Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


Baked goods have been around for thousands of years and have gained popularity among masses. Bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in India. Bakery and confectionery as a career is both an art and science.

The chocolate and confectionery category, the second largest packaged food segment, has been growing steadily in all regions over the last few years. Globally, chocolate confectionery is the largest sector in terms of value, accounting for almost 60% of total sales.

In order to enhance the knowledge of bakery and confectionery products, FFSQ, IGMPI has designed this programme of Bakery and Confectionery. This is undertaken through hands-on experience for testing of raw materials and finished products.

The objective of this course is to help students gain and develop knowledge about ingredients and commodities used in bakery and confectionery and the skills required for the preparation of products. Students get to learn more about baking and storage of fermented goods, pastries and muffins, etc. They are also taught how to assess the characteristics and quality baked goods, identify common faults and take corrective action if necessary. The course will provide individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in existing products and also in development of new products.

The course has been designed for baking professionals, students aspiring to work in the field of bakery and confectionery, entrepreneurs, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Programme Structure

Module 1 : Introduction of Bakery & Confectionery

Module 2 : Role of Bakery ingredient and their quality testing

Module 3: Bread making process

Module 4: Cake making

Module 5: Biscuit & other bakery products

Module 6: Role of Confectionery ingredient and their quality testing

Module 7: Confectionery products

Module 8: Chocolates

Module 9: Packaging and labeling

Module 10: Food safety and Food law

Module 11: Practicals – analysis of raw material and finished products (Applicable for Regular and Part-time Modes only)

Module 12: Laboratory demonstration, practicals and instrument handling


All those who have completed their graduation or post Graduation/ PhD are eligible to enroll for the course. As this course is truly professional and industry oriented, employed individuals from any sector (production, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in food industry.

Programme Duration

Minimum time in which a student can complete this diploma course is six months while a maximum of one year is allowed to complete the course.


All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students through internship with Food Companies so that they can have good practical knowledge beyond the classroom experience.


The registration dates for this bi-annual program run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

Programme Fee

The mandatory course fee (one-time payment)for the distance mode is Rs 20,000/(700 USD), interactive mode is Rs. 40,000/- (1000 USD for overseas students) and Rs.50,000/- for the part time mode (weekend classes). This covers for the course registration fees, tuition fees, practical lab work, course material fees etc. Apart from this, an examination fee of Rs 400/- (USD 15) per module needs to be paid later as per the examination notification of the Institute.

Examination & Certification

All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded Executive Diploma in Bakery and Confectionery by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employment of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.
The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Future career prospects

Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry, as there is a demand for trained food professionals. The information, guidance, practical training and completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.

How to apply | View all IGMPI food programmes

For further enquiries or Prospectus, write to or call us on: 8587838177