Diploma In Pastry & Bakery (1 Year)

Teacher

COURSE DESCRIPTION

Upon completion of this course, the student will be able to:
 Describe properties and functions of the basic ingredients used in baked goods
 Scale, mix, proof and bake yeast raised goods.
 Prepare cookies using various common dividing and panning techniques.
 Demonstrate proper storage techniques for all baking products.
 Use appropriate terminology used in baking and pastry.
 Apply good sanitation practices when preparing pastries.
 Identify equipment and utensils used in baking and discuss proper use and care.
 Demonstrate proper scaling and measurement techniques.
 Prepare quick breads such as biscuits, scones, muffins.
 Apply the factors that control the development of gluten and explain the changes that take place in a dough or batter as it bakes.
 Prepare yeast breads, cookies, pies and tarts, and plated desserts.
 Prepare a variety of fillings and toppings for pastries and baked goods.

The Competency Standards are the core element for training, assessment and Certification of skilled workers. Candidates who are successful in the assessment will received a qualification in the Bangladesh National Qualification Framework (BNQF).

The following uniform components required for all students:
• White Chef coats with logo.
• Tie
• Black Chef pants.
• Black 4-way aprons.
• White beanie hat.
• Side towel.
• Black shoes with slip resistant sole.

Course Objective: Upon completion of this course, the student will be skilled in making Pastry & Bakery.

Level- 3:
The Generic Specific Competencies:
01. Use basic mathematical concepts.
02. Apply OSH practices in the workplace.
03. Use English in work place.
04. Operate in a self-directed team.
05. Present and apply workplace information.
06. Perform computer operation.

The Sector Specific Competencies:
01. Follow quality and food safety programs.
02. Follow OSH policies and procedures in the food industry.
03. Work in the food Industry.

The Occupation Specific Competencies:

07. JOB ROLE SPECIFIC ELECTIVES – Bread:
i) Interpret mixing specifications for products (only in Bakery).
ii) Produce bread dough.
iii) Scale and mold dough for intermediate proof.
iv) Conduct final mold and final proof.
v) Bake Bread.
vi) Bake special bread.
vii) Inspect quality, diagnose & respond to product and process faults (Bread).

08. JOB ROLE SPECIFIC ELECTIVES – Biscuit:
i) Produce biscuit dough.
ii) Form biscuits.
iii) Bake biscuits.
iv) Cool, decorate and stack biscuits.
v) Prepare special biscuit dough for baking.
vi) Bake special biscuit.
vii) Cool, decorate and stack special biscuits.
viii) Inspect quality, diagnose and respond to process and product faults (Biscuit).

09. JOB ROLE SPECIFIC ELECTIVES – Pastry:
i) Produce Pastry.
ii) Prepare pastry fill.
iii) Form and fill pastry products.
iv) Bake Pastry Products.
v) Prepare Special pastry dough and fills for baking.
vi) Bake Special Pastry Products.
vii) Inspect quality, diagnose and respond to process and product faults (Pastry).

10. JOB ROLE SPECIFIC ELECTIVES -Cake:
i) Produce cake batter.
ii) Produce cake Fill.
iii) Bake cake.
iv) Prepare special cake batter and fills for baking decorate cakes.
v) Bake special cakes.
vi) Decorate special cakes.
vii) Inspect quality, diagnose and respond to process and product faults (Cake).