Schooling In Bakery Craft

554 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
554
On SlideShare
0
From Embeds
0
Number of Embeds
22
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Schooling In Bakery Craft

  1. 1. Schooling in Bakery Craft Manish Gaur Director – Training Institute of Baking & Cake Art Bangalore
  2. 2. Birth of Baking <ul><li>Domestic requirement </li></ul><ul><li>Increase in social network </li></ul><ul><li>Industrialization </li></ul>
  3. 3. What is Baking? <ul><li>Concept </li></ul><ul><ul><li>Scratch, Pre-mix, Frozen, Par bake </li></ul></ul><ul><li>Technique </li></ul><ul><ul><li>Raw-material + Machine + Man + Management </li></ul></ul><ul><li>Process </li></ul><ul><ul><li>Dough or Batter Preparation </li></ul></ul><ul><li>Products </li></ul><ul><ul><li>Bread, Pastry, Cookies or Cake </li></ul></ul>
  4. 4. Need & Knowledge <ul><li>“ Learning forms the base for all the need” </li></ul><ul><li>- Manish Gaur </li></ul>
  5. 5. Importance of Training <ul><li>Development of </li></ul><ul><ul><li>Individuals </li></ul></ul><ul><ul><li>Organizations </li></ul></ul><ul><li>Systemization of </li></ul><ul><ul><li>Formulas </li></ul></ul><ul><ul><li>Problem Solving </li></ul></ul>Growth
  6. 6. Development of manpower <ul><li>Can we do without them? </li></ul><ul><li>Where to find them? </li></ul><ul><li>Are they qualified? </li></ul><ul><li>If YES, by whom? </li></ul><ul><li>How to judge their qualification or caliber? </li></ul>
  7. 7. Development of organization <ul><li>Training </li></ul><ul><li>Promotion </li></ul><ul><li>Standardization </li></ul><ul><li>Availability </li></ul><ul><li>Law </li></ul>
  8. 8. IBCA & Training <ul><li>9 years of experience </li></ul><ul><li>Offers more than 16 category of programs </li></ul><ul><li>Trained more than 4500 participants </li></ul><ul><li>Attracting international participation </li></ul><ul><li>Supporting new projects & concepts </li></ul>
  9. 9. Why IBCA… <ul><li>Specializes in cake decoration training </li></ul><ul><li>Offer 14 week vocational program Diploma in Baking & Confectionery </li></ul><ul><li>Limca record on largest cake of 500kilo with live model. </li></ul>
  10. 10. Why IBCA… contd . <ul><li>Available on web as www.ibcablr.com for support, information and training </li></ul><ul><li>Reaches many readers through BakeryWorld Magazine </li></ul><ul><li>Facilitates companies for research, trials & demonstration </li></ul>
  11. 11. Future of Bakery Learning <ul><li>To foster overall development of the organization </li></ul><ul><li>Offer individuals job opportunities like </li></ul><ul><ul><li>Baker or specialty product manufacturer </li></ul></ul><ul><ul><li>Confectioner or dessert planner </li></ul></ul><ul><ul><li>Teacher or demonstrator </li></ul></ul><ul><ul><li>Researcher or marketer </li></ul></ul><ul><li>To widen reach through neighborhood schools or online training </li></ul>
  12. 12. <ul><li>Hoping to meet up and learn some more… </li></ul><ul><li>Thank you </li></ul>

×