Diploma in Bakery & Confectionary
DIPLOMA IN BAKERY AND CONFECTIONERY
Eligibility: |
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Senior Secondary (10+2) or equivalent with |
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English as a subject. |
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Duration: |
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One Year + six months in industry |
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Teaching hours per week: |
35 Hours |
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Effective teaching: |
34 weeks |
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Industrial training: |
24 weeks after the annual examinations. |
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TEACHING AND EXAMINATION SCHEME |
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No. |
Subject |
Subject |
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Hours per |
Term |
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code |
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week |
Marks* |
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THEORY |
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1 |
DBC-01 |
Bakery |
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3 |
100 |
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2 |
DBC-02 |
Confectionery |
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3 |
100 |
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3 |
DBC-03 |
Commodities |
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2 |
50 |
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4 |
DCS-01 |
Hygiene & Sanitation |
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2 |
50 |
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5 |
DCS-02 |
Food Costing |
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2 |
50 |
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TOTAL |
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12 |
350 |
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PRACTICAL |
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7 |
DBC-11 |
Bakery |
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12 |
100 |
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8 |
DBC-12 |
Confectionary |
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08 |
100 |
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9 |
DCS-11 |
Computer Awareness |
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01 |
- |
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10 |
DCS-12 |
Library |
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02 |
- |
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TOTAL |
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23 |
200 |
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GRAND TOTAL |
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35 |
550 |
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*Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.
RULES AT A GLANCE
NO. |
TOPIC |
REQUIREMENT |
1. |
Attendance required to become eligible for exam |
75% in aggregate |
2. |
Minimum pass marks for each theory subject |
40% |
3. |
Minimum pass marks for each practical subject |
50% |
4. |
Maximum duration to pass/clear all subjects/ papers |
03 academic years |
BAKERY THEORY (DBC - 01)
TIME ALLOTTED: 3 HOURS PER WEEK |
MAXIMUM MARKS: 100 |
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ACTIVITY |
MAXIMUM MARKS |
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Marks for attendance |
5 |
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Mid-term exam marks |
25 |
|
Total (Incourse Assessment Marks) |
30 |
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End term exam marks |
70 |
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Total |
100 |
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Learning Objectives : At the end of the term / course the Students will be able to:
1.Draw the organization chart and kitchen hierarchy of bakery department
2.Explain the different ingredients used in bakery
3.Explain the different working temperatures for bakery products
4.Define the bread faults and remedies of bakery products
5.Draw and explain the layout of a bakery
6.Write recipes of different breads, pastries and gateaux
UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 |
∙ |
Introduction |
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∙ |
Scope of Bakery & Confectionery, |
10 |
15% |
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∙ |
Bakery terms. |
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∙ |
Organisation chart of Bakery. |
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2 |
Wheat and Flour |
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∙ |
Different types of flours available, |
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∙ |
Constituents of flours, |
15 |
15% |
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∙ |
pH Value of flour, |
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∙ |
Water absorption power of flour, |
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∙ |
Gluten, diastatic capacity of flour, |
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∙ |
Grade of flour. |
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∙ |
Temperature/ Weight conversions |
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1 unit; °F/ °C /gms / lb serving size |
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3 |
Raw material required for bread making: |
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- |
Role of flour, water, yeast, salt |
10 |
10% |
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- |
Sugar, milk and fats |
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4 |
Yeast |
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∙ An elementary knowledge of Baker’s |
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yeast, the part it plays in the |
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fermentation of dough and |
05 |
05% |
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conditions influencing it’s working. |
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∙ |
Effect of over and under |
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fermentation and under proofing of |
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dough and other fermented goods. |
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5 |
Bread improvers-improving physical |
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quality |
05 |
05% |
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MID TERM EXAM |
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6 |
Oven & Baking: |
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∙ |
Knowledge and working of various |
05 |
05% |
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types of oven. |
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∙ |
Baking temperatures for bread, |
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confectionery goods. |
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7 |
Methods of bread making : |
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∙ |
Straight dough method |
10 |
10% |
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∙ |
Delayed salt method |
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∙ |
No time dough method |
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∙ |
Sponge and dough method |
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8 |
Characteristics of good bread |
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∙ |
External characteristics |
10 |
10% |
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∙ |
Volume, symmetry of shape |
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∙ |
Internal characteristics - colour, |
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texture, aroma, clarity and elasticity |
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9 |
Bread faults and their remedies |
05 |
10% |
10Bakery layout – The required approvals for setting up of a Bakery – Government procedure and Bye-laws.
