Course Details

: Diploma in Bakery and Confectionery

: DBC

: Department of Hotel and Hospitality Management

: Fixed

: 9

: 1

: 6000

: 17000

1
No. Subject name Subject code Theory Practical Pass marks Total
1 Introduction to Bakery 101 70 30 40 100
2 Hygiene & Sanitation 102 70 30 40 100
3 Food Costing & Food Production 103 70 30 40 100
4 Catering Science, Costing & Communication 104 70 30 40 100
5 Quality Food Production 105 70 30 40 100
6 Practical 106 0 100 40 100