Introduction
It is a great delight to be able to bake delicious cakes and
pastries. All it needs is a bit of skill and training to be able to
do this. Baking is an art which does not need a lot of heavy
infrastructure and one can easily start earning with a small unit
at home.
Objectives
After going through this course, the students will be able
to:
develop skill in various baking procedures;
know various kinds of ingredients used in baking;
have working knowledge of equipments needed for baking;
start a small bakery unit at home.
Job Oppurtunities
Self employment : set up a bakery at home
Wage employment : as a worker / baker in a bakery.
Course Duration
One Year. The credit now be transfered as against any one
academic course.
Scheme of Study
Theory - 40%, Practical - 60%
Entry Qualification
Education : VIIIth class pass / self certificate
Age : 15 years
Scheme of Evaluation
Internal assessment: NA
External examination: Total marks - 100
Passing Criteria
Combined pass in Theory and Practical (33%). If candidate fails
in Theory but passes in practical, the pass credit of practical
will be accumulated.
Syllabus
- Ingredients
- Classification-perishables, Market survey of euipment &
Equipments Non persishables, Semi-persishable.
- Selection, storage (hygiene) use
- Equipment
- Biscuits
- Classification Baking various types of biscuits.
- Basic procedure in production.
- Types of biscuits: Salted, Ice-Box, Piping, Rolling, Macroons,
Tarts,
- Cakes
- Classification Baking cakes.
- Basic procedure - useful tips.
- Faults in baking cakes - identification and rectification.
- Decorative, Non-decorative.
- Icing
- Classification Preparing and applying various types of
Icing.
- Basic Procedure.
- Tools and Equipments.
- Pastries
- Flaky and Puff Preparing various mixtures,types of pastes and
mixtures.
- Items
-Patties, Vol-au-vont
-Khara Biscuits, Cheese straws
- Choux
-Eclairs, Cream Rolls
-Profit Rolls
- Breads
- Classification Baking danion pastry breads, Bread Rolls
- Basic Procedures
- Variations of Bread
- Danish
- Classification Banking danish pastry Crossont: and
croissonts
- Basic Procedures
-Danish; Cinnamon
-Croissont
- Accounting Procedures
- Purchasing and sales Maintaining accounts procedure in a
unit
- Maintenance of accounts
-journal, leadzer
-subsidiary books
-final accounts etc.
- Calculation of
-selling & cost price, calculating selling price, gross
profit, net profit.
-gross & net profit
-taxes, debit notes preparing a simple
-preparing invoices statement of account.