Executive Diploma in Bakery Science and Technology
Baked goods have been around for thousands of years and have gained popularity among masses. Bread and biscuit form the major baked foods accounting for over 82% of total bakery products produced in India. Bakery and confectionery as a career is both an art and science.
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 course 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 course 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 course has been designed for baking professionals, students aspiring to work in the field of bakery, entrepreneurs, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
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
Module 13: Laboratory demonstration, practicals and instrument handling
All those who have completed their graduation or post Graduation/ PhD are eligible to enroll for the course. As this course is truly professional and industry oriented, employed individuals from any sector (production, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in food industry.
Minimum time in which a student can complete this diploma course is six months while a maximum of one year is allowed to complete the course.
All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students through internship with Food Companies so that they can have good practical knowledge beyond the classroom experience.
The registration dates for this bi-annual program run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.
The mandatory course fee (one-time payment) for the distance mode is Rs 20,000/(700 USD), interactive mode is Rs. 40,000/- (1000 USD for overseas students) and Rs.50,000/- for the part time mode (weekend classes). This covers for the course registration fees, tuition fees, practical lab work, course material fees etc. Apart from this, an examination fee of Rs 400/- (USD 15) per module needs to be paid later as per the examination notification of the Institute.
Examination & Certification
All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded Executive Diploma in Bakery Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course 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, IGMPIs e/distance course is a professional course 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 auditors, quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.
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