∙Selection of site
∙ |
Selection of equipment. |
10 |
10% |
∙ |
Layout design |
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∙ |
Electricity. |
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11Quality control
∙ |
of raw material |
05 |
05% |
∙ |
of finished products |
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Total |
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90 |
100% |
CONFECTIONERY (DBC-02)
TIME ALLOTTED: 3 HOURS PER WEEK |
MAXIMUM MARKS: 100 |
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ACTIVITY |
MAXIMUM MARKS |
Marks for attendance |
5 |
Mid-term exam marks |
25 |
Total (Incourse Assessment Marks) |
30 |
End term exam marks |
70 |
Total |
100 |
Learning Objectives : At the end of the term / course the Students will be able to:
1.Explain the different ingredients used in confectionery
2.Differentiate different cake mixing methods
3.Define and explain different pastries and derivatives
4.Operation of different types of oven
5.Define the internal and external characteristics of cakes
6.Describe the different cake faults and remedies
7.List down the steps in preparing cookies and biscuits
8.Explain the procedure in preparing Ice Creams
9.Demonstrate working knowledge of Chocolate and Sugar confectionery
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UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 |
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Ingredient used in Cake Making |
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Types & Varieties |
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∙ |
Flour |
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10 |
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15% |
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∙ |
Sugar |
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∙ |
Shortening – Fats and oil |
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∙ |
Egg |
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∙ |
Moistening agent |
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∙ |
Leavening Agents |
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2 |
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Cake Making Methods |
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∙ |
Sugar butter process, |
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10 |
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10% |
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∙ |
Flour butter process, |
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∙ |
Genoise method |
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∙ |
Blending and rubbing method. |
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3 |
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Basic Pastries |
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Pastry making, principles & derivatives |
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10 |
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10% |
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4 |
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Characteristic of Cakes |
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15 |
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15% |
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Balancing cake formula |
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External characteristics |
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Internal Characteristics |
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Cake Faults and remedies
MID TERM EXAM
5 |
Chocolate |
10 |
15 % |
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Identify different forms in which coco and |
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chocolate are available |
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Explain the process of chocolate |
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tempering |
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Chocolate designs, garnishes and |
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presentations |
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6 |
Sugar |
10 |
15 % |
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Identify and describe the different stages |
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of cooking sugar |
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Caramelized Sugar preparations |
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Sugar for desserts and presentations |
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7 |
Types of icing |
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05 |
05% |
8 |
Preparation of cookies and biscuits. |
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Factors affecting the quality of biscuits / |
08 |
05% |
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cookies. |
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9 |
Various types ice creams and bombs. |
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07 |
05% |
10 |
Storage of confectionery product |
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05 |
05% |
Total |
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90 |
100% |
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|
COMMODITIES (DBC-03) |
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|
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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ACTIVITY |
|
MAXIMUM MARKS |
|
Marks for attendance |
|
2 ½ |
|
Mid-term exam marks |
|
12 ½ |
|
Total (Incourse Assessment Marks) |
|
15 |
|
End term exam marks |
|
35 |
|
Total |
|
50 |
|
|
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|
Learning Objectives : At the end of the term / course the Students will be able to:
1.Explain the composition of wheat and wheat products
2.Describe the different types of sugar and its substitutes.
3.List the different types and quality of eggs and dairy products
4.Define yeast and explain its role in bakery and confectionery
5.Explain the types of shortenings and its role in bakery and confectionery.
6.Elaborate the role of gelling agents, stabilizers and preservatives in bakery and confectionery.
