Diploma In Bakery and Confectionery

Diploma-(Bakery and Confectionery)

School of Hotel Management & Catering Technology

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  • Duration

    90 working days (18 weeks)/ 5 days a week.

  • Eligibility

    10+2 Any Stream with 50%

    (5% Relaxation for Reserved Category)

  • Selection Procedure

    Merit + PI

Program Outcomes

Communication and Interpersonal Skills

  • Enhance verbal and non-verbal communication skills essential for interacting with diverse stakeholders, including guests, team members, and vendors.

Technical Proficiency

  • Use contemporary hospitality technology for property management, reservation systems, and food service operations.

Industry-Specific Technologies

  • Gain proficiency in using hospitality management software and technologies (e.g., property management systems, point-of-sale systems).
  • Understand emerging trends in technology such as automation and digital marketing in hospitality.

Environment and Sustainability

  • Foster ethical practices, cultural sensitivity, and sustainable approaches to hospitality management and tourism development.
  • Gain insights into international hospitality standards, trends, and practices to work effectively in a global environment.

Self-directed and Life-long Learning

  • Inspire innovation and entrepreneurship to identify and seize opportunities within the hospitality and catering sectors.
  • Encourage continuous learning and professional development to adapt to emerging trends and advancements in the hospitality and tourism industry.

Hospitality Knowledge and Skills

  • Develop a comprehensive understanding of the core areas of hotel management, including front office, housekeeping, food and beverage service, food production, and catering operations.
  • Gain expertise in culinary techniques, menu planning, and presentation.

Customer-Centric Approach and Managerial Competence

  • Acquire the ability to deliver exceptional customer service, anticipate guest needs, and ensure satisfaction across various hospitality settings.
  • Cultivate leadership, organizational, and team management skills for effective handling of hospitality operations.
  • Learn strategic planning, human resource management, and financial analysis specific to the hospitality industry.

Problem-Solving and Decision-Making

  • Develop analytical and critical thinking abilities to identify and resolve challenges in dynamic hospitality scenarios.
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Career Paths

Pastry Chef

Confectionery Chef

Cake Decorator

Bakery Manager or Supervisor

Food Stylist for Baked Goods

Bakery Consultant

Entrepreneur/ Bakery Owner

Instructor or Trainer in Baking and Confectionery

Product Development Specialist

Quality Control Specialist

Baker

Curriculum

Curriculum Structure Diploma In Bakery and Confectionery

Course Category Paper Credits

Theory

Core Bakery 3
Core Confectionery 3
Core Commodities 2
Core Basic Hygiene & HACCP 2
Core Food Costing 2
Total 12

Practicals
Core Bakery 9
Core Confectionery 6
Core Computer Applications 2
Core Soft Skills 1
Total 18

Course Category Paper Credits
Core 20 weeks Industrial training 16

Tuition Fee

₹40,500

Note *Lab & Library fee will be charged separately
#Program Proposed from Session 2024-25

Scholarship

As per University norms

Write to us to check for your eligibility

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JEST 2025

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Frequently Asked Questions

The duration of this program is 1 year

The students need to be 10+2 or equivalent.

Prior experience is usually not required, though a passion for baking and creativity in the kitchen is beneficial. The course starts with foundational skills.

The program includes hands-on training in baking techniques, bread making, pastry preparation, cake decoration, chocolate work, and sugar confectionery, along with knowledge of hygiene and food safety.

Yes, diploma program provides access to commercial-grade equipments to help students become familiar with the tools and machinery used in professional kitchens.

Yes, Institutions offer internships training in II Semester.

Graduates can pursue careers as bakers, pastry chefs, cake decorators, confectioners, bakery managers, or even start their own bakery business.

The school provide baking tools and specifications only for the uniforms.

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