Bakery and confectionery as a career is both an art and science. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a comparative advantage in manufacturing with abundant supply of the primary ingredients required by the industry.
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 in the area 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 aim of the programme is to understand the process and how their ingredients play a role in preparation of breads, cakes, biscuits, chocolates, etc. The programme 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 programme 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 Mode only)
Module 12: Entrepreneurship Development in Bakery Industry
Module 13: Laboratory demonstration, practicals and instrument handling
Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.
The duration to complete this programme is 1 year (Post Graduate Diploma), 6 months (Executive Diploma) and 3 months (Industry Certificate).
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme 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 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 programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Post Graduate Diploma/Executive Diploma/Industry Certificate in Bakery and Confectionery by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate programme 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 employability 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.
In recent Months the Institute has witnessed more and more participation from professionals working global Bakery and Confectionery giants like Bakingo, Theobroma, Lotte India Co. Ltd., Nestle India Ltd., Candico India Ltd., Hershey Co., Britannia Industries Ltd., Mondelez India Foods Pvt. Ltd., Kayani Bakery, Carlo’s Bakery, Frontier Biscuit Factory, Calpro Foods Pvt. Ltd. etc.
Faculty of Food Safety and Quality, IGMPI online programme is a professional programme 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 programmesFor further enquiries, write to or call us on:
Food | Pharmaceuticals | Clinical Research | Healthcare | Medical Coding | Medical Device | Nanotechnology | IPR
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like