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.
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: Entrepreneurship Development in Bakery Industry
Module 13: Laboratory demonstration, practicals and instrument handling
Graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.
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 executive programme run by the Institute are updated timely on the webpage. Effective E-learning tools incorporated into the design of the webpage make the course lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
IGMPI follows a credit system based on all all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.
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.
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 AgricultureÂ companies across the globe.
The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.
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.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like