One of the modules in which training is imparted for 240 hrs to the participants is in the Skill of “Baking Technician”. The module comprises of both theoretical and Practical sessions in a broad ratio of 30% theory sessions and 70% practical’s.
The content covers technical aspects like raw material selection, measurements, pre-preparation treatment, Baking time, Baking temperature, maintenance of equipment-machinery and cleanliness and hygiene as per prescribed Standards. The course syllabus designed as per the guidelines and course has been aligned on National Skills Development Coorporation Qualification Pack (NSDC QP) on Craft Baking.
The participants are trained in Bread making, making Cookies, Cakes and Pastries, Deserts and Confectionary items.

Bakery Register PDF