One Year Diploma Courses

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DEPARTMENT OF FOOD PROCESSING TECHNOLOGY

SRI GURU GRANTH SAHIB WORLD UNIVERSITY

OUTLINES OF TESTS,

SYLLABI AND COURSES OF READING

FOR

One Year Diploma Courses

(UNDER CREDIT BASED CONTINUOUS EVALUATON GRADING SYSTEM)

FOR

2020 onwards

SRI GURU GRANTH SAHIB WORLD UNIVERSITY

FATEHGARH SAHIB

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Diploma

In

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First Semester-I

CODE SUBJECTS Contact Hours Credits External Marks Internal Marks Practical Marks Total Marks L T P

DBC-111 Introduction to Bakery and Confectionary

2 1 0 3 75 25 -- 100 DBC-112 _{Hygiene and sanitation in Bakery}

and Confectionary

2 1 0 3 75 25 -- 100 DBC-113 _{Bakery and Confectionary}

Products

2 1 0 3 75 25 -- 100 DBC-114 Chocolates and Cocoa

confectionary

2 1 0 3 75 25 -- 100 DBC-115 Lab Practice pertaining to DBC

-111 & 112

0 0 2 1 -- 15 35 50 DBC-116 _{Lab Practice pertaining to}DBC

-113 & 114

0 0 2 1 -- 15 35 50 DBC-117 Industrial Visit 0 2 0 2 -- 50 -- 50

8 6 4 16 300 180 70

Total 550

Second Semester -II

CODE SUBJECTS Contact Hours Credits External Marks Internal Marks Practical Marks Total Marks L T P

DBC -211 Dairy based Indian Confectionary Products

2 1 0 3 75 25 -- 100 DBC -212 Plant Organization and Quality

Control

2 1 0 3 75 25 -- 100 DBC -213 _{Commodities Costing and}

Accounting

2 1 0 3 75 25 -- 100 DBC -214 Packaging and Storage 2 1 0 3 75 25 -- 100 DBC -215 _{Lab Practice} pertaining to DBC -211

& 212

0 0 2 1 -- 15 35 50 DBC -216 _{Lab Practice} pertaining to DBC -213

& 214

0 0 2 1 -- 15 35 50 DBC -217 Industrial Training 0 2 0 2 -- 50 -- 50

8 6 4 16 300 180 70

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COURSE CODE [SGGSWU-DBC]

COURSE OBJECTIVE



To familiarize students with the basic theoretical and practical knowledge of bakery and

confectionary.



To acquaint the students about importance of Baking Processes.



To enable individuals to demonstrate appropriate knowledge of product development

using baking and confectionary techniques.

COURSE OUTCOMES



The students will gain the knowledge of bakery and confectionary sector of food industry.



The laboratory practices will sharp the skill of diploma candidates.



Industrial training will help the students to best understand the industrial working.



The skilled bakers and confectioners are need of the hour. Diploma holder will find jobs

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Semester – I

DBC 111 Introduction to Bakery and Confectionary

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

Instructions for the Paper-Setters and Students: The question paper should consist of three sections A,

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The aim of the subject is to introduce students to various terms used in bakery

industry and to familiarize them with raw materials used in bakery and confectionary industry.

Outcome of the Subject: By learning this subject students will become aware of terminology of bakery

industry and the ingredients required for the preparation of various baked products.

PART-I

Introduction: Definition (bakery and confectionary), History, Difference between bakery and

confectionary, terms related to bakery and confectionary, Crystalline and Non-crystalline confectionary, Scope of bakery and confectionary industry

Introduction to Raw Materials and their functions: Flour, water, sugar, moistening agents, leavening

agents, proteins, fats and oils (shortenings), gelling and whipping agents, Flavors and Colors

Flour: Milling of wheat, types of wheat flour, wheat proteins (Gluten), common dough and baking

problems related to flour quality, tests to evaluate flour quality, handling and storage, other flours (rye, soya, oats)

PART-II

Sugar and Syrups: Manufacturing process of sugar (Sugarcane and Beet), Invert sugar (production,

properties and applications), Browning (Caramelization and Maillard reaction)

Leavening agents: Introduction, importance, types

Fats and oils: Production and Processing of Fats, types of fat, rancidity, bulk handling and storage of fats Recommended books:

1. Bennion, E.B. and Bamford, G.S.T. 1997. The Technology of Cake making. 6th Ed. Springer 2. Ashokkumar, Y. Textbook on Bakery and Confectionary. 2nd ed. PHI Learning

3. Khetarpaul, N. Grewal, R.B. and Jood, S. Bakery Science and Cereal Technology. Daya Publishing House

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DBC 112 Hygiene and Sanitation in Bakery and Confectionary

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The aim of the subject is to make students aware of hygiene practices to be followed

in bakery and safety measures to be taken in case of accidents.