7.Define the food laws and follow H.A.C.C.P Principles
UNIT |
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CONTENT |
|
HOURS |
|
WEIGHTAGE |
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ALLOTTED |
|
FOR EXAM |
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1 Wheat |
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∙ |
composition, production, grade and |
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quality |
10 |
15 % |
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∙ |
wheat products, |
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∙ |
other flours, meals and starches |
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2 |
Sugar |
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∙ |
sugar substitutes |
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∙ |
syrups, jams and marmalades |
05 |
10% |
|
∙ |
Cocoa production |
|
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∙ |
Cocoa by-products |
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3 |
Eggs and dairy products |
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|
∙ |
types |
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|
∙ |
importance in bakery and |
10 |
15% |
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|
confectionery |
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∙ |
grading, quality and selection |
|
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|
4 |
Leavening agents |
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∙ |
05 |
10% |
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Yeast and its varieties |
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∙ |
Role in raising bakery products |
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∙ |
Chemical leavening agents |
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MID TERM EXAM |
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|
5 |
Shortenings |
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|
∙ |
Role of shortening |
06 |
10% |
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∙ |
Types |
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∙ |
Usage in bakery and confectionery |
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6 |
Gelling agents and stabilizers |
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∙ |
Their role in bakery and confectionery |
|
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∙ |
Food additives and preservatives |
12 |
20% |
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∙ |
Edible garnishes |
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∙ |
Canned food |
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7 |
∙ |
Introduction to food laws |
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∙ |
Storage and preservation of bakery |
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and confectionery products |
12 |
20% |
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∙ |
Organic and genetically modified |
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foods |
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Total |
|
60 |
100% |
HYGIENE AND SANITATION (DCS-01) |
|
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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|
ACTIVITY |
|
MAXIMUM MARKS |
Marks for attendance |
|
2 |
½ |
Mid-term exam marks |
|
12 |
½ |
Total (Incourse Assessment Marks) |
|
15 |
|
End term exam marks |
|
35 |
|
Total |
|
50 |
|
LEARNING OBJECTIVES: After completion of the subject a student will be able to:
1.Understand Food Microbiology, Food Contamination and Spoilage;
2.Follow sanitary procedure during food handling;
3.Understand the importance of personal hygiene
4.Analyze critical control points; and
5.Practice laws governing the food safety and standards
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No |
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CONTENT |
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TIME |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 |
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FOOD MICROBIOLOGY |
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∙ |
Introduction |
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∙ |
Microorganism groups important in food |
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microbiology |
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|
- |
Viruses |
10 |
|
15% |
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- |
Bacteria |
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- |
Fungi (Yeast & Molds) |
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- |
Algae |
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- |
Parasites |
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∙ |
Factors affecting the growth of microbes |
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∙ |
Beneficial role of Microorganisms |
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2 |
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FOOD CONTAMINATION AND SPOILAGE |
|
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|
∙ |
Classification Of Food |
|
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∙ |
Contamination And Cross |
05 |
|
10% |
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Contamination |
|
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∙ |
Spoilages Of Various Food With The |
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Storing Method |
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3 |
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SANITARY PROCEDURE FOLLOWED DURING |
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FOOD HANDLING |
|
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|
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|
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|
∙ |
Receiving, |
10 |
|
20% |
|
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|
|
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|
∙ |
Storage, |
|
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∙ |
Preparation, |
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∙ |
Cooking, |
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|
∙ |
Holding, and |
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|
∙ |
Service Of The Food |
|
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|
MID TERM EXAM |
|
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|
|
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|
4 |
SAFE FOOD HANDLER |
|
|
|
∙ |
Personal Hygiene discussing all the |
|
|
|
|
standard. |
10 |
15% |
|
∙ |
Hand Washing Procedure |
|
|
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|
∙ |
First Aid definition, types of cuts, |
|
|
|
|
wounds, lacerations with reasons and |
|
|
|
|
precautions. |
|
|
5 |
HAZARD ANALYSIS CRITICAL CONTROL |
|
|
|
POINT |
10 |
15% |
|
∙ |
Introduction to HACCP |
|
∙ |
History |
|
|
|
∙ |
Principles of HACCP |
|
|
|
|
|
|
6 |
FOOD SAFETY STANDARDS AUTHORITY |
|
|
|
OF INDIA (FSSAI) |
05 |
15% |
|
∙ |
Introduction to FSSAI |
|
∙ |
Role of FSSAI |
|
|
|
∙ |
FSSAI Compliance |
|
|
|
|
|
|
7 |
GARBAGE DISPOSAL |
|
|
|
∙ |
Different Methods |
10 |
10% |
|
∙ |
Advantages & Disadvantages |
|
|
|
|
∙ |
Municipal Laws and Swachh Abhiyan |
|
|
|
|
|
|
|
Total |
|
|
60 |
100% |
|
|
|
|
|
FOOD COSTING (DCS-02) |
|
|
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
|
|
|
ACTIVITY |
|
MAXIMUM MARKS |
Marks for attendance |
|
2 |
½ |
Mid-term exam marks |
|
12 |
½ |
Total (Incourse Assessment Marks) |
|
15 |
|
End term exam marks |
|
35 |
|
Total |
|
50 |
|
Leaning Objectives : At the end of the term / course the Students will be able to:
1.Know different pricing methods and explain the different types of Menu.
