Syllabus of Semester System

for the trade

ofBAKER & CONFECTIONERUNDER

CRAFTSMEN TRAINING SCHEME (CTS)

(TWO SEMESTER)

Designed in 2012

Designed by

Government of India

Ministry of Labour & Employment (DGE&T)

CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE

BLOCK EN 81, SECTOR V, SALT LAKE CITY,

Kolkata 700 091.

GENERAL INFORMATION

1. Name of the Trade:

BAKER AND CONFECTIONER2. NCO Code No.

3. Duration of Craftsman Training :- 6 months(One Semester

having duration of six months)4. Entry Qualification :

Pass in Matriculation Examination or

equivalent or 10th class Pass under 10+2

system5. Unit Strength :-

20 Trainees6. Space Norm :

100Sq. mtrs.

7. Power Norms :

2kW8. Trainers Qualification : (i) National Trade Certificate in Baker & Confectioner

trade with three years Experience. OR (ii) Diploma in Food Technology with two years Experience OR (iii) Degree in Food Technology with one year Experience 9. Desirable qualification: Preference will be given to a candidate with CITS in

Baker & Confectioner trade.

List of the trade committee Members approved the syllabus of semester system for the trade of Baker and confectioner held at ATI/EPI Dehradun

Shri S.J.Amalan, Director, CSTARI, Kolkata

S.No.Name & Designation

Shri/ShrimatiName of the OrganisationRemarks1.Deepankar Mallick, DirectorATI, KanpurChairman2.Anil kumar DirectorATI-EPI Dehradun3.R.C.PandeyPrincipalGovernment Institute of

Hotel Management and

Nutrient, Dehradun4.Magan BhandariF&B ManagerHotel Great value, Rajpur

Road, Dehradun5.Neena SharmaDirectorSynergy Consultant 35-

Subash Road, Dehradun6.Ajay MehtaDirectorDesigned life skill, old

survey Road, Dehradun7.Ravindra Mohan KalaState Secretary, Scout

& Guide55 - Rajpur Road,

Dehradun8.S.K. SurfManagerNew India Corporate

House, Dehradun9.Prithive AdhikariInstructor, Tour &

GuideI.T.I. Mussoorie10.V.K. SharmaForemanI.T.I. Vikashnagar11.Manmohan KudialPrincipal1.7.1.(w) Dehradun.12.Rajendra SinghManager cateringRamanand Residency,

Mussoorie13.Satybir SinghAdministrative officerL.B.S.N.A. Mussoorie14.Sanjay GusainIn charge, Bakery &

ConfectionaryNew Taj Institute of Hotel

Management, Dehradun15.Sanjeev KumarAssistant DirectorS.P.I.U. Dehradun.16.C.S. NegiA.G. M.GMVN, Dehradun.

17.V.P.S.NegiH.O.D.Kukreja Instituta of HotelManagement, Dehradun18.A.K. SinghJoint. DirectorUttaranchal TourismDevelopment Board,

Dehradun19.Capt. Yogesh UniyalManagerUniyal Bakers, DampurDehradun20.Ashok Devi TrivediDy. Director.RVTI, Allahabad.21.Usha MishraT.O.(D.M.)RVTI, Allahabad.22.Hemant KocharM.D.Hotel Madhuban,

Dehradun23.B.S.BhandariSr. AssistantS.P.I.U. Dehradun24.P.L.KaviManagerHotel Garwal Terrac,

Mussoorie25.A.K. BhandariCatering officerN.I.V.H. Rajpur RoadDehradun26.P.N.YadavDy. DirectorATI-Kanpur27.Sachin KumarInst. Catering &RVTI, AllahabadHospitality.28.Hitesh PundirConsultantS.P.I.U. Dehradun29.Savez BakeshConsultantS.P.I.U. Dehradun30.Tanuj NayyarSr. Service ChefJ.P. Residency, Mussoorie

Craftsmen Training SchemeTRADE: BAKER AND CONFECTIONER(1St semester of 26 week)

WeekPracticalTheoretical1.Introduction & operation of

Basic equipment$ a tools of

bakery & confectionary.

Preparation of breadRolls,

Bread stick & soft rolls.

Knowledge of General Safety, Occupational health and hygiene.

Introduction & scope of bakery & confectionery.