Outcome of the Subject: The student will learn to maintain hygiene and cleanliness of bakery, bakery

equipment & utensils following safety precaution.

PART-I

Hygiene in Bakery: Role of hygiene in bakery, Personal hygiene, care of skin, hand and feet,

Food handlers hygiene, protective clothing, Fumigation practices and Sanitizing agents

First Aid: Definition, Types of cuts, wounds, lacerations with reasons and precautions

Dishwashing methods: Manual and Machine dish washing- merits and demerits

Garbage disposal: Different methods, Advantages and Disadvantages, Municipal laws

PART-II

GMP and GHP: Introduction to GMP, principles and requirements

HACCP: Introduction to HACCP, its principles and benefits

Insect and Pest Control: Rodents and insect control techniques, special stress on control of

flies, rats and cockroaches, care of premises and equipment

Mechanized operations: Cleaning in place/Cleaning in Plant (CIP)

Recommended books:

1. Ashokkumar, Y. Textbook on Bakery and Confectionary. 2nd ed. PHI Learning

2. Khetarpaul, N. Grewal, R.B. and Jood, S.Bakery Science and Cereal Technology. Daya Publishing House

3. Hartel, R.W., von Elbe, J.H. and Hofberger, R. 2017. Confectionary Science and Technology. Springer International Publishing

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DBC 113 Bakery and Confectionary Products

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The subject will help students to learn about preparing basic bakery and

confectionary products.

Outcome of the Subject: The students will be able to identify basic ingredients, prepare various breads,

cookies, biscuits and basic confectionary products such as caramel, toffee, fondant, fudge, candies, marshmellows etc.

PART-I

Quick Breads: Definition, ingredients, methods, nutritive value and basic process of making

quick breads (banana nut loaf and whole wheat health bread)

Yeast/Leavened Breads: Definition, ingredients, types of dough and basic process of bread

making (Standard white bread), External and Internal Characteristics

Cakes, Cookies and Biscuits: Cakes (Types, Raw-materials and their role, methods -sugar

batter, flour batter, genoise and blending method, cake decoration); Cookies and Biscuits (

methods of preparation, raw materials required, factors affecting quality, external and internal

characteristics)

PART-II

Manufacture of sugar confections: Caramel, toffees, fondant, fudge and hard boiled candies

(Definition, role of ingredients and manufacturing process)

Chewing Gum: Definition, health benefits, role of ingredients and manufacturing process

Marshmallows: Definition, role of ingredients and manufacturing process

Recommended books:

1. Bennion, E.B. and Bamford, G.S.T. 1997. The Technology of Cake making. 6th Ed. Springer 2. Ashokkumar, Y. Textbook on Bakery and Confectionary. 2nd ed. PHI Learning

3. Khetarpaul, N. Grewal, R.B. and Jood, S. Bakery Science and Cereal Technology. Daya Publishing House

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DBC 114 Chocolates and Cocoa Confectionary

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The subject will acquaint students with manufacturing aspects of various cocoa and

chocolate processing and chocolate based products.

Outcome of the Subject: The student will get equipped with basic knowledge of cocoa and chocolate

industry and its products.

PART-I

Cocoa Confectionary: Cocoa processing (Production, Fermentation and Drying)

Chocolate Processing: Cleaning, Sorting, Winnowing, Alkalization, Roasting, Nib grinding,

Mixing and Refining, Conching, Tempering, Forming, Enrobing

Cocoa Butter and Replacement Fats: Production of cocoa butter, different types of

replacement fats (CBR) and cocoa butter substitutes (CBS)

Emulsifiers : Lecithin and other emulsifiers

PART-II

Cocoa based products: Cocoa based beverages and cocoa powder (role of ingredients and

manufacturing process), cocoa by-products

Chocolate Panning: Panning Operations, pan types and finishing, storage and handling

Chocolate defects: Sugar bloom, Fat bloom, Storage bloom, Off-flavors and Oxidative

deterioration

Recommended books:

2. Lees, R. and Jackson E.B. 1992. Sugar and Chocolate Confectionary. 4

th

Ed. Chapman

and Hall, UK

3. Afoakwa E. 2010. Chocolate Science and Technology. Wiley-Blackwell

4. Minifie, B.W. 1989. Chocolate, Cocoa and Confectionary-Science and Technology. 3

rd

Ed. AVI Book

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DBC 115 Lab Practice pertaining to DBC 111 and DBC 112

[SGGSWU- DFPT]

L/T/P: 0/0/1

Teaching Hours: 2 HOURS/WEEK

Maximum Marks: 35

Time Allowed: 3 hour

Pass Marks: 40%

Practicals:

1. Perform elementary first aid.

2. Demonstrate safety practices to be observed in bakery. 3. Use of personal protective dresses.

4. Perform hygiene/ cleanliness and procedure to maintain it. 5. Perform disposal procedure of waste materials.

6. Identify emergency exit route, practice firefighting and use of fire extinguishers. 7. Demonstrate & practice grooming, Personal hygiene in bakery.