2.Explain the importance of food costing and costing techniques.
3.Develop standard recipes and adjust the quantities using adjustment factor.
4.Define and explain Material Costing.
5.Explain in controlling food cost, labour cost, overhead cost etc.
6.Define yield and its types.
7.Calculate standard food cost and explain the techniques in portion cost and dinner cost.
UNIT |
|
CONTENT |
|
HOURS |
|
WEIGHTAGE |
|
|
|
|
|
ALLOTTED |
|
FOR EXAM |
|
1 Pricing |
|
|
|
|
|
|
∙ |
Menu pricing styles |
08 |
15 % |
|
|
∙ |
Types of menu |
|
|
∙ |
Different methods in pricing |
|
|
|
|
|
2 |
Costing |
|
|
|
∙ Importance of food costing |
07 |
10% |
|
∙ |
Methods of costing |
|
∙ |
Costing techniques |
|
|
3 |
Standard recipes |
|
|
|
∙ |
Use of standardized recipes |
07 |
10% |
|
∙ |
Developing standardized recipes |
|
∙ |
Adjustment factor |
|
|
4Material costing
∙Through purchasing
|
|
∙ |
receiving |
08 |
15% |
|
|
∙ |
issuing |
|
|
|
|
|
|
∙ |
production |
|
|
|
|
∙ |
sales and accounting |
|
|
MID TERM EXAM
5 |
Control of |
|
|
|
∙ |
food cost |
10 |
15% |
|
∙ |
labour cost |
|
∙ |
overhead cost |
|
|
|
∙ |
miscellaneous cost |
|
|
6 |
Yield |
|
|
|
|
∙ |
butchers yield |
10 |
15% |
|
∙ |
cooking yield |
|
∙ |
portion control |
|
|
|
|
|
|
|
7 |
Costs |
|
|
|
|
∙ |
determining standard food cost |
|
|
|
∙ |
calculating portion cost |
10 |
20% |
|
∙ |
calculating dinner cost |
|
|
|
|
|
|
|
Total |
|
|
60 |
100% |
BAKERY PRACTICAL (DBC - 11)
TIME ALLOTTED: 12 HOURS PER WEEK |
MAXIMUM MARKS: 100 |
|
|
ACTIVITY |
MAXIMUM MARKS |
Marks for attendance |
5 |
Mid-term exam marks |
25 |
Total (Incourse Assessment Marks) |
30 |
End term exam marks |
70 |
Total |
100 |
Learning Objectives : At the end of the term / course the students will be able to:
1.Identify and differentiate the small and large equipment in bakery
2.Identify and check for quality of different types of ingredients used in bakery
3.Prepare and Present yeast fermented products
4.Prepare and Present flavoured breads
5.Prepare and Present Breakfast breads
6.Prepare and Present laminated breads
7.Prepare International breads
8.Prepare toppings and stuffing for pizza and burgers
UNIT |
CONTENT |
|
HOURS ALLOTTED |
|
|
|
|
|
|
1 |
Introduction to ingredients / Equipment |
|
|
|
|
∙ Identification and uses of equipment – large, small |
|
|
|
|
and utilities |
36 |
|
|
∙ Ingredients – Types of flour, Sugar, Nuts and Dry |
|
|
|
|
|
|
fruits, Shortenings, leavening etc. |
|
|
|
2 |
Quality Checking & Basic Mixing Methods |
|
|
∙ |
Flour : W.A.P Test, Gluten Content |
36 |
|
∙ |
Yeast : Flying fermentation |
|
|
3 |
Mixing Methods |
|
|
∙ Basic steps involved in mixing ingredients – |
36 |
|
Kneading, stirring, whipping, creaming etc. |
|
|
4 |
Simple yeast fermented products |
