After this course, the learner will be able to:

  • Meaning of Bakery and Confectionary
  • Classification of bakery products
  • Understand and master basic scientific principles involved in the art of baking & confectionary
  • Identify and take care of relevant tools, devices and equipment
  • Decoration of food, mixing food, preparing creams, preparing glazes, preparing sugar paste and short paste items, preparing puff paste items, preparing breads, buns and other yeast based items, preparing choux paste items, preparing pancakes and fritters, preparing different types of cakes
  • To master the art of decorating cakes with icing (butter, cream, , chocolates, glaze/ icing)
  • Various food items & their storage temperature
Medium of Instruction


Entry Level

8th pass

Course Duration

1 year

Essential Course Duration

300 Hours

Course Fee

Rs. 6000/-

Course Components
S.No Course Code Title of Component Duration (in Hrs.)
Theory Practical
1 256 Bakery and Confectionery 80 320
  Total Duration 400 Hours
Scheme of Examination
S.No Course Code Name of the subject / Modules Time (in hrs.) Marks Total
Theory Practical Theory Practical Internal Assessment
1 256 Bakery and Confectionery 2 3 40 60 - 100
Passing Criteria
S.No Course Code Name of the subject Certification criteria (percentage)
Theory Practical Internal Assessment Aggregate in each paper module
1 256 Bakery and Confectionery - - - 33