Baker & Confectioner QF.pdf

CTS - Baker & Confectioner

  • CodeN/A
  • SectorFood Industry
  • NSQF LevelLevel 4
  • Notional Hours2080
  • Accrediting BodiesNational Council for Vocational Training (NCVT)
  • Certifying BodiesNational Council for Vocational Training (NCVT)
  • Proposed Occupation

    On successful completion of this course, the candidates shall be gainfully employed as:
    • Baker-Commis-II, Baker- Commis-I, Baker-Chef, Executive Baker.
    • Self employment

  • International Comparability

    1. Existence of any official document suggesting the comparability of the qualification with the qualifications in other countries is not known.
    2. However, ITI passed out trainees are getting employment in overseas ( like Gulf countries, Oceania countries etc)

  • Planned arrangements for RPL

    1. At present the students who have passed 10th class with minimum 3 years’ experience in relevant field can appear for NCVT theory and practical semester examination directly.
    2. The students who have passed SCVT examination in ‘Baker & Confectioner’ trade can also appear for the NCVT Examination in the relevant semester and Trade directly.

  • Qualification File Baker & Confectioner QF.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Estimated size (Hours) Level
    Semester- I
    (i) Perform hygiene and cleanliness of kitchen, Bakery equipment and cooking utensils. 20 4
    (ii) Identify the basic ingredients which help to prepare baker products. 120 4
    (iii) Perform & plan to prepare different types of khari, puff, bakery bread and Rusk making. 320 4
    (iv) Perform & identify the quality of baking and causes of spoilage. 80 4
    (v) Perform to prepare hotel ready bake different bread products. 120 4
    Semester-II
    (vi) Plan & perform to prepare different types of cakes. 80 4
    (vii) Perform to prepare various icing. 120 4
    (viii) Demonstrate to prepare special types of cakes. 120 4
    (ix) Demonstrate to prepare different types pastries. 40 4
    (x) Demonstrate to prepare biscuits. 120 4
    (xi) Demonstrate to prepare different types of confectioneries 40 4
    (xii) Demonstrate to prepare different types of candies & chocolate, toffee. 80 4
    (xiii) Demonstrate & plan to prepare puddings & Indian sweets. 120 4
    (xiv) Work in many settings such as bakery, confectioneries industries etc. 160 4
    (xv) Project Work, Revision & Examination 540 4
    Sub Total (A) 2080