OF_ATS_Baker & Confectioner.pdf

Baker and Confectioner (ATS)

  • Job Description Baker & Confectioner performs and supervises workers while baking and confectionery tasks, weighing, mixing of ingredients, adding flavour and colour to dough or paste, moulding, shaping, cutting and wrapping of soft or hard stuff of finished bakery or confectionery products. Ensures quality and rate of production and maintains cleanliness during operations.
  • Last Revised
  • Code2018/FI/DGT/02614
  • SectorFood Industry
  • Notional Hours3640
  • Accrediting BodiesDirectorate General of Training (DGT)
  • Certifying BodiesDirectorate General of Training (DGT)
  • Proposed Occupation

    Baker & Confectioner has a wide scope of Employability ranging from self-employment, contractual employment to Hotels, restaurant kitchen. On successful completion of this course, the candidates shall be gainfully employed in the Hotel industries for following occupations:

    • Bakers
    • Pastry-Cooks
    • Confectionery Makers
  • International Comparability

    1.  Existence of any official document suggesting the comparability of the qualification with the qualifications in other countries is not known.

    2.  However, NAC holder trainees are getting employment in many Gulf countries, European countries, Australia, New Zealand, Singapore etc.

  • Planned arrangements for RPL
    1. Only those candidates will be allowed to appear in the Test conducted by NCVT as Private candidate who have already acquired the National Trade Certificate.
    2. Three (03) years experience of the candidates wishing to appear as Private candidate after obtaining NTC should be in the same trade in which he proposed to acquire the National Apprenticeship Certificate.
    3. Private candidates possessing the minimum educational qualification required for engagement as an apprentice in that particular trade and the minimum experience as stated above would only be permitted.
    4. Candidates are to be sponsored by an establishment and should not be entertained directly.
    5. Only, the experience acquired by the candidate in an establishment implementing the Apprentices Act, 1961 should be considered and such certificate should be issued by the Officer In-charge of Training of that establishment.
  • Qualification File OF_ATS_Baker & Confectioner.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Estimated size (Hours) Level
    Preparation of fruit bread 60 5
    Preparation of different types of icings 60 5
    Preparation of brown bread 80 5
    Preparation of chocolate cake 80 5
    Preparations of different types of Pastry 100 5
    Preparation of basic choux paste 60 5
    Preparation of chocolate éclair 80 5
    Preparation of dinner rolls 100 5
    Preparation of sponge cake 120 5
    Preparation of vegetables patties 120 5
    Preparation of bread 120 5
    Preparation of Swiss roll 120 5
    Preparation of cooking 60 5
    Preparation of choux paste 60 5
    Preparation of frency bread 100 5
    Preparation of vanilla buns 120 5
    Preparation of walnut cake 120 5
    Total (Block-I) 1560 5
    Preparation of cheese straws 100 5
    Preparation of Yule log 100 5
    Preparation of birthday cake 120 5
    Preparation of birthday cake & its decoration 160 5
    Preparation of jam tarts 120 5
    Preparation of lemon curd tarts 120 5
    Preparation of rice puddings 100 5
    Preparation of bread pudding 120 5
    Preparation of soufflé 100 5
    Preparation of melting moments 120 5
    Preparation of pineapple pastry 120 5
    Preparation of apple straddle 120 5
    Preparation of mixed fruit cake 120 5
    Preparation of salted biscuits 100 5
    Preparation of almond paste 100 5
    Preparation of Choux paste 100 5
    Preparation of Macroons 100 5
    Preparation of Cookies meringues 160 5
    Total (Block-II) 2080 5
    Basic Training, internal assessment and Examination 1000 5
    Sub Total (A) 4140 5
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