Diploma in Bakery & Confectionary
Diploma in Bakery & Confectionary

DIPLOMA IN BAKERY AND CONFECTIONERY

Eligibility:

 

Senior Secondary (10+2) or equivalent with

 

 

 

English as a subject.

 

 

Duration:

 

One Year + six months in industry

 

Teaching hours per week:

35 Hours

 

 

Effective teaching:

34 weeks

 

 

Industrial training:

24 weeks after the annual examinations.

 

 

TEACHING AND EXAMINATION SCHEME

 

 

 

 

 

 

 

No.

Subject

Subject

 

Hours per

Term

 

code

 

 

 

week

Marks*

 

 

 

THEORY

 

 

 

 

 

 

 

 

 

1

DBC-01

Bakery

 

 

3

100

 

 

 

 

 

 

 

2

DBC-02

Confectionery

 

 

3

100

 

 

 

 

 

 

 

3

DBC-03

Commodities

 

 

2

50

 

 

 

 

 

 

4

DCS-01

Hygiene & Sanitation

 

2

50

 

 

 

 

 

 

 

5

DCS-02

Food Costing

 

 

2

50

 

 

 

 

 

 

 

TOTAL

 

 

 

12

350

 

 

 

 

 

 

 

 

 

 

PRACTICAL

 

 

 

 

 

 

 

 

 

7

DBC-11

Bakery

 

 

12

100

 

 

 

 

 

 

 

8

DBC-12

Confectionary

 

 

08

100

 

 

 

 

 

 

9

DCS-11

Computer Awareness

 

01

-

 

 

 

 

 

 

 

10

DCS-12

Library

 

 

02

-

 

 

 

 

 

 

 

TOTAL

 

 

 

23

200

 

 

 

 

 

 

GRAND TOTAL

 

 

 

35

550

 

 

 

 

 

 

 

*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

 

 

 

 

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.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

 

CONTENT

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

1

Introduction

 

 

 

 

 

 

Scope of Bakery & Confectionery,

10

15%

 

 

Bakery terms.

 

 

Organisation chart of Bakery.

 

 

 

 

 

2

Wheat and Flour

 

 

 

Different types of flours available,

 

 

 

Constituents of flours,

15

15%

 

pH Value of flour,

 

Water absorption power of flour,

 

 

 

Gluten, diastatic capacity of flour,

 

 

 

Grade of flour.

 

 

 

Temperature/ Weight conversions

 

 

 

 

1 unit; °F/ °C /gms / lb serving size

 

 

3

Raw material required for bread making:

 

 

 

-

Role of flour, water, yeast, salt

10

10%

 

-

Sugar, milk and fats

 

 

 

 

4

Yeast

 

 

 

An elementary knowledge of Baker’s

 

 

 

yeast, the part it plays in the

 

 

 

fermentation of dough and

05

05%

 

 

conditions influencing it’s working.

 

 

 

Effect of over and under

 

 

 

 

fermentation and under proofing of

 

 

 

 

dough and other fermented goods.

 

 

 

 

 

 

5

Bread improvers-improving physical

 

 

 

quality

05

05%

 

 

 

 

 

 

 

MID TERM EXAM

 

 

6

Oven & Baking:

 

 

 

Knowledge and working of various

05

05%

 

 

types of oven.

 

Baking temperatures for bread,

 

 

 

 

confectionery goods.

 

 

 

 

 

 

7

Methods of bread making :

 

 

 

Straight dough method

10

10%

 

Delayed salt method

 

No time dough method

 

 

 

Sponge and dough method

 

 

 

 

 

 

8

Characteristics of good bread

 

 

 

External characteristics

10

10%

 

Volume, symmetry of shape

 

Internal characteristics - colour,

 

 

 

 

texture, aroma, clarity and elasticity

 

 

 

 

 

 

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

 

 

Electricity.

 

 

11Quality control

of raw material

05

05%

of finished products

 

 

 

 

Total

 

90

100%

CONFECTIONERY (DBC-02)

TIME ALLOTTED: 3 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.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

 

UNIT

 

 

 

CONTENT

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

1

 

 

 

Ingredient used in Cake Making

 

 

 

 

 

 

 

 

 

Types & Varieties

 

 

 

 

 

 

 

 

 

Flour

 

10

 

15%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sugar

 

 

 

 

 

 

 

 

 

Shortening – Fats and oil

 

 

 

 

 

 

 

 

 

Egg

 

 

 

 

 

 

 

 

 

Moistening agent

 

 

 

 

 

 

 

 

 

Leavening Agents

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2

 

 

 

Cake Making Methods

 

 

 

 

 

 

 

 

 

Sugar butter process,

 

10

 

10%

 

 

 

 

 

Flour butter process,

 

 

 

 

 

 

 

 

 

Genoise method

 

 

 

 

 

 

 

 

 

Blending and rubbing method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

 

 

 

Basic Pastries

 

 

 

 

 

 

 

 

 

Pastry making, principles & derivatives

 

10

 

