Certificate Course in Bakery & Patisserie

Overview

The Certificate Course in Bakery & Patisserie at CV Raman Global University is a comprehensive One-Year short term program designed to equip students with the essential knowledge and practical skills required for a Bakery career in the hospitality industry. This One-Year program, ideal for both beginners and those looking to enhance their skills, covers a wide range of topics, including bread making, pastry arts, cake decoration, chocolate and confectionery, and healthy baking alternatives. Under the guidance of experienced chefs and bakers, students gain practical experience in state-of-the-art baking labs, learning techniques that are highly sought after in the hospitality and culinary industries. Graduates can pursue careers in bakeries, pastry shops, hotels, restaurants, catering companies, or even start their own baking businesses. Open to anyone passionate about baking, this short-term program offers a flexible and comprehensive learning experience, ensuring students are well-prepared for various roles in the baking and pastry arts field.

Program Educational Objectives (peo’s)

PEO1
Equip students with the practical skills and theoretical knowledge needed to excel in the bakery and patisserie industry.
PEO2
Instil a strong understanding of industry standards and best practices in hygiene, safety, and quality control.
PEO3
Prepare students for a variety of career opportunities in the bakery and patisserie field, including roles in bakeries, hotels, restaurants, catering companies, and entrepreneurial ventures.

Program Specific Outcomes (Pso's)

PSO1
Students will possess advanced skills in baking and pastry arts, including the ability to create a wide range of baked goods and confections with precision and creativity.
PSO2
Graduates will have the knowledge and skills to effectively manage bakery operations, including inventory management, cost control, customer service, and marketing.

SYLLABUS

Semester-I

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 010	Foundation Course in Baking Arts	6	0	0	0	3	6	42
2	Sessional	P	HM 011	Foundation Course in Baking Arts Lab.	0	8	0	0	3	8	42
3	Core	T	HM 012	Foundation Course in Pastry Arts	6	0	0	0	3	6	42
4	Sessional	P	HM 013	Foundation Course in Pastry Arts Lab.	0	8	0	0	3	8	42
5	Core	T	HM 014	Food Hygiene and Sanitation	2	0	0	0	3	2	42

Semester- II

Sl.No.	Category Code	Course Type	Course Code	Course Title	Hours per Week				Credits	Hours / Week	Hours / Sem
					L	P	T	E
1	Core	T	HM 015	Advance Baking Arts	6	0	0	0	3	6	42
2	Sessional	P	HM 016	Advance Baking Arts Lab.	0	8	0	0	3	8	42
3	Core	T	HM 017	Advance Pastry Arts Lab.	6	0	0	0	3	6	42
4	Sessional	P	HM 018	Advance Pastry Arts Lab.	0	8	0	0	3	8	42
5	Core	T	HM 019	Bakery Management & Entrepreneurship	2	0	0	0	3	2	42

Eligibility Criteria

1	To be eligible for the Certificate in Bakery & Patisserie program, candidates must have passed at least Class 8 from a recognized Board/School with a minimum aggregate score of 40%.