8. Demonstrate & practice Dos & Don’ts as a baker & confectioner. 9. Identification and handling of tools used in bakery and confectionery 10. Identification / familiarization of commonly used raw ingredients.

11. Demonstration and identification of commonly used gluten content of flour and moisture content of flour

12. Demonstration and practice of bakery machines- Dough machine, oven, microwave oven, deep freezers, hot cub boards, juicer, mixer & grinder.

13. Demonstrate/ video presentation on other raw materials used in bakery 14. Visit to Bakery industry

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DBC 116 Lab Practice pertaining to DBC 113 and DBC 114

[SGGSWU- DFPT]

L/T/P: 0/0/1

Teaching Hours: 2 HOURS/WEEK

Maximum Marks: 35

Time Allowed: 3 hour

Pass Marks: 40%

Practicals:

1. To study different stages of sugar

2. Preparation of caramel-dry and moist method

3. Preparation of fondant

4. Preparation of fudge

5. Preparation of Toffee

6. Preparation of candy

7. Preparation of marsh mellows

8. Preparation of fruit buns

9. Preparation of various types of rusks

10. Preparation of Croissants

11. Preparation of doughnuts

12. Preparation of different cakes

13. Preparation of various types of buiscuits

14. Preparation of chocolate

15. Preparation of various breads (white, brown and multigrain)

16. Identify and evaluate volume and texture of bread loaf

17. Prepare pizza base, pau bun and burger bun

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DBC-117 Industrial Visit

[SGGSWU- DFPT]

L/T/P: 0/0/2

Maximum Marks: 50

Pass Marks: 40%

An industrial visit is mandatory to diploma students during 1

st

semester. Report of the visit

should be submitted to the department and the viva will be conducted on the basis of visit report

at the end of the semester.

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SEMESTER II

DBC 211 Dairy based Indian Confectionary Products

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The subject will acquaint students with preparation of various popular Indian

confectionary products.

Outcome of the Subject: The student will get equipped with basic knowledge of manufacturing of various

Indian confectionary products.

PART-I

Introduction to Traditional Indian confections: History and Developments in traditional dairy

products and classification of traditional dairy products

Khoa: Definition, methods of preparation, factors affecting quality and yield, packaging and

shelf life, defects and uses

Khoa based sweets: Peda, Burfi, Kalakand, Milk cake and Gulabjamun (Product description,

method of preparation, packaging and shelf life)

Rabri: Product description, method of preparation, packaging and shelf life

PART-II

Channa: Definition and product description, methods of preparation, yield, packaging and

preservation of chhana; shelf life and defects

Channa based sweets: Rasogolla (Product description, preparation, quality, packaging and shelf

life) and Sandesh (Varieties, preparation, quality, packaging and shelf life)

Fermented dairy products: Misti dahi, Chakka and Srikhand (Product description and method

of preparation)

Recommended books:

1.

Ranganadham, M. Kumar, M.H. Devraja, H.C. Garg, F.C. 2016. Traditional Dairy Products. Agrimoon.com

2.

Sukumar, De. 2008. Outlines of Dairy Technology. Oxford University Press.

3. Aneja, R.P. Mathur, B.N. Chandan, R.C. and Banerjee, A.K. 2002. Tech of Indian milk

products: Hand book on process tech modernization for professionals, entrepreneurs &

scientists. Dairy India Yearbook.

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DBC 212 Plant Organization and Quality Control

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section. Objective of Subject: The subject will acquaint students with knowledge regarding setting of bakery plant

and food laws and regulations regarding working of bakery unit.

Outcome of the Subject: The student will get equipped with knowledge regarding starting their own

bakery unit.

PART-I

Introduction: Bakery Plant Organization and management, Organization Chart, Factors to be

considered in plant location and site selection

Bakery plant layout and facilities: Design, layout, equipment machinery and building,

Required approvals for setting up a bakery

Quality control: Raw-materials and finished products

PART-II

Food safety regulations: The Structure of Food Law, Food Regulation, What Should be

Regulated?, Laws and Regulations to Prevent Adulteration and Cross Contamination, Microbial

Contamination, Chemical and Environmental Contamination, Food Additives, Labeling

National Standards: Food Safety and Standard Authority of India regulations (FSSAI) and

standards and legislations for bakery products

Recommended books:

1. Maroulis, Z.B. and Sarvacos, G.D. 2007. Food Plant Economics. CRC press

2. Vill Brandt, F.C. and Dryden, C.E. 1959. Chemical Engineering Plant Design. McGraw

Hill Inc., US

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DBC 213 Commodities Costing and Accounting

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section.

