Bakery and Confectionery Courses: A Complete Guide
Becoming a baker is not just about knowing the right way to bake bread. There's a lot more to this profession. Bakery and confectionery have evolved as major careers in the field of hotel management. Bakery and confectionery courses blend arts and science, wherein you need to consider a plethora of proportions and specifications when making the desired product.
Skills Required to Undertake Bakery and Confectionery Courses
Taking
up a bakery and confectionery course
means you would gain the skills to make a lot of pastries, buns, bread rolls,
cakes, loaves and croissants, adding your creative factor to the basic recipes.
You will also learn how to weigh ingredients, mix them and set them in a mould.
However, you need to exhibit a few additional skills as a bakery and
confectionery professional. These include:
- Proper
knowledge of different ingredients
- Understanding
of prices
- The
sensibility to control wastage.
- Basic
maths knowledge
- Quick
learner
- Ability
to justify procedures like how much and why mix ingredients in varied
proportions.
- Understanding
demographics, especially when you own a bakery.
- Good
communication skills to describe t products very well and seduce customers
into buying products.
- Patience
and physical stamina to work for several hours on a particular thing.
Bakery and Confectionery Course Structure
Baking
and confectionery is an easily accessible profession. College students, school
students, graduates, professionals- almost anyone can take up a bakery and
confectionery career. Students who take up bakery and confectionery learn the
skills, techniques and basics of baking through degree, certificate and diploma
courses. They even gain experience through workshops, apprenticeships and
internships with experienced bakers. Highly knowledgeable and professional
bakers can find the best employment opportunities in restaurants and hotels.
They can also indulge in self-employment and freelancing.
Once
students complete formal education and apprenticeship programs, they can apply
for their licenses. This is voluntary, but it proves a confectioner's or
baker's experience by highlighting their certification. Different subjects
covered in bakery and confectionery courses include:
- Introduction
of bakery
- Quality
testing of bakery products and ingredients
- Roles
of bakery ingredients
- Cake
making
- Bread
making procedure
- Making
biscuits and other bakery items
- Modification
of bakery ingredients for individuals with special nutritional needs.
- Labelling
and packaging
- Production
and quality analysis of macaroni products, malt and breakfast cereals.
- Food
law and food safety
- Practicals-
proper analysis of bakery products and raw materials
- Laboratory
demonstration, instrument handling and practicals.
Candidates
who take up the right bakery
and confectionery course and those who secure the best skills move on
to start their ventures or work in different areas.
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