1 year
₹ 6,000/- Per Semester
10th Pass or Equivalent from any Madarsa recognized by Jamia Hamdard
The Study Program aim to provide contemporary education and training to meet the challenges of the evolving global scenario and changing environment in business administration. The course aimed to develop an understanding of technology and skill in process and equipment handling for the development of bakery and confectionary product.
| Medium of Instruction and English Examinations | English |
| Admission Procedure | Through admission counselling |
| Period of Completion | Not more than 04 years (08 Semesters) |
| Commencement of the Program | July and January of every year |
| Course code | Title of the Course |
| DBCT-101 | Introduction to Bakery and Confectionery Technology |
| DBCT-102 | Technology of Bakery Products |
| DBCT-103 | Practical I- Technology of Soft wheat Products |
| DBCT-104 | Practical II- Technology of Hard Wheat Products |
| Course code | Title of the Course |
| DBCT-201 | Dough Rheology and Chemistry |
| DBCT-202 | Technology of Confectionery Products |
| DBCT 203 | Practical III- Technology of Confectionery Products |
| DBCT 204 | Minor Project |
| Semester I | Semester II | ||
|---|---|---|---|
| Registration/Application Fee (One Time) | ₹ 500/- | - | |
| Program Fee | ₹ 4,000/- | ₹ 4,000/- | |
| Examination Fee | ₹ 2,000/- | ₹ 2,000/- | |
| Total Semester Fee | ₹ 6,500/- | ₹ 6,000/- | |
| Total Fees | ₹ 12,500/- | ||
Master the art of baking and confectionery with our specialized diploma program. Watch our video to discover the program's features and how it can pave the way for a successful career in the industry.
Upon completion of the Diploma in Bakery and Confectionery Technology program, you will receive the following degree certificate. :
