and Bakery Chef.

DURATION:
1 Year.

ELIGIBILITY:
Graduate of food science, and technology or Equivalent Graduate degree preferably in science subjects with 55% mark.

COURSE STRUCTURE:
The Program covers all the aspects of Bakery & Patisserie products from formulation to processing of all types of breads, sourdough, Artisan breads,
biscuits, cookies, cakes, crackers, doughnuts, flat breads, desserts, chocolate art, sugar art, decorations, icings and frostings etc

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:

  • Bakery Units
  • Hotels
  • Bakery Entrepreneurship

SEMESTER AND SUBJECTS:
FIRST SEMESTER

S. No. Course Title Credits
MFS-01 Ingredients Technology – I (T) 2
MFS-02 Bread Science (T) 1
MFS-03 Bread Practical (P) 8
MFS-04 Cakes & Sweet Goods Science (T) 1
MFS-05 Cakes & Sweet Goods Processing (P) – I 8
MFS-06 Food Safety & QM (T) 2
MFS-07 Quality Analysis (P) 2
MFS-08 Entrepreneurship (T) 2
Total 26

SECOND SEMESTER

S. No. Course Title Credits
MFS-01 Science of Biscuits & Cookies (T) 1
MFS-02 Biscuits & Crackers Processing (P) 5
MFS-03 Sweet Goods Processing – II (P) 5
MFS-04 Dessert Production 8
MFS-05 Emerging Technologies in BI (T) 3
MFS-06 Operations (T) 1
MFS-07 Chocolate Art & Sugar Art (P) 2
MFS-08 Icing & Decorations (P) 2
Industrial Project/ Training (P) 15
Total 34

PROGRAM COST:
Per Semester: 94,000 rupees
Per Annum: 1,80,000 rupees

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