Bakery and Confectionery is a field wherein aspirants need to prepare and present food that is rich in sugar and carbohydrates. Candidates who wish to make a future in this field need to be passionate about baking.

A part of the hospitality industry, in a Bakery and Confectionery course aspirants are not only educated about the art of baking and confectionery but are also taught creativity and communication skills. Apart from this, in a Bakery and Confectionery course candidates are offered theoretical as well as practical training in this sphere. Some of the topics that aspirants are taught as part of a Baking and Confectionery course include knowledge of ingredients used in Baking/ Confectionery, further, candidates are also educated about the selection, composition and the entire process of Baking and Confectionery services. Also, in such a course candidates are taught about baking, heating, refrigeration, freezing and interactions/ reactions of ingredients used in the process of Bakery and Confectionery.

Why study Diploma in Bakery And Confectionery?

Diploma in Bakery and Confectionery program envisages to provide students with knowledge of the basic functioning of the industry. Candidates who wish to pursue a career in Bakery and Confectionery making can find this course to be a lucrative opportunity to enhance their skills.

Applying the varied skills into the field, students gain a deeper understanding of the subject as well as expand their knowledge related to the art of Bakery and Confectionery.

Along with rendering students with the basic knowledge of the program, they are also imparted the skills of communication and creativity.

• Diploma in Bakery and Confectionery curriculum is designed in a manner, wherein candidates get the knowledge of both practical as well as the theoretical aspect of the program.
• The topics covered include the study of commodities used in Bakery/Confectionery, the process undertaken, selection, composition, functions, and reactions to the ingredients, basic knowledge of baking/heating, refrigerating, freezing, chilling and the interaction of the elements used.

Eligibility Criteria

Basic necessary documents include 10th mark sheet, 12th mark sheet, photographs