|
∙ |
36 |
|
Bread Sticks, Bread Rolls, hand and Soft |
|
|
Rolls, sour dough etc. |
|
5 |
Flavoured Breads |
|
|
|
∙ Basic Buns, Fruit Buns, Hot Cross Buns, |
|
|
Tomato Rolls and Garlic Rolls |
36 |
|
|
|
6 |
Rich Yeast Fermented Breads |
|
|
Brioche, Fermented Doughnuts, Baba au Rhum, |
36 |
|
Savarin |
|
7 |
Bread Loafs: |
|
|
Milk Bread, Bread Loaf, Currant Loaf, Whole Meal |
36 |
|
Bread, Masala Bread, Raisin Bread |
|
|
|
|
8 |
International Bread |
|
|
French Bread, Chelsea Buns |
36 |
|
|
|
9 |
Laminated Yeast Breads |
|
|
Danish pastry croissants |
36 |
|
|
|
10 |
Burger Buns, Pizza Base |
36 |
|
|
|
|
|
Total |
|
360 |
MARKING SCHEME FOR PRACTICAL EXAMINATION
BAKERY PRACTICAL (DBC - 11)
Maximum Marks |
100 |
Pass Marks |
50 |
Part ‘A’ 25 Marks |
|
|
|
|
|
|
|
|
MARKS |
|
1. |
Uniform & Grooming |
: |
05 |
|
2. |
Journal |
|
: |
10 |
|
3. |
Viva |
|
: |
10 |
|
|
Total |
|
: |
25 |
|
Part ‘B’ 75 Marks
1.Each student to prepare three different breads from the syllabus
2.Each item shall carry 20 marks
3.Parameters of assessment of each item.
a) |
Appearance & colour |
: |
03 |
b) |
Volume & symmetry of shape |
: |
03 |
c) |
Texture |
: |
03 |
d) |
Aroma |
: |
03 |
e) |
Elasticity |
: |
03 |
f) |
Correct recipe& equipment |
: |
05 |
|
Total |
: |
20 |
4. Adherence to Hygiene & Food Safety |
: |
15 |
NOTE:
1.Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
2.Assessment will be done by both internal and external Examiner.
3.Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
4.Uniform and grooming must be checked by the examiners before commencement of examination.
5.Students are not allowed to take help from books, notes, journal or person.
6.The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.
CONFECTIONERY PRACTICAL (DBC – 12)
TIME ALLOTTED: 8 HOURS PER WEEK |
MAXIMUM MARKS: 100 |
|
|
ACTIVITY |
MAXIMUM MARKS |
Marks for attendance |
5 |
Mid-term exam marks |
25 |
Total (Incourse Assessment Marks) |
30 |
End term exam marks |
70 |
Total |
100 |
Learning Objectives : At the end of the term / course the Students will be able to:
1.Identify and check for quality of different types of ingredients used in confectionery
2.Identify and differentiate the small and large equipment used in confectionery
3.Prepare and Present basic sponges
4.Prepare and Present different cookies and biscuits
5.Prepare and Present basic pastries and its derivatives
6.Prepare basic icings and toppings
7.Prepare and Present international cakes and puddings
8.Prepare and Store Ice Creams, Toffees and Indian Sweets
9.Ability to work with chocolate and sugar to create design, plates and show pieces
UNIT |
CONTENT |
|
HOURS ALLOTTED |
|
|
|
|
1 |
Basic Cake Making |
|
|
|
Plain Sponge |
|
|
|
