Open Learning Development Centre, University of Delhi
Bakery and Confectionary Training
Mode of conduct: Offline Total duration: 3 months
Week Topics Theory Practical
1 Introduction to - Overview of the - Conduct a market survey on local
Bakery and bakery and bakery and confectionery products.
Confectionary confectionary industry
- Preparation and quality evaluation of
Industry, Biscuits & - Introduction to tools
basic biscuits and cookies: Butter
Cookies and equipment
cookies, melted moments, chocolate
- Biscuits and cookies:
chip cookies, diamond cookies.
Key differences,
Classification, Role of
key ingredients
- FSSAI Regulations
2 Cakes, Muffins, & - Cake types: Sponge - Preparation and quality evaluation of
Cake Icings cakes, butter cakes, : cakes: Pound cake, chocolate
foam cakes teacake, banana walnut cake
- Role of ingredients in - Muffins: Carrot muffins, plain
cake making muffins, chocolate chip muffins
- Introduction to icings: - Cake icing techniques: Piping,
Buttercream, royal spreading, decorating
icing, fondant
-FSSAI regulations
3-4 Yeast-Leavened - Yeast fermentation: - Preparation and quality evaluation of
Products (Breads, Role and techniques breads: White bread, whole wheat
Buns, Pizza Base) - Understanding gluten bread, multi-grain bread, buns and
development pizza base
- Types of yeast-
leavened products:
Breads, buns, pizza
base
-FSSAI regulations
5-6 Specialty Breads - Introduction to - Preparation and quality evaluation of
specialty breads: specialty breads: Brioche, olive
Brioche, challah, focaccia, herb focaccia, sourdough
sourdough, focaccia - Shaping and decorating with seeds
- Techniques for and herbs
shaping and baking
artisan breads
7 Pastry and Tarts - Types of pastry: - Preparation and quality evaluation
Shortcrust, puff, and of: pastry (puff, shortcrust), tarts
choux (Lemon curd tart, fruit tart) and Choux
- Techniques for pastry (Éclairs, cream puffs)
perfecting pastry
textures and layers
- Role of fat in pastry
making
8 Sugar Confections: - Introduction to sugar - Making brittles (peanut, almond)
Brittles, Toffees, and confections: Brittles, - Preparing toffees and caramel
Candies toffees, and hard candies
candies - Crafting hard candies
- Understanding sugar
stages: Caramelization
and crystallization
9 Chocolates & Fudge - Chocolate - Chocolate truffles, molded
processing: Tempering chocolates
and molding - Making fudge and variations
techniques (chocolate, peanut butter)
- Understanding fudge:
Role of sugar and dairy
in texture
10-11 Self-Practice - Students develop and - Self-practice using chosen recipes:
Sessions refine their own recipes Breads, pastries, cakes, or
- Review of techniques confections
and methods learned - Recipe development: Flavor
experiments, perfecting textures
12 Final Exam & - - Final project: Create a themed
Presentation bakery/confectionery showcase
- Evaluation based on taste,
presentation, texture
- Written and practical final exam
Key Elements:
• Week 1: Focuses on introducing participants to bakery tools, equipment, and the roles of
ingredients, followed by practical sessions on biscuits and cookies.
• Week 2: Covers the basics of cake and muffin baking, along with icing techniques, giving
students hands-on decorating experience.
• Week 3-4: Dedicated to yeast-leavened products such as various breads, buns, and pizza
base preparation, along with the science behind yeast fermentation and gluten
development.
• Week 5-6: Specialty breads such as brioche and sourdough are the focus, with practical
sessions on shaping, baking, and flavor enhancement.
• Week 7: Introduces pastries and tarts, with practical work on shortcrust, puff pastry, and
choux pastry-based products like éclairs and tarts.
• Week 8: Focuses on sugar confections, including brittles, toffees, and hard candies.
• Week 9: Chocolate and fudge preparation, with techniques on tempering and molding.
• Week 10-11: Reserved for self-practice, allowing students to develop their own recipes and
refine their skills.
• Week 12: Final exam and product presentation, assessing both practical and theoretical
knowledge.
