The ITI Baker & Confectioner trade is an industry-relevant program approved by NCVT (National Council for Vocational Training). This job-oriented course is designed to meet the growing demand for skilled professionals in the baking and confectionery industry, both in India and abroad. It offers excellent opportunities for government and private sector employment, and empowers candidates to establish their own bakery and confectionery businesses.
This trade focuses on developing practical skills and theoretical knowledge in baking and confectionery production. Trainees are trained to perform and supervise various baking tasks, including weighing, mixing, flavoring, molding, shaping, cutting, and packaging bakery and confectionery products. Emphasis is also placed on quality control, maintaining hygiene, and ensuring efficient production.
Trade Summary & Key Practical Skills Covered
Block - I
- Preparation of Fruit Bread
- Preparation of Brown Bread
- Preparation of Dinner Rolls
- Preparation of French Bread
- Preparation of Vanilla Buns
- Preparation of Sponge Cake
- Preparation of Swiss Roll
- Preparation of Vegetable Patties
- Preparation of Chocolate Cake
- Preparation of Chocolate Éclair
- Preparation of Basic Choux Paste
- Preparation of Different Types of Icings
- Preparation of Pastries (Various Types)
- Preparation of Walnut Cake
- Preparation of Cookies
Block - II
- Preparation of Cheese Straws
- Preparation of Yule Log
- Preparation of Birthday Cakes & Decorations
- Preparation of Jam Tarts
- Preparation of Lemon Curd Tarts
- Preparation of Rice Puddings
- Preparation of Bread Pudding
- Preparation of Soufflé
- Preparation of Melting Moments
- Preparation of Pineapple Pastry
- Preparation of Apple Strudel
- Preparation of Mixed Fruit Cake
- Preparation of Salted Biscuits
- Preparation of Almond Paste
- Preparation of Macaroons
- Preparation of Meringue Cookies
- Advanced Decoration Techniques for Cakes and Pastries
Training & Assessment
- Comprehensive Basic Training
- Regular Internal Assessments
- Final Examinations conducted as per NCVT guidelines
Employment Opportunities
Graduates of the ITI Baker & Confectioner trade have diverse career opportunities in the hospitality and food industry, including:
✅ Baker
✅ Pastry Chef
✅ Confectionery Maker
✅ Bakery Entrepreneur (Self-Employment)
They can secure employment in:
🏨 Hotels & Resorts
🍰 Industrial Bakeries & Confectioneries
🍽️ Restaurants & Cafés
✈️ Airline Catering Services
🚢 Cruise Liners
🏭 Food Processing Industries
Why Choose This Trade?
- Hands-on practical training aligned with industrial standards
- Develop expertise in modern baking and confectionery techniques
- Learn quality control, hygiene, and food safety practices
- Opportunity for self-employment or business setup
- NCVT recognized certification ensuring national and international employability
Detailed Syllabus: ITI Baker & Confectioner Trade
Course Duration: 1 Year (2 Semesters)
Affiliation: NCVT (National Council for Vocational Training)
Eligibility: Passed 10th Class Examination
🎓 Course Objective
The course equips trainees with skills in baking and confectionery production, quality control, hygiene practices, and entrepreneurship. It prepares them for roles in hotels, bakeries, confectioneries, or to set up their own business.
