CHAPTER1: INTRODUCTION TO CONFECTIONERY

Unit Overview & Description
Introduction to Confectionery
Scope of Confectionery
Confectionery Terms
Small and Large Equipment used in Confectionery
CHAPTER2: ROLE OF RAW MATERIAL USED IN CONFECTIONERY

Unit Overview & Description
Introduction to Role of Raw Materials used in Confectionery
Essential Ingredients for Cake
Optional Ingredients for Cake
Storage of Raw Materials
CHAPTER3: MOISTENING AGENTS

Unit Overview & Description
Introduction to Moistening Agents
Milk
Eggs
Water
CHAPTER4: FATS AND OILS

Unit Overview & Description
Introduction to Fats and Oils
Composition of Fats and Oils
Functions, Types and Storage of Fats and Oil in Confectionery

CHAPTER5: LEAVENING AGENTS

Unit Overview & Description
Introduction to Leavening Agents
Importance of Leavening Agents
Types of Leavening/Areration
CHAPTER6: CAKE MAKING METHODS

Unit Overview & Description
Introduction to Cake Making Methods
Sugar Batter Method
Flour Batter Method
Genoise /Sponge Method
All in one Blending Method