Bakery terms

Organisation Chartof Bakery Duties &

Responsibilities.2-3PreparationofHotcross

Buns & Fruit Buns.

Preparation of Chelsea Bun.Introduction to basic equipment andtools used

in bakery & confectionary.

Calculation:- simple table, weight & measures, measuring of liquid. Different measures used in

the bakery a confectionary.

Aims a objective of Baking food.4.Preparation of Croissants.a) Structure of wheat grain.

b) Milling of wheat a role of bran and germs.5.PreparationofBrioche&

fermented dough nuts.Classification of Rowmaterial seasoning & flavouring agents.

Basic Principle of food storage according to type

of comrnodities.6-7.PreparationofRussian

stouten basic bun dough &

PreparationofSavarian

dough.Different types of flour available.

Constituents of flour.

PH value of flour.

Water absorption power of flour.

Gluten formation.

Capacity of flour.

Grade by flour.8-9.Preparation of white Bread

400Gm&800gm&

Preparation of Brown Bread.Raw material required for Bread making

Role of flour, Water, Yeast, Salt, Sugar, Milk & fats.10-11.Preparation of Vienna Bread,

Fancy Bread a French Bread.Method of Bread Making.

Straight dough method.

No-time dough method.

Sponge Et dough method.12-13.Preparation of whole meal

Bread.Characteristic of Good Bread.

External Characteristics.

Internal Characteristic14.Preparation of nosala Bread.Bread faults & their remedies.15-16.Preparationof Milk,Raisin

Bread. Yeast:

An elementary knowledge of Baker's yeast. Role of

yeast in the fermentation of dough a conditions

influencing its working.Effect of over a under

fermentation & under proofing of dough & other

fermented products.17.Preparation of Fruit Bread.Bread diseases:

Rope a Mold causes & its prevention. staling of

bread. 18.Preparationofvegetable

Patties.Bread Improvers, Improving physical quality.19.Preparation of Pizza base. Et

Preparation of cheese leaf

Bread.Oven Baking:

Typesofoven.ElementaryKnowledgeof

construction Et working of various types,. of ovens.

BakingTemperatureforbreadconfectionary

goods.20-21PreparationofChristmas

Bread.

Preparation of Kulcha.Bakery Lay-Out:-

The required approval for setting up .a Bakery.

Government Procedures 8 by e- Laws.

Selection of Site.

Selection of equipment.

Lay-Out design.

Electricity.

Licences a permits.

Environment considerations.22PreparationofBanana

Bread.Quality Control of raw material

Quality Control of finished product.23 - 24Industrial Training or Project work preferably in cross sectional trade.

25 - 26Revision, test, Evaluation

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Craftsman.Training SchemeTRADE: BAKER Et CONFECTIONER(2nd semester of 26 week)

WeekPracticalTheoretical1.PreparationofCakesby

differentmethod(e.g.Introduction to the confectionary work.

Confectionary terms.

Introduction to the basic tools used in the confectionary.sponge cake, madiero Cake,

Genoise, Fatless Cake, Rock2.Cake & Fruit Cake)Raw Material required for cake Making.

Role of flour, sugar, shortening and egg.3.Preparation of plain Et saltedAn Elementary knowledge of source properties &Biscuitsuse of moistening agents.4.PreparationofpipingAn Elementary knowledge of source properties &Biscuitsuse of fats, oils used for confectionary products.5.Preparation of cherry knobs

nuts BiscuitsChoracteristic of chemicals Et leavening agents.6.PreparationofcoconutCoke making method Sugar Batter Process, FlourBiscuit and Macaroons.batterProcess,GenoiseMethod,BlendingEtRubbing Method.7.Preparation of

meltingmoments,short

bread biscuit.8.Preparationof Tricolour&Chocolate Biscuits.9.Preparation of Non-Khatai.Correct temperatures forBaking Various varieties

of coke .10.PreparationofCream

fingers.Pastry making principles & Various derivatives.11.PreparationofMarble&Characteristic of Cakes- Internal & External.Cheese Biscuits.12.PreparationofChocolateBalancing of Cake Formula.Eclair13.PreparationofprojitRollsCake faults Et their remedies.Cream Buns.14.Preparation of Lemon Torts

& Jam TortsTypes of icings.15.Preparation of Milk Toffee,

Chocolates,Pineapple

pastry, Chocolate Pastry.Preparation of cookies a Biscuits). factors affecting

the quality of Biscuits & cookies.

