Certificate in Bakery and Confectionery

IGMPI

Bakery and Confectionery products are an item of mass consumption in view of its low price and high nutrient value and have gained popularity among masses. Bread and biscuit accounts 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 market is growing with high pace which is contributed by both organized and unorganized sector.

In order to enhance the knowledge in the area of Bakery and Confectionery, FFSQ, IGMPI has designed this short term programme of Bakery and Confectionery. This is undertaken through a practical and theoretical aspect of bakery. The aim of the programme is to understand the process and how their ingredients play a role. Quality parameters of the raw and finished products are elaborated. It includes preparation of bakery products like bread, cake and biscuit and its evaluation. The programme provides individuals with key knowledge of packaging, shelf life 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 and new product development personnel.

Programme Structure

Module 1 : Role of bakery ingredients

Module 2 : Quality parameters of Raw materials

Module 3: Equipment used in product manufacture

Module 4: Assessment of Quality of products

Module 5: Cause and correction of defect in bakery products

Module 6: Bread spoilage

Module 7: Concept of Newer developments in manufacture of Bakery products

Module 8: Food laws

Module 9: Packaging

Module 10: Shelf life

Module 11: Practical “ testing of raw material and finished product.

Module 12: Preparation of bakery product like bread, cake and biscuit and its evaluation.

Eligibility

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.

Programme Duration

The duration of the training is 3 months.

Registration

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 and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Programme Deliverables

The accompanying training is appropriately aligned with the current Industry’s expectations.

– Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
– All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
– Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
– At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
– All learning and training delivery initiatives shall be conducted in English.

Assessment & Certification

Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Bakery and Confectionery in Food by Faculty of Food Safety and Quality, IGMPI.

Placement Assistance & Corporate Relations

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 foods giants like The Barry Callebaut Group, DP Cocoa Products Pvt. Ltd., Delta Nutritives Pvt. Ltd., Angel Yeast, Smith Field Bakery, Kayani Bakery, 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. SuryaFresh Foods (Priyagold) etc.

Future Career Prospects

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.

View Prospectus

Programme Fee details

How to apply | View all IGMPI food programmes

For further enquiries, write to or call us on:
info@igmpi.ac.in / 18001031071 (Toll Free) , Phone: +91 11 26512850

Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like