Textbook of Bakery and Confectionery

by Amit Kumar Gupta

ISBN: 9789354612732
View Ebook
Imprint : Daya Publishing House
Year : 2023
Price : Rs. 12995.00
Biblio :

Author Profile

Chef Amit Kumar Gupta Founder Secretary of Pastry Chefs and Bakers Federation of India, Masters in Tourism Management from Madurai Kamaraj University and Graduate from Delhi University. Presently holding a position Of Principal in a reputed Culinary Institute Lucknow. Chef Amit after completed his high school in 1992 started working with small bakeries as helper in Delhi and completed his apprenticeship in bakery & confectionery from National Council of Vocational Training (Taj Sats Air Catering Limited New Delhi) then serve in various hotels in bakery department. He serves several years in Carnival Cruise Lines, United States of America. Since 2011 Chef Amit serving in academics, teaching bakery and confectionery in hotel management colleges affiliated from (NCHMCT) and bakery Institute in Delhi NCR and Nagpur. He is trained trainer of baking technician, craft baker and plant baker from National Skill development Corporation India. He was chief coordinator of English Baking Camp in Hyejeon College, Hongseong County, South Korea.

About The Book

Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.

Table of Contents

Message (Chef Arun Guwalani) vii Foreword (Chef. Peter D. Mello) ix Foreword (Chef. Vikash Singh) xi Preface xi Reviewed by xiii 1. Introduction of Bakery and Confectionery 1 2. Food Safety Hygiene and Sanitation 32 3. Food Costing 104 4. Bakery 130 5. Confectionery 252 Glossary 309 Bibliography 337 Index 337