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Bakery – Theory
Objectives :
The students will acquire knowledge of
commodities used in Bakery / Confectionery, the
processing they have undergone, their selection,
composition, functions, reaction to heat/baking,
refrigeration, chilling and freezing, their interaction
with each other and storage. They will know the
principles of cake making. Fermented goods, pastries,
cookies, muffins etc. and their storage. They will gain
knowledge of methods of preparing a wide range of icing
and their function in Bakery & Confectionery. The
students will develop ability to assess the
characteristics of good quality baked goods, identify
common faults and be able to take corrective action
where necessary; will know the principles involved in
balancing formulas; and will acquire technical knowledge
how in setting up small scale baking units.
Subjects : (Maharashtra
State Board of Vocational Examination, Mumbai)
Bakery-I
Bakery-II
Hygiene;
Nutrition;
Costing;
Equipment, Maintenance & Services;
Communication.
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