Course in Craft Bakery & Confectionery

Sophia Shree B.K. Somani Polytechnic
In Mumbai

Price on request
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Important information

Typology Course
Location Mumbai
Duration 1 Year
  • Course
  • Mumbai
  • Duration:
    1 Year


Where and when

Starts Location
On request
Bhulabhai Desai Road Mumbai, 400026, Maharashtra, India
See map
Starts On request
Bhulabhai Desai Road Mumbai, 400026, Maharashtra, India
See map

Course programme

Course Structure Facilities Highlights of the Craft Course Institute Course Confectionery Practical Yeast Practical Nutrition Food Science and Hygiene Bakery Science I Bakery Science II Assignments Major Subjects Certificate Course in Craft Bakery & Confectionery There is mystery in the way that simple ingredients - flour, water, yeast, salt, sugar - are transformed into bread or cake. But the process need not be mystifying. In fact, it is easy when you understand why. Revealing the 'why' and 'how' of bakery and confectionery and giving a hands-on experience, is the essence of this course. It engages beginners, enthusiasts and culinary professionals alike in a fascinating journey of culinary delights. 1 year full time. Mon-Fri 8.30 am - 4.30 pm Saturdays when required Tenure Seats 24 Highlights Facilities Course Structure Admission Procedure The course in Bakery and Confectionery is conducted by the Department of HAFT Hospitality Management of the Sophia Polytechnic, and is one of the most prestigious programmes in the city. This certificate course conducted by HAFT enjoys high credibility with all 5 star hotels. Our students are empowered through practical and theoretical knowledge on all aspects of baking and confectionery. All facilities of the HAFT department are extended to students of this course Spacious Bakery with Air-conditioned Chocolate Room. Well ventilated classrooms with O.H.P. and LCD projection facilities. An extensive and well equipped air-conditioned library. Excellent hostel facilities for girls. Eligibility HSC with minimum 45% Seven months industrial training is provided with some of the finest hotels in the city. Students are provided with modern state-of-the-art equipment to work with. There is continuous interaction between students and experts in this field. Students are taken on an annual culinary tour to select cities in India. On completion of this course students can work in hotels, cruise liners, catering outlets or set up their own business. General Rules Please Note: Students are required to read the prospectus thoroughly. Forms for all courses are issued and accepted by the Polytechnic only after May 2nd till the 1st week of June approximately. A separate admission form should be submitted for each course that is selected. A personal interview is held in June. Details can be had from the Administrative Office. Outstation students (India only) will be informed of the date of interview by post. Students residing in Mumbai should look at the Polytechnic notice board. The results of the final selection will be displayed on the notice board. Students are expected to pay their fees within 48 hours of the selection. Failing this, the seat will be given to another student. The students must submit the following documents with their admission form. These will not be returned. Photocopy of the H.S.C. mark sheet Photocopy of School Leaving Certificate, or any other official certificate showing date of birth Registration fee 2 photogrpahs of the candidate ( 4cms. x 5 cms.) Assesment Norms and Certification DOWNLOAD ADMISSION FORM Top Top Top Highly experienced and trained faculty gives individual attention to each student. The work of students is displayed at the Annual Exhibition of the Polytechnic which invites professionals from the hotel industry. Canteen, Individual Lockers, Basketball Court, Audio Visual Room, Auditorium and Conference Room. Bakery terms and definitions Milling of wheat grain and its history Types of flour Bread making processes Science of yeast Bread faults/bread improvers Bread diseases International breads Staling and anti-staling agents Chemical and physical changes during fermentation Bread making steps Effects of salt, sugar, fat and moisture on dough Enzymes used in bread Layout and setup of a bakery Bakery Science I Confectionery terms Measurement conversion table Fats and Oils Methods of cake making Eight golden rules of recipe balancing Leavening agents Types of pastries Characteristics of a good cake Cookies Crystallized fruits Nuts and fruits Cake decoration+icings and techniques Flavours Colours Cocoa and chocolate

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