Details
In this course you will understand the complete Cake technology in one module at a time. Students will learn ingredient functions, temperature control, mixing, and processing. Our lab experience provides hands-on learning of different types of cakes. Apart from the traditional processes, advancement in industry will also be included. Candidate will also learn about the safety issues, regulations and how to manage the bakery.
Methodology
• Lectures, seminars, reading, and projects
• Hands on practice in Laboratory of Applied Science
• Industry interaction
Duration: 8 weeks (240 hours)
Fees: RS. 50000/-
Bakery Science ( 20 hours)
• Basic Chemistry
• Units and Measurement
• Food Groups and their typical composition
• Carbohydrates
• Protein
• Lipids
• Minerals and Vitamins
Food Microbiology (10 hours)
• Growth and Survival of Microorganisms in Cakes
• Yeast, molds, bacteria
• Food Spoilage, Food Born Illness, Allergens
Function of Ingredients and lab Analysis (40 hours)
– Role of major ingredients:
• Flour
• Milk
• Sugar
• Salt
• Eggs
• Oil
• Fat and Shortening
• Chemical Leavening Agents
– Role of minor Ingredients:
• Additives and Improvers
• Preservatives
• Fruits and Nuts
• Cocoa Products
Cake Technology (40 hours)
• Types of Cakes
• Recipe formulation and Preparation
• Cake Mixing Process and Methods
• Cake Baking and Cake Scoring
• Characteristics of Cakes
• Cake Faults and Remedies
• High Altitude Baking
• Cake Packaging
Cake and Sweet Goods Production (120 hours)
– Hands on Practice of
• Batter, Foam and Chiffon Cakes
• Pancakes
• Doughnuts
• Cinnamon Rolls
• Tarts and Special Pastries
• Decorating Cakes
• Speciality Cakes
• Different types of Frosting
Food Safety and Quality Management (10 hours)
• Food Safety and Hazards Control in cake production
• Safety issues in cake production
• Food Sanitation and Laws
• Total Quality Management
Entrepreneurship Management (10 hours)
• Setting up business
• Business Organization and Structure
• Sales and Marketing
• Cost Control and Material Management
ASSOCOM INDIA is the premier consultancy for businesses in the food industry, specializing in research, documentation, marketing, public relations, corporate communications and also education, training and conferences. Established in 2001, Assocom’s industry expertise extends to wheat, cereals, grains, fruits and vegetables and food processing. Since inception, Assocom has had a strong team of permanent experts across India, Sri Lanka, Australia, USA, UK and Afghanistan.
As a part of industry support, Assocom has in‐house software development and IT related expertise. Assocom works closely with number of companies for development of software’s and BPO related consultancy and market research. The company is promoted by Mr. Raj Kapoor who has more than 20 years of experience in working with Grain, Food, and Feed industries. Assocom has been working in close association with various National and International Organizations and has actively participated and championed projects for Government such as Midday Meal Scheme, Fortification of Milk with Vitamins etc. It has also forged relations with many Agricultural Universities within India and with University of Kansas in US. Among the International organizations ASSCOM’s key associations include US Wheat Associates, American Soybean Association, AIB International, USA, Hyejeon College, Korea, Kansas State University, USA, Global Alliance for Improved Nutrition (GAIN), Geneva, Development Alternative Incorporation (DAI), Afghanistan, Grain Industry Alliance (GIA), USA, US High Bush Blue Berry Council, Nabim (Flour Mills Association of UK), NOM Ltd. UK, International Operative Millers Association, USA, Micronutrient Initiative of Canada etc. ...