10%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4

 

 

 

Characteristic of Cakes

 

15

 

15%

 

 

 

 

 

Balancing cake formula

 

 

 

 

 

 

 

 

 

External characteristics

 

 

 

 

 

 

 

 

 

Internal Characteristics

 

 

 

 

Cake Faults and remedies

MID TERM EXAM

5

Chocolate

10

15 %

 

Identify different forms in which coco and

 

 

 

chocolate are available

 

 

 

Explain the process of chocolate

 

 

 

tempering

 

 

 

Chocolate designs, garnishes and

 

 

 

presentations

 

 

 

 

 

 

6

Sugar

10

15 %

 

Identify and describe the different stages

 

 

 

of cooking sugar

 

 

 

Caramelized Sugar preparations

 

 

 

Sugar for desserts and presentations

 

 

 

 

 

 

7

Types of icing

 

 

 

 

05

05%

8

Preparation of cookies and biscuits.

 

 

 

Factors affecting the quality of biscuits /

08

05%

 

cookies.

 

 

 

 

 

 

9

Various types ice creams and bombs.

 

 

 

 

07

05%

10

Storage of confectionery product

 

 

 

 

05

05%

Total

 

90

100%

 

 

 

 

COMMODITIES (DBC-03)

 

 

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

 

 

 

 

 

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

 

CONTENT

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

1 Wheat

 

 

 

 

 

 

 

composition, production, grade and

 

 

 

 

 

 

 

quality

10

15 %

 

 

wheat products,

 

 

 

 

 

 

 

 

other flours, meals and starches

 

 

 

 

 

2

Sugar

 

 

 

 

sugar substitutes

 

 

 

syrups, jams and marmalades

05

10%

 

Cocoa production

 

 

 

 

Cocoa by-products

 

 

3

Eggs and dairy products

 

 

 

types

 

 

 

importance in bakery and

10

15%

 

 

confectionery

 

 

 

grading, quality and selection

 

 

 

4

Leavening agents

 

 

 

05

10%

 

 

Yeast and its varieties

 

 

Role in raising bakery products

 

 

 

Chemical leavening agents

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

5

Shortenings

 

 

 

Role of shortening

06

10%

 

Types

 

Usage in bakery and confectionery

 

 

 

 

 

 

6

Gelling agents and stabilizers

 

 

 

Their role in bakery and confectionery

 

 

 

Food additives and preservatives

12

20%

 

Edible garnishes

 

 

 

 

Canned food

 

 

 

 

 

 

 

7

Introduction to food laws

 

 

 

Storage and preservation of bakery

 

 

 

 

and confectionery products

12

20%

 

Organic and genetically modified

 

 

 

 

 

foods

 

 

 

 

 

 

 

 

Total

 

60

100%

HYGIENE AND SANITATION (DCS-01)

 

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

 

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

 

No

 

 

 

 

 

CONTENT

 

 

TIME

 

 

WEIGHTAGE

 

 

 

 

 

 

 

 

 

ALLOTTED

 

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1

 

 

 

FOOD MICROBIOLOGY

 

 

 

 

 

 

 

 

 

 

 

Introduction

 

 

 

 

 

 

 

 

 

 

 

Microorganism groups important in food

 

 

 

 

 

 

 

 

 

 

 

 

microbiology

 

 

 

 

 

 

 

 

 

 

 

 

-

Viruses

10

 

15%

 

 

 

 

 

 

 

-

Bacteria

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-

Fungi (Yeast & Molds)

 

 

 

 

 

 

 

 

 

 

 

 

-

Algae

 

 

 

 

 

 

 

 

 

 

 

 

-

Parasites

 

 

 

 

 

 

 

 

 

 

 

Factors affecting the growth of microbes

 

 

 

 

 

 

 

 

 

 

 

Beneficial role of Microorganisms

 

 

 

 

 

 

 

2

 

 

 

FOOD CONTAMINATION AND SPOILAGE

 

 

 

 

 

 

 

 

 

 

 

Classification Of Food

 

 

 

 

 

 

 

 

 

 

 

Contamination And Cross

05

 

10%

 

 

 

 

 

 

 

Contamination

 

 

 

 

 

 

 

 

 

 

 

Spoilages Of Various Food With The

 

 

 

 

 

 

 

 

 

 

 

 

Storing Method

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

 

 

 

SANITARY PROCEDURE FOLLOWED DURING

 

 

 

 

 

 

 

 

 

 

 

FOOD HANDLING

 

 

 

 

 

 

 

 

 

 

 

Receiving,

10

 

20%

 

 

 

 

 

 

Storage,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation,

 

 

 

 

 

 

 

 

 

 

 

Cooking,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holding, and

 

 

 

Service Of The Food

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

 

4

SAFE FOOD HANDLER

 

 

 

Personal Hygiene discussing all the

 

 

 

 

standard.

10

15%

 

Hand Washing Procedure

 

 

 

 

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

 

3

4

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

Text Selection

5

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

Addressing of Cells

5

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