Syllabus
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Course Code: DSE-BHMCT-8 Course Name: B) Bakery Management (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | Bakery Introductions: Basic Ingredients: Shortenings; Eggs; Wheat and Flours; Yeast; Chemical Leavening Agents. Professional Bakery Equipments & Tools, Production Factors; Staling. | |
| 2 | Bread and Rolls: Overview of Production; Common Problems; White Pan Bread; Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls; Hard Roll Varieties; Soft Roll Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cheese Bread; Indigenous Breads of India; Middle Eastern Pita Bread | |
| 3 | Sweet Yeast Dough Products: Danish Pastry; Buns; Yeast-Raised Cakes; Croissants; Doughnuts and Crullers: Preparation for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts. | |
| 4 | Pastries: Short Crust Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Whipped Cakes; Common Problems with Sponge Cakes. | |
