This course envisages in helping you to acquire basic skills of Bakery and Confectionery. The curriculum is designed in a way to stimulate and lay foundation for further training in Bakery and Confectionery. It will also enable students to acquire knowledge of commodities used in Bakery / Confectionery, the processing they have undergone, their selection, composition, functions, reaction to heat/baking, refrigeration, chilling and freezing, their interaction with each other and storage.

You will develop ability to assess the characteristics of good quality baked goods, identify common faults and be able to take corrective action where necessary; will know the principals involved in balancing formulas; and will acquire technical knowledge how in setting up small scale baking units.

Class XII