16.Preparationofvarious

Icings:-fondant,American,

frosting, Butter cream, Royal

Icing,Marzipans,

marshmallow,lemon

meringue,Fudge,almond

paste and glece Icing.Storage of confectionary products.

Various types of Ice creams a bombs.

.17-18.Cakes & Gateaux.

Queen Cake,

Fruit Cake,

Birthday. Cake,

Wedding Cakes

Black Forest gateaux

Easter eggs

Chocolate dripping

Fruit Gateaux.

Baba-au-Rhum

Swiss Rolls

Strudel

Doughnuts

Meringues

Madeline Cake

Cheese CakeIndian Sweets.Co-ordination of Bakery & confectionary with other

section of main Kitchen.Elementary knowledge of hygiene.Importance of

personal hygiene.19-20.Puddings:-Bavoroiscold

lemonsoufflchocolate

mousse,Gingerpudding,

soufflPraline, Fruit Trijjle.Protection of food & contamination.Safety:-causesofAccidentsinBakery&its

prevention. Use of first aid Box.21.IndianSweets:-Rasgulla,

Chamcham,Rasmalai,

Gulabjamun,MysorePaok,

Kheer, Rabri, Bueji, Chekki.Common pest control in Bakery.22-23Industrial Training or Project work preferably in cross sectional trade.

24-25Revision26Test and Evaluation.

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- Trade : Baker & Confectioner

List of Tools & Equipment

For a Batch of 20 Trainees: Ten Working Table with Marble Tops with Underneath storing Bakery Equipment /Inserted wooden boards

Equipment for Each Table ,

SI. No.DescriptionNumberRolling Pin 12"2Table Spoons2'Tea Spoons.2Forks2Cutting Knives2Wooden Spoons2Rolling Pins 22"2Sandwich Pins 7" 2Check Cake Tins2Pastry Cutters2Measuring Jug2Palette Knives2Egg Beater2Cup Enamel or Glass2Soup Plate2Plate(Large) .2Plate(Large) 2Side Plate2Swiss Roll Tins2

Petty Tins in Sheet of Six2Small Flan Tins2Large Flan Tins2Enanel Bowls (5 Pins)2Thais (Brass or Steel)2Degachis (Small)(Stainless Steel)2Flour Sieves 7"2Rubbish Bowl (Basin)1Food Cover 2Marble SlabMeasuring Spoons1 set.Cake Tinss 6"Loose Bottem2Trays for Ingredients2Graters2Lime Squeezer.2Small Scale1Large Scale1Palette Knife 18" Blade for Icing1Large Cutting Knives1Biscuit cutter24Boat Tins8Madeline Tins12Icing Gun3Cream Horn Tins2Large Egg Beater(wire stings)4Moulds and Nozzles with star Shape.6Moulds and Nozzles for Royal Icing Roses 2All Types of Nozzles with star shape6

Scissors2Tin Opener1Pastry Brushes(Different Sizes)6Piping Bags,6Scoopers12Pastry Tongs6Cake cotters2Strip cutters6Turn Tables2Thermometers3Set of Cake Tins 6"Loose Bottom

8"Loose Bottom

10"Loose Bottom

12"Loose Bottom

3'lloose Bottom1 setBread Tins100Slab Cake Tins.15 x 11

10x10

9 x 7

11 x92 eachPeelers2Large Enamel-Bowls4Large Suger Sieve1Large Flour Sieve2Small Nut Grinder1

Basic Equipment for Setting up of Bakery(Class Of 20 trainees)

1.Heavy Duty Electric Oven22.Heavy Duty Gas Oven2Set of Scales(Avery Big One)24.Small Bakery Oven with Stive tops25.Refrigerator16.Deep Fridge27.Dry Powder28.Standing Shelving Racks with Trays29.Bin Containers210.Weighing Scale (Small)211.Cup Boards212.Wash Basins213.Garbage Bin with Foot Rest214.Swill Bins(Big)215.Dough.Mixer216.Demonstration Table with Marble Top117.Grinding Machine118.Cooling Racks with Trays119.Kneading Table120.Stock Pots1