Madeira Cake, Rock Cake, Fruit Cake |
|
|
|
Fatless Sponge |
|
|
|
Swiss Rolls |
22 |
|
Genoise Sponge |
|
|
|
|
|
|
|
2 |
Biscuits & Cookies: |
|
|
|
Plain biscuits; piping biscuits; cherry knobs; langue |
|
|
|
–de – chats; (cats tongue) salted biscuits; nut |
|
|
|
biscuits; coconut biscuits; melting moment; |
|
|
|
macaroons; tricolour; chocolate biscuits; marble |
22 |
|
|
biscuits; nan-khatai; short bread biscuits. |
|
|
|
|
|
Ginger biscuits; cheese biscuits; cream fingers. |
|
|
|
|
|
|
3 |
Basic Pastry & derivatives: |
|
|
|
(i) |
Short Crust Pastry |
|
|
|
|
Jam tart, Lemon curd tart |
22 |
|
|
|
Apple Pie, Banana Flan, Fruit Tartlets. |
|
|
|
|
|
(ii) |
Choux Pastry |
|
|
|
Chocolate Éclairs, Profit role |
|
|
|
Cream puff |
|
|
(iii) |
Puff Pastry & flaky pastry |
|
|
|
Khara Biscuits, veg patties, chicken patties |
|
|
|
Mutton patties, Cheese Straws, patty case |
|
|
|
Bouchee, vol-au-vents, |
|
|
|
Mille Feuillet, Jalousie, |
|
|
|
Creams Horns |
|
|
|
Apple Strudel |
|
|
|
Filo or phyllo pastries such as baklava |
|
|
|
|
4 |
Icings and Toppings |
|
|
Fondant; American frosting; butter cream icing; |
|
|
royal icing; gum paste; marzipan; marshmallow; |
22 |
|
lemon meringue; fudge; almond paste; glace icing |
|
|
|
|
|
5 |
Pastry & Special Cakes |
|
|
Queen cakes, Easter Egg |
|
|
Chocolate dippings |
|
|
Cheese cake, Baba-cum Rhum |
22 |
|
Savarin Chantilly, meringues chantilly. Madeline |
|
cake |
|
|
|
Pineapple pastry, chocolate pastry |
|
|
|
|
6 |
Icing Cakes |
|
|
Birthday cake |
22 |
|
Wedding cakes |
|
|
|
7 |
Gateaux |
|
|
Black forest Gateaux, gateaux religious |
16 |
|
|
|
|
|
|
8 |
Puddings and Desserts |
|
|
Hot dessert : Caramel Custard, soufflé chaud |
|
|
Bread and Butter pudding, Crème brûlée |
|
|
Cold Desserts: |
|
|
Bavarois; ginger pudding; cold lemon soufflé; |
22 |
|
chocolate mousse; charlotte royale; charlotte |
|
|
|
russe; charlotte harlequin; bavarois urbane; soufflé |
|
|
praline; fruit trifle. |
|
|
|
|
9 |
Ice Cream |
|
|
Vanilla, strawberry, chocolate, pineapple, mango, |
22 |
|
Sorbets, Bombe, Sundaes, Parfaits |
|
|
10Toffees:
Milk Toffee, Chocolates |
|
Stick Jaws, liquor chocolates |
|
Indian Confectionery: |
22 |
Chenna - Rasgulla, Chamcham, Pakiza, Chenna |
|
Toast, Rasmalai |
|
Khoya - Gulab Jamun, Barfi |
|
Sugar - Mysore Pak, Ghewar |
|
Flour / Besan - Patisa, Shakarpare, Halwa, |
|
Laddoo, Peda. |
|
Milk - |
Kheer, Rabri |
|
Nuts - |
Barfi, Chekki |
|
11Chocolate Work
Fundamentals of the science of chocolate. Established industry standards in - Tempering, moulding, modelling, enrobing, filling, show pieces, stencils, chocolate couverture.
Chocolate candies, ganache fillings, hand-dipped candies, molded bonbons, Danish pastry and truffles, use of an enrobing machine.
