Curriculum Overview
The curriculum for the Bakery program at Amrapali Institute Of Hotel Management is meticulously designed to provide students with a balanced mix of theoretical knowledge and practical skills. It spans eight semesters, with each semester focusing on specific aspects of Bakery science and practice.
| Semester | Course Code | Full Course Title | Credit Structure (L-T-P-C) | Prerequisite |
|---|---|---|---|---|
| I | BK101 | Introduction to Bakery Science | 3-1-0-4 | - |
| I | BK102 | Chemistry of Foods | 3-1-0-4 | - |
| I | BK103 | Biology for Food Science | 3-1-0-4 | - |
| I | BK104 | Basic Mathematics and Statistics | 3-1-0-4 | - |
| I | BK105 | Fundamentals of Food Safety | 2-1-0-3 | - |
| I | BK106 | Practical Lab I | 0-0-3-1 | - |
| II | BK201 | Fermentation Science | 3-1-0-4 | BK101 |
| II | BK202 | Gluten Chemistry and Dough Development | 3-1-0-4 | BK102 |
| II | BK203 | Food Microbiology | 3-1-0-4 | BK103 |
| II | BK204 | Applied Mathematics for Engineers | 3-1-0-4 | BK104 |
| II | BK205 | Food Processing Principles | 2-1-0-3 | BK101 |
| II | BK206 | Practical Lab II | 0-0-3-1 | BK106 |
| III | BK301 | Sensory Evaluation and Quality Control | 3-1-0-4 | BK201 |
| III | BK302 | Product Development Techniques | 3-1-0-4 | BK202 |
| III | BK303 | Industrial Process Engineering | 3-1-0-4 | BK204 |
| III | BK304 | Food Regulation and Compliance | 2-1-0-3 | BK205 |
| III | BK305 | Research Methodology in Food Science | 2-1-0-3 | BK203 |
| III | BK306 | Practical Lab III | 0-0-3-1 | BK206 |
| IV | BK401 | Advanced Fermentation Processes | 3-1-0-4 | BK301 |
| IV | BK402 | Nutritional Composition of Bakery Products | 3-1-0-4 | BK302 |
| IV | BK403 | Food Packaging and Storage Techniques | 3-1-0-4 | BK304 |
| IV | BK404 | Sustainable Food Systems | 2-1-0-3 | BK305 |
| IV | BK405 | Entrepreneurship in Food Industry | 2-1-0-3 | BK303 |
| IV | BK406 | Practical Lab IV | 0-0-3-1 | BK306 |
| V | BK501 | Specialized Bakery Techniques | 3-1-0-4 | BK401 |
| V | BK502 | Food Innovation and R&D | 3-1-0-4 | BK402 |
| V | BK503 | Advanced Quality Assurance Systems | 3-1-0-4 | BK403 |
| V | BK504 | Consumer Behavior in Food Industry | 2-1-0-3 | BK404 |
| V | BK505 | Capstone Project Planning | 0-0-3-2 | BK405 |
| V | BK506 | Practical Lab V | 0-0-3-1 | BK406 |
| VI | BK601 | Mini Project I | 0-0-3-2 | BK501 |
| VI | BK602 | Mini Project II | 0-0-3-2 | BK502 |
| VI | BK603 | Advanced Product Development | 3-1-0-4 | BK503 |
| VI | BK604 | Food Analytics and Data Science | 3-1-0-4 | BK504 |
| VI | BK605 | Final Year Thesis/Capstone Project | 0-0-6-4 | BK505 |
| VI | BK606 | Practical Lab VI | 0-0-3-1 | BK506 |
| VII | BK701 | Industry Internship | 0-0-6-4 | - |
| VIII | BK801 | Research and Innovation Workshop | 3-1-0-4 | BK605 |
| VIII | BK802 | Final Capstone Presentation | 0-0-3-2 | BK701 |
| VIII | BK803 | Professional Development and Placement Preparation | 2-1-0-3 | - |
| VIII | BK804 | Graduation Thesis | 0-0-6-4 | BK802 |
Advanced Departmental Electives
Students in their final years have the opportunity to choose from several advanced departmental electives that allow them to specialize in areas of interest:
- Advanced Fermentation Processes: This course explores modern techniques used in fermentation, including controlled fermentation environments, biochemistry of yeast activity, and biotechnology applications in Bakery production.
- Nutritional Bakery Science: Focuses on functional ingredients, dietary restrictions, and the development of health-conscious products such as low-sugar or high-fiber baked goods. Research projects may include developing allergen-free alternatives or incorporating superfoods into traditional recipes.
- Confectionery Science: A niche track focusing on chocolates, candies, and sweet treats, this course covers chocolate tempering, sugar crystallization, and flavor chemistry. Students learn about the technical aspects of confectionery creation while exploring creative possibilities for fusion flavors and innovative textures.
- Sustainable Food Systems: Emphasizing environmental responsibility, this specialization examines how Bakery practices can reduce waste, conserve resources, and promote sustainability. Topics include composting organic waste, reducing energy consumption in ovens, and sourcing locally grown ingredients.
- Food Innovation & Product Development: Designed for students interested in entrepreneurship, this track focuses on identifying market trends, conducting consumer research, and launching new products. Students work on developing prototypes, creating business plans, and presenting innovations to potential investors.
- Food Safety & Quality Management: This specialization prepares graduates for roles in regulatory compliance, food safety auditing, and quality assurance within Bakery operations. Students study international standards such as ISO 22000 and GMP (Good Manufacturing Practices).
- Bakery Marketing & Business Strategy: Combining business acumen with culinary knowledge, this track prepares students for leadership roles in Bakery enterprises. Courses cover branding, market analysis, pricing strategies, and digital marketing approaches tailored to the food industry.
- Functional Foods in Bakery: This track explores the integration of functional ingredients into Bakery products to enhance health benefits. Topics include probiotics in bread, omega-3 enriched pastries, and antioxidant-rich baked goods designed for specific consumer segments.
Project-Based Learning Philosophy
The department's philosophy on project-based learning is centered around fostering innovation, teamwork, and practical application of theoretical concepts. Students are encouraged to engage in both mini-projects and a final-year thesis/capstone project that align with their interests and career goals.
The mandatory mini-projects are undertaken during the sixth semester and involve working closely with faculty mentors on real-world challenges faced by the industry. These projects typically span 3-4 months and require students to apply scientific methods, data analysis, and design thinking to solve complex problems in Bakery production or research.
For the final-year thesis/capstone project, students select a topic under the guidance of a faculty advisor. The process begins with proposal development, followed by literature review, experimental design, data collection, and presentation preparation. The final project is evaluated based on originality, methodology, execution, and impact.
Students are encouraged to collaborate with industry partners, research institutions, or startups to gain exposure to current trends and practices in the field. Faculty mentors play a crucial role in guiding students through each stage of the project lifecycle, ensuring academic rigor and professional relevance.