Post Graduate Diploma/Executive Diploma in Bakery Science and Technology

With rapid growth and changed eating habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accounting 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.

In order to enhance the knowledge in the area of bakery products and the technologies, FFSQ, IGMPI has designed this programme of Bakery Science and Technology. This is undertaken through hands-on experience for testing of raw materials and finished product and preparation of bakery products

The aim of the programme is to understand the process of different products, how their ingredients play a role in preparation of breads, cakes, biscuits, etc., their quality testing and how to modify products with desirable nutritional requirements. The programme provides individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in existing products and also in development of new products of bakery.

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, new product development personnel.

Programme Structure

Module 1 : Introduction to bakery

Module 2 : Role of Bakery ingredient

Module 3: Quality testing of ingredients and Bakery Products

Module 4: Bread making process

Module 5: Cake making

Module 6: Biscuit

Module 7: Other bakery products

Module 8: Modification of bakery products for people with special nutritional requirements

Module 9: Production & quality of breakfast cereals, macaroni products and malt.

Module 10: Packaging and labeling

Module 11: Food safety and Food law

Module 12: Practicals – analysis of raw material and bakery products (Applicable for Regular Mode only)

Module 13: Entrepreneurship Development in Bakery Industry

Module 14: Laboratory demonstration, practicals and instrument handling

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 to complete this programme is 1 year (Post Graduate Diploma), 6 months (Executive Diploma).

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

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• – Assignments for all the programme modules for continuous evaluation and guidance.
• – Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• – Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• – 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.

Examination & Certification

IGMPI follows a credit system based on all all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.

All the participants are obliged to timely submit completed assessment assignments (during the programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Post Graduate Diploma/Executive Diploma in Bakery Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

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.

Future career prospects

Faculty of Food Safety and Quality, IGMPI's 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 quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.

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Programme Fee details

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