Objective of Subject: The subject will acquaint students with keeping records and managing accounts and costs

in bakery unit.

Outcome of the Subject: The student will get equipped with basic knowledge of maintaining records and costs of

various commodities in bakery unit operation.

PART-I

Accounts and costing:

Book Keeping, double entry, journal, simple cash book and types of

accounts. Purchase book, purchase return book, Stores requisition.

Sales book, Sales return book,

Cash voucher. Credit voucher book

Preparation of invoices and debit/ credit memos, Percentage and discounts

PART-II

Introduction to various costs: Ingredient costs, labour costs, overheads, gross profit,

calculation of cost price, sales price and catalogue price.

Commodities Costing

:

Sugar

,

Cocoa, Chocolate

,

Milk

,

Butter

,

Cream

,

Cheese

,

Food colours

,

Flavours& essences

,

Dry fruits & nuts used in confectionery

,

Fresh and preserved fruit products

etc.

Recommended books:

1. Pandey, I.M. Management Accounting. Vikas Publishing House, New Delhi

2. Maheshwari, S.N. 2012. A Textbook for Accounting of Management. 3

rd

Edition, Vikas

Publishing House, New Delhi

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DBC 214 Packaging and Storage

[SGGSWU- DFPT]

L/T/P: 2/1/0

Teaching Hours: 45

Maximum Marks: 75

Time Allowed: 3 hour

Pass Marks: 40%

B and C. Section A should comprise of nine (09) short answer questions of three (03) marks each, set uniformly from whole syllabus (Part I & II) and it is compulsory to attempt all the questions. Section B will have four (04) questions of twelve (12) marks each from Part I of the syllabus and a student is required to attempt any two. Similarly, Section C will have four (04) questions of twelve (12) marks each from Part II of the syllabus and a student is required to attempt any two questions from this section.

Objective of Subject: The subject will acquaint students with various types of packaging for different

bakery products and benefits of packaging

Outcome of the Subject: The student will get equipped with basic knowledge of materials required for

packaging different bakery products.

PART-I

Introduction: Packaging and materials used for packaging, importance of packaging

Packaging of dry baked products: product characteristics, type of materials used, properties of

packaging materials, packaging styles, merits and demerits

Packaging of moist baked products: product characteristics, type of materials used, properties

of packaging materials, packaging styles, merits and demerits

PART-II

Packaging of Confectionary products: type of materials and their properties, packaging of

flour based confectionary products

Shelf life of packaged baked and confectionary products: Biscuits, Cookies, Dry cakes,

muffins, chocolates, pastries and nougats

Recommended books:

1. Principles of Food Packaging by Saccharow and Griffin, 1980. 2. Food Packaging Principles by Gordon Robertson, 2005. 3. Food Packaging by Takashi Kadoya, 1990.

4. Handbook of Food Packaging by Paine & Paine 1992.

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DBC 215 Lab Practice pertaining to DBC 211 and DBC 212

[SGGSWU- DFPT]

L/T/P: 0/0/1

Teaching Hours: 2 HOURS/WEEK

Maximum Marks: 35

Time Allowed: 3 hour

Pass Marks: 40%

Practicals:

1. Prepare design and layout of bakery unit

2. Preparation of khoa

3. Preparation of peda

4. Preparation of burfi

5. Preparation of milk cake

6. Preparation of kalakand

7. Preparation of channa

8. Preparation of Rosogolla

9. Preparation of Gulabjamun

10. Preparation of misti dahi

11. Preparation of Srikhand

12. Preparation of cham cham

13. Preparation of kheer

14. Preparation of rabri

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DBC 216 Lab Practice pertaining to DBC 213 and DBC 214

[SGGSWU- DFPT]

L/T/P: 0/0/1

Teaching Hours: 2 HOURS/WEEK

Maximum Marks: 35

Time Allowed: 3 hour

Pass Marks: 40%

Practicals:

1. Classification of various packages based on material and rigidity 2. Measurement of grease resistance of papers

3. Identification of plastic films

4. Packaging of dry baked products

5. Packaging of moist baked products

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DBC-217 Industrial Training

[SGGSWU- DFPT]

L/T/P: 0/0/2

Maximum Marks: 50

Pass Marks: 40%

Students shall undergo two week Industrial training after first semester (during winter break.

Candidates shall submit a short training report in second semester and viva on the basis of

training report will be conducted along with practical examination.

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