In this course, students will learn how to measure and weigh ingredients, mix, segregate and mould the dough, set the dough and bake diverse products with attractive arrangements. The purpose of this course is to help students to grow and expand their knowledge about supplies used in bakery and for the preparation of bakery items for business use.

Duration : July 2026 – March 2027

Timing : Monday to Friday 8:15 am to 12:30 pm

Training : April 2026 – October 2027

Dual Certification - 1. Don Bosco Skill Certificate
                                  2. NSDC Certificate