The course is designed to develop knowledge and skills in the preparation and storage of Bakery and Confectionery items for commercial units and develop technical know-how in setting up small scale Bakeries. 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. Students get to learn the principles of cake making. Fermented goods, pastries, cookies, muffins etc. and their storage as well as  methods of preparing a wide range of icing and their function in Bakery & Confectionery.

Open Electives