🔧 Semester-wise Syllabus
✅ Semester I
Professional Skills (Trade Practical)
- Introduction & Safety Measures:
- Personal hygiene and grooming
- Kitchen safety and accident prevention
- First aid in the kitchen
- Food Hygiene & Sanitation:
- Importance of hygiene in food handling
- Sanitation procedures in food production areas
- Introduction to Bakery and Confectionery:
- History and evolution of baking
- Types of baking and confectionery products
- Weighing and Measuring Techniques:
- Types of measuring tools (weighing scales, cups, spoons)
- Accurate measurement of ingredients
- Introduction to Ingredients:
- Flour types and uses
- Sugar, yeast, fat, dairy, eggs, leavening agents
- Importance of ingredients in baking
- Basic Baking Techniques:
- Kneading, proofing, fermenting, shaping, baking
- Preparation of Basic Bakery Products:
- Bread (white, brown, multigrain)
- Buns, rolls, pizza bases
- Biscuits and cookies
- Use of Baking Equipment and Tools:
- Oven types (deck, rotary, convection)
- Mixers, dough sheeters, proofing cabinets
- Quality Control in Baking:
- Checking weight, texture, and appearance
- Maintaining consistency in product quality
- Cleaning and Maintenance:
- Cleaning of tools and equipment
- Maintenance schedule for machines and hygiene standards
Professional Knowledge (Trade Theory)
- Basics of baking science
- Functions of bakery ingredients
- Bakery layout and equipment
- Basic food preservation techniques
- HACCP (Hazard Analysis and Critical Control Points) in baking
- Food safety regulations (FSSAI norms)
✅ Semester II
Professional Skills (Trade Practical)
- Advanced Bakery Products:
- Specialty breads (Baguette, Focaccia, Brioche)
- Gluten-free baking techniques
- Cake Preparation & Decoration:
- Types of cakes (Sponge, Genoise, Chiffon)
- Cake icing, piping, fondant work, sugar flowers
- Pastry & Dough Preparation:
- Puff pastry, shortcrust, choux pastry, Danish pastry
- Tarts, pies, quiches
- Confectionery Production:
- Chocolates, truffles, pralines
- Fudge, marshmallows, nougat
- Indian confectionery (soan papdi, pedha, burfi)
- Frozen Desserts:
- Ice creams, sorbets, frozen mousse
- Plating & Presentation Skills:
- Dessert plating techniques
- Use of garnishes and accompaniments
- Storage & Packaging:
- Storing baked goods (temperature, humidity)
- Packaging for retail (labels, shelf life)
- Costing & Pricing of Bakery Products:
- Raw material costing
- Pricing strategies for baked goods
- Entrepreneurial Skills:
- Business plan preparation
- Marketing strategies for bakery business
- Legal compliance (FSSAI registration, GST)
Professional Knowledge (Trade Theory)
- Baking chemistry (gluten formation, Maillard reaction)
- Advanced confectionery techniques
- Product innovation and development
- Nutrition in bakery products
- Entrepreneurship and business management
📏 Workshop Calculation & Science
- Units & measurements
- Weight conversions (kg to grams)
- Temperature conversions (°C to °F)
- Basic calculations for recipe scaling
- Energy calculations (calories in food)
📝 Engineering Drawing
- Basic sketches of kitchen layout
- Bakery equipment diagrams
- Storage rack arrangements
- Labeling and packaging designs
💼 Employability Skills (Both Semesters)
- Communication skills and English language basics
- Computer basics (MS Office)
- Teamwork and time management
- Customer handling and interpersonal skills
- Entrepreneurship development
🛠️ Tools & Equipment Exposure
- Ovens (Deck, Convection, Rotary)
- Dough mixers and kneaders
- Proofing chambers
- Sheeters and dough cutters
- Chocolate tempering machines
- Weighing and measuring tools
- Pastry decorating tools (piping bags, nozzles, molds)
🎯 Job Roles After Course Completion
- Baker (Artisan/Industrial)
- Pastry Chef
- Confectionery Maker
- Bakery Entrepreneur (Self-employment)
- Bakery Supervisor
- Product Development Chef (R&D)
- Packaging and Quality Controller in Bakery Industry
🏭 Industries That Hire
- Hotels & Resorts (Hospitality Sector)
- Industrial Bakeries
- Confectionery Units
- Airlines and Cruise Lines (Catering)
- Food Processing Units
- Self-Employment (Bakery & Café Business)
🏆 Certification
On successful completion, the candidate will be awarded an NCVT Certificate recognized nationally and internationally.