Diploma in Hotel Management (DHM) - Bakery & Confectionary
The Diploma in Bakery & Confectionery is a course created to support the students become familiarised with and provide them with the familiarity and the essential skills required to make the best of the opportunities present in Hotel Management and especially the Bakery & Confectionary field making this course worth applying for.
Bakery & Confectionery diploma course at our School of Hotel Management and Tourism is designed in a way that explores Hotel Management and is specifically focused on the Bakery & Confectionary. The programme will provide the students with the theoretical and practical knowledge of Baking, Filling, Icing, and Decorating, all of which are vital when it comes to the Baking and confectionery are fields of Hotel Management. and develop the basics of Baking and Confectionery and form a strong base in order to acquire expert, basic Culinary skills.
The course will enable the students to inculcate the technical aspect of the field and the practical know-how required to conduct the bakery and confectionery with competence. The major aim of Bakery & Confectionery course is to make them skilled and help them become proficient professionals and efficient addition to the Bakery & Confectionery field.
Salient Features
- 19+ years of experience
- Focus on student-centred learning
- Problem-based learning
- Industry involvement in curriculum development & training
- Best placement opportunities to get placed in high-end and reputed companies
- Industrial training in reputable firms and organizations
- The privilege of 100% placement guidance and support
- Industry visits, seminars, workshops, and guest lectures by eminent researchers and industry practitioners
- Active student clubs and bodies
- The multi-cultural and vibrant teaching environment
Admissions Open 2024!!
Merit-based admission process with online application at Dev Bhoomi Uttarakhand University.
Duration & Eligibility
1.5 Years
The candidate must have passed 10+2 examination or equivalent from a recognized board.
Fee Structure |
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| Course | Total Fee | ||
| Academic fee ( Per Sem) | ₹ 30000/- | ||
One Time Fee |
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| Application Fee (Non-Refundable) | Admission Fee (Non-Refundable) | University Enrollment Fee (Non-Refundable) | |
| ₹ 1,500 | ₹ 7,000 | ₹ 3,000 | |
| Exam fees ( Per Semester) | 4,500/- | ||
Download Fee Structure |
Click Here | ||
Program Educational Objectives (PEO's)
| PEO-1 | To display a keen interest in the operations of the Bakery & Confectionary field. |
| PEO-2 | To gain expertise in the culinary skills essential for the chosen specialisation like baking and a strong professional eye that is needed for Bakery & Confectionery and other allied aspects of the Hotel Industry and in-depth knowledge of their key notions. |
| PEO-3 | To provide the students with the key understanding of the hotel industry, specifically the Bakery & Confectionery domain, which will help them become skilled professionals that hold acquaintance with the fields like Baking, Hotel Management, and Catering. |
| PEO-4 | To facilitate the students with skills like Baking, Communication, Creativity, and Management and hold the technical comprehension that will assist them in their professional life |
| PEO-5 | To instil suitable skills in the students and help them to become competent and gain expertise in areas relating to hotel, food, and baking. |
Program Specific Objectives (PSO's)
| PSO-1 | Exhibit and execute the duties with expertise according to the standards set by the hotel industry and specifically the baking & confectionery domain. |
| PSO-2 | Engage and handle the tasks, work, functions, and activities in the operation of the hotels, travel, government and non-government institutions, and many other organisations in accordance with the competency levels. |
| PSO-3 | Develop decision-making, analytical thinking ability, creativity, and innovativeness, exhibit enhanced assessing skills by evaluating situations, defining concerns, developing solutions, and implementing them and vital action management in baking & confectionary and hotel management in general. |
| PSO-4 | Convey substantial knowledge and skills vital for operating in a diverse world |
| PSO-5 | Show the ability to utilise professional baking and other related skills as well as the tools and processes with expertise. |
Program Grid Structure
Semester 1
| Course Code | Course | Credit |
|---|---|---|
| 22DHM101 | Introduction to Food Service- I | 5 |
| 22DHM102 | Introduction to Beverage Service- I | 4 |
| 22DHM103 | Foundation course in Bakery | 5 |
| 22DHM104 | Foundation course in Confectionary | 4 |
| 21ENG191 | English Communication | 2 |
| TOTAL | 20 | |
Semester 2
| Course Code | Course | Credit |
|---|---|---|
| 22DBNC201 | Bakery- II | 5 |
| 22DBNC202 | Confectionary -II | 5 |
| 22DBNC203 | Food Costing | 2 |
| 22DBNC204 | Hygiene & Sanitation-I | 2 |
| 22DBNC205 | Computers | 4 |
| TOTAL | 18 | |
Semester 3
| Course Code | Course | Credit |
|---|---|---|
| 22DBNC381 | Industrial Training and Log Book & Training Report | 21 |
| TOTAL | 21 | |
Job Opportunities The Course Might Lead To
Baking is a favourably demanded and desired skill in today’s day and age, and it also arrives with its own set of perks and advantages. One of the primary advantages of pursuing a degree in bakery and confectionery is the domain's job prospects and career opportunities. A few job profiles on which the students can work are:
- Kitchen Chef
- Baker/Pastry Chef
- Cake Decorator
- Bakery Manager/Owner
- Catering Officer
- Food Stylist
Admission 2023-24
Admission Helpline