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
- Attributes required for pastry / bakery commis
- Scope of Hospitality Industry
- Roles and responsibilities of a Pastry/Bakery Commis
- Scope of work for a Pastry/Bakery Commis
- Basic glossary used in the Pastry/Bakery department.
Unit II: Introduction to Pastry /Bakery Products
- Procedure of using different equipment
- Procedure of preparing a damage report for the kitchen equipment.
- Tools and equipment required for preparation, baking, and finishing the pastry/bakery product
- Appropriate practices to organize the work area/station
- Best practices to maintain personal hygiene
- 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
- Methods to manage the stock level
- Activities to assist in menu preparation, price determination and cost control
- Perform the tasks to maintain inventory status report.
- Labeling the ingredients and finished items.
- Food costing and cost control methods
Unit IV: Organizational Ethics and Customer privacy
- Maintaining the confidentiality of the organization protocols related to the privacy of customer information.
- Procedures to report the infringement of IPR to the concerned person
- Methods of storage and disposal procedures of confidential information as per specification.
- Analyze Intellectual Property issues and policies affecting the organization and customer privacy.
- Procedures to report the infringement of IPR to the concerned person.
Unit V: On job training
- Practices to write recipes of different types of pastry/bakery products
- Professional practices to pack bakery/pastry finished products to sell and store
- Perform tasks to prepare a store inventory report and get items from store
- Segregation and disposal of the waste as per the standards
- Activities to maintain health, hygiene, and safety at the workplace.
Reference:
- The new international confectioner- Wilfred J.Fance,virtue-london,1981.
- Roux brothers on Patisserie-Michel roux, Albert roux ,little brown publications,1993.
- Sugar work –Peter T.Boyle, Van Nostrand Reinhold co.,New York,1982.
- Professional baking, 2nd edition- Wayne Gisslen , Wiley Publications,Singapore,1984.
- Understanding Baking, revised II edition- Joseph Amendola, TR Publications Pvt.Ltd.