Clean and store chocolate candy moulds and other equipment used in chocolate candy making
Sugar Work
|
Chemical properties and changes in sugars at |
28 |
|
various stages of the cooking and cooling |
|
|
|
processes. |
|
|
Pulled, blown, Spun, Poured, caramelized sugar. |
|
|
Casting of sugar |
. Pastillage and Saltillage fondant, |
|
|
|
gum paste and royal icing |
|
|
|
Produce sugar confectioneries such as fruit paste, |
|
|
guimauve (marshmallow), praline, caramels, |
|
|
nougats, lollipops, marzipans and gummies. |
|
|
Prepare sugar sticks, nest, bow,ribbon, flower, leaf, |
|
|
bubble sugar and decorations |
|
|
Appropriate package and display of candies. |
|
|
Plate styling techniques, buffet displays, calories in |
|
|
bakery and confectionery |
|
|
What is Michelin Star, restaurants and chefs |
|
|
|
|
|
|
|
Total |
|
|
|
|
242 |
MARKING SCHEME FOR PRACTICAL EXAMINATION
CONFECTIONERY PRACTICAL (DBC – 12)
Maximum Marks |
100 |
Pass Marks |
50 |
Part ‘A’ 25 Marks |
|
|
|
|
|
|
|
|
MARKS |
|
1. |
Uniform & Grooming |
: |
05 |
|
2. |
Journal |
|
: |
10 |
|
3. |
Viva |
|
: |
10 |
|
|
Total |
|
: |
25 |
|
Part ‘B’ 75 Marks
1.Each student to prepare three different items as under
i)One small cake with icing
ii)One pastry item
iii)One hot/cold dessert
2.Each item shall carry 20 marks
3.Parameters of assessment of each item
a) |
Appearance & Colour |
: |
03 |
b) |
Texture |
: |
03 |
c) |
Aroma & Flavour |
: |
03 |
d) |
Consistency |
: |
03 |
e) |
Taste |
: |
03 |
f) |
Correct recipe & Equipment |
: |
05 |
|
TOTAL |
: |
20 |
4. Adherence to Hygiene & Food Safety |
: |
15 |
NOTE:
1.Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
2.Assessment will be done by both internal and external Examiner.
3.Extra ingredients may be made available in case of failure but of limited types and quantity. Only one extra attempt may be permitted.
4.Uniform and grooming must be checked by the examiners before commencement of examination.
5.Students are not allowed to take help from books, notes, journal or person.
6.The Examiners will ensure that examinee adheres to Good Hygiene and Food safety practices during the examination.
COMPUTER AWARENESS (DCS-11)
TIME ALLOTTED: 01 HOURS PER WEEK |
MAXIMUM MARKS: Nil |
Learning Objectives:- After the completion of Computer Awareness subject, the
Students will be able to: |
|
1. |
Understand computer and its hardware & software. |
|
2. |
To produce word document with proper formatting |
|
3. |
To work on an excel sheet with basic functions. |
|
4. |
Brows on net and communicate through e-mail |
|
5. |
Prepare small power point presentations. |
|
|
|
|
|
|
|
|
|
UNIT |
|
CONTENT |
HOURS ALLOTTED |
1KNOWING COMPUTER
∙What is computer?
Basic Applications of Computer
∙Components of Computer System
Central Processing Unit
Keyboard, mouse and VDU
Other Input devices
Other Output devices
Computer Memory
∙Concept of Hardware and Software
Hardware
|
|
|
|
Software |
4 |
|
|
|
|
|
|
|
|
|
Application Software |
|
|
|
|
|
Systems software |
|
|
|
∙ |
Concept of computing, data and information |
|
|
|
∙ |
Applications of IECT |
|
|
|
|
|
e-governance |
|
|
|
|
|
Entertainment |
|
|
|
∙ |
Bringing computer to life |
|
|
|
|
Connecting keyboard, mouse, monitor |
|
|
|
|
|
and printer to CPU |
|
|
|
|
|
Checking power supply |
|
|
|
|
2 |
OPERATING COMPUTER USING GUI BASED |
|
|
|
OPERATING SYSTEM |
|
|
|
∙ |
Basics of Operating System |
|
|
|
|
|
Operating system |
|
|
|
|
