Diploma In Patisserie & Artisan Bakery Craft

• A) Students to develop skills that will lead to careers in industry,
• B) Prospective Entrepreneurs opportunity to gain all-round knowledge for setting up commercial enterprise,
• C) Professionals to improve knowledge with short term courses and by programs in continuing & long distance education,
• D) Organizations to improve their workforce skill base, and source personnel trained in specific areas of work

AIBTM will bring in best of global skills, knowledge, training methods, and culture in the field of science and technology related to wheat based and cereal based products. All programs have been drawn up with industry guidance.

Facility provides individual practice centres equipped with commercial machinery and equipment. Large laboratory, modern class rooms, specialized teaching areas and library help students gain knowledge that can be applied in work situations, giving them a cutting edge.

International links and twinning programs help create a global knowledge centre. New generation web & IT based facilities for information storage, information access, global communication, and net working bring in concepts from all over the world. Training programs in collaboration with overseas institutions provide opportunity for part of the study abroad. International experience will give a global status to professionals in field of bakery knowledge.

Short and medium term programs are designed to meet requirements of industry. Industry specific programs will focus on special areas.

• Bread Baking

• Biscuits and Cookies

• Short courses on Flour milling

• Food safety & Quality management

• Laboratory practice and testing

• Flour confectionary, including cakes, pastry, sweet goods, items for fast food

• Bakery management and supervision

• Extruded products

• Bakery Engineering and Maintenance

• Basic skills in science and language/ terminology related to bakery operations