Food Technology Program
Diploma in Bakery Technology
The qualification was designed for learners who are working in a range of food operations roles, typically in automated production/processing of bakery products. The qualification includes job roles such as operating, monitoring and documenting results in strict adherence to standard operating procedures. Upon successful completion of this qualification the students will learn:
Program Overview
Plan production
Clean and ensure regular maintenance of equipment postproduction
Plan equipment utilization and manpower
Document and maintain record of raw material
Organize equipment
Understand quality assurance activities in Bakery Industry
Produce various bakery products in the pilot plant
Perform safety and sanitation related functions
Document and maintain record of production schedule and process parameters
Apply food safety practices
Document and maintain record of finished products
Learning Outcomes
After the completion of this Qualification, the trainees are expected to be able to:
Acquire knowledge on both theoretical and practical aspects of bakery processing as per bakery Industry.
Prepare and maintain process machineries and tools
Become Acquainted with fundamental packaging technology concepts that are used in different bakery areas.
Produce various bakery products in the pilot plant
Become Acquainted with fundamental quality assurance concepts that are used in bakery industries.
Clean and ensure regular maintenance of equipment postproduction
Able to apply bakery Science knowledge and will develop problem solving skills within the context of the bakery industry.
Document and maintain record of raw material, record of production schedule, process parameters and record of finished products
Able to handle raw materials & develop products by using bakery processing equipment in bakery industry.
Perform safety and sanitation related functions
Become acquainted with fundamental bakery analysis principles and will develop problem solving skills within the context of the bakery industry.
Apply food safety practices
Prepare and maintain work area
Entry Requirements
Students who have a Secondary School Certificate with a minimum of 80% marks.
Age: 18–22 years.
Pass the admission test and interview.
Accreditation
Program Highlights
2 Year Training
Customizable Program