Basics of popular operating system |
4 |
|
|
|
|
(LINUX, WINDOWS) |
|
|
|
|
|
|
|
∙ |
The User Interface |
|
|
|
|
|
Task Bar |
|
|
|
|
|
Icons |
|
|
|
|
|
Menu |
|
Running an Application
∙Operating System Simple Setting
Changing System Date And Time
Changing Display Properties
To Add Or Remove A Windows Component
Changing Mouse Properties
Adding and removing Printers
∙File and Directory Management
Creating and renaming of files and directories
UNDERSTANDING WORD PROCESSING
∙Word Processing Basics
Opening Word Processing
Menu Bar
Using The Help
Using The Icons Below Menu Bar
∙Opening and closing Documents
Opening Documents
Save and Save as
Page Setup
Print Preview
Printing of Documents
∙Text Creation and manipulation
Document Creation
Editing Text
Cut, Copy and Paste
Spell check
Thesaurus
∙Formatting the Text
Font and Size selection
Alignment of Text
Paragraph Indenting
Bullets and Numbering
Changing case
∙Table Manipulation
Draw Table
Changing cell width and height
Alignment of Text in cell
Delete / Insertion of row and column
Border and shading
USING SPREAD SHEET
∙Elements of Electronic Spread Sheet Opening of Spread Sheet
Printing of Spread Sheet
Saving Workbooks
∙Manipulation of Cells
Entering Text, Numbers and Dates
Creating Text, Number and Date Series
Editing Worksheet Data
Inserting and Deleting Rows, Column
Changing Cell Height and Width
∙Formulas and Function
Using Formulas
Function
5INTRODUCTION TO INTERNET, WWW AND WEB BROWSERS
∙Basic of Computer Networks
Local Area Network (LAN)
Wide Area Network (WAN)
∙Internet
Concept of Internet
Applications of Internet
Connecting to the Internet
Troubleshooting
∙World Wide Web (WWW)
|
|
∙ |
Web Browsing Softwares |
4 |
|
|
|
Popular Web Browsing Softwares |
|
|
|
∙ |
Search Engines |
|
|
|
|
Popular Search Engines / Search for |
|
|
|
|
content |
|
|
|
|
Accessing Web Browser |
|
|
|
|
Using Favorites Folder |
|
|
|
|
Downloading Web Pages |
|
|
|
|
Printing Web Pages |
|
|
|
∙ |
Understanding URL |
|
|
|
∙ |
Surfing the web |
|
|
|
∙ |
Using e-governance website |
|
6 |
COMMUNICATIONS AND COLLABORATION |
|
|
|
∙ |
Basics of E-mail |
|
|
|
|
What is an Electronic Mail |
|
|
|
∙ |
Using E-mails |
|
|
|
|
Opening Email account |
|
|
|
|
Mailbox: Inbox and Outbox |
|
|
|
|
Creating and Sending a new E-mail |
|
|
|
|
Replying to an E-mail message |
3 |
|
|
|
Forwarding an E-mail message |
|
|
|
|
Sorting and Searching emails |
|
|
|
∙ |
Document collaboration |
|
|
|
∙ |
Instant Messaging and Collaboration |
|
|
|
|
Using Instant messaging |
|
|
|
|
Instant messaging providers |
|
|
|
|
Netiquettes |
|
7 |
MAKING SMALL PRESENTATIONS |
5 |
|
|
∙ |
Basics |
|
|
|
|
|
Using PowerPoint |
|
|
|
Opening A PowerPoint Presentation |
|
|
|
Saving A Presentation |
|
|
∙ |
Creation of Presentation |
|
|
|
Creating a Presentation Using a |
|
|
|
Template |
|
|
|
Creating a Blank Presentation |
|
|
|
Entering and Editing Text |
|
|
|
Inserting And Deleting Slides in a |
|
|
|
Presentation |
|
|
∙ |
Preparation of Slides |
|
|
|
Inserting Word Table or An Excel |
|
|
|
Worksheet |
|
|
|
Adding Clip Art Pictures |
|
|
|
Inserting Other Objects |
|
|
|
Resizing and Scaling an Object |
|
|
∙ |
Presentation of Slides |
|
|
|
Viewing A Presentation |
|
|
|
Choosing a Set Up for Presentation |
|
|
|
Printing Slides And Handouts |
|
|
∙ |
Slide Show |
|
|
|
Running a Slide Show |
|
|
|
Transition and Slide Timings |
|
|
|
Automating a Slide Show |
|
TOTAL |
|
30 |