Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Bakery planning and operations	3+1	9 hours / 3 hours per day	144 contact hours + 320 IET hours

Syllabus

Course Outcome:

CO 1: Techniques to prepare and present pastry and bakery products

CO 2: Practices to present the finish products.

CO 3: Manage Inventory and stock level management

CO 4: Implement practices to assist in menu preparation, price determination and cost control

CO 5: Understand the protocols related to confidentiality of the organizational information and perform all the activities to maintain health, hygiene, and safety at the workplace guests’ privacy

Unit I: Introduction to concept and role of Pastry /Bakery department

1. Attributes required for pastry / bakery commis
2. Scope of Hospitality Industry
3. Roles and responsibilities of a Pastry/Bakery Commis
4. Scope of work for a Pastry/Bakery Commis
5. Basic glossary used in the Pastry/Bakery department.

Unit II: Introduction to Pastry /Bakery Products

1. Procedure of using different equipment
2. Procedure of preparing a damage report for the kitchen equipment.
3. Tools and equipment required for preparation, baking, and finishing the pastry/bakery product
4. Appropriate practices to organize the work area/station
5. Best practices to maintain personal hygiene
6. Causes of risks and potential hazards in the workplace and ways to prevent them

PRACTICAL MENU:

WEEK 1	WEEK 2	WEEK 3
Yeast dough Sandwich bread Burger bun Fancy rolls (sweet)	Yeast dough (savoury) Focaccia Pizza (assorted toppings) Braided ( savoury)	Tea cakes Cupcakes Banana caramel cake Walnut cake
WEEK 4	WEEK 5	WEEK 6
Sponge cakes Genoise Fatless sponge Gel sponge	Cookies Nankathai Melting moments Choco chip cookies	Biscuits Butter biscuits Coconut biscuits Savory biscuits
WEEK 7	WEEK 8	WEEK 9
Hot puddings Bread & butter pudding Christmas pudding Caramel custard	Cold set desserts Jellies Mousse Cold soufflé	Short crust pastry Tarts Pies Flan
WEEK 10	WEEK 11	WEEK 12
Puff pastry 1.Veg puff 2. Cheese straws 3. Palmers	Choux pastry Profiteroles Eclairs Paris Brest	Danish dough Pinwheel Danish Cinnamon rolls Croissants Doughnuts
WEEK 13	WEEK 14	WEEK 15
Decorated cakes Black forest cake Birthday cake Assorted pastries	Chocolate garnishes Demonstration	Sugar and other garnishes Sauces Fillings Glazes
WEEK 16	WEEK 17 to WEEK 24
Presentation techniques Plate presentation	ON THE JOB TRAINING	ON THE JOB TRAINING

Unit III: Stock taking and Inventory control

1. Methods to manage the stock level
2. Activities to assist in menu preparation, price determination and cost control
3. Perform the tasks to maintain inventory status report.
4. Labeling the ingredients and finished items.
5. Food costing and cost control methods

Unit IV: Organizational Ethics and Customer privacy

1. Maintaining the confidentiality of the organization protocols related to the privacy of customer information.
2. Procedures to report the infringement of IPR to the concerned person
3. Methods of storage and disposal procedures of confidential information as per specification.
4. Analyze Intellectual Property issues and policies affecting the organization and customer privacy.
5. Procedures to report the infringement of IPR to the concerned person.

Unit V: On job training

1. Practices to write recipes of different types of pastry/bakery products
2. Professional practices to pack bakery/pastry finished products to sell and store
3. Perform tasks to prepare a store inventory report and get items from store
4. Segregation and disposal of the waste as per the standards
5. Activities to maintain health, hygiene, and safety at the workplace.

Reference:

1. The new international confectioner- Wilfred J.Fance,virtue-london,1981.
2. Roux brothers on Patisserie-Michel roux, Albert roux ,little brown publications,1993.
3. Sugar work –Peter T.Boyle, Van Nostrand Reinhold co.,New York,1982.
4. Professional baking, 2nd edition- Wayne Gisslen , Wiley Publications,Singapore,1984.
5. Understanding Baking, revised II edition- Joseph Amendola, TR Publications Pvt.Ltd.

6 MONTHS

Program Duration (Year)	Eligibility	Criteria for Merit
6 months	Pass in 8th Std., from any board	Merit based on the percentage of marks secured in the qualifying examination

• To understand the nature and evolution of hospitality industry and its various sub-sectors.
• To study the duties & responsibilities of food & beverage service trainee along with the
• attributes required.
• To execute food and beverage service operations
• To manage orders and serve the ordered food and beverage to the guests as per standards.
• To attain customer satisfaction by understanding customer requirement and providing
• services as per market standards

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

Tuition Fee 2024 - 2025 (Per Sem)	Other Fee (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
20,000	5,000	25,000