DIU-BLC
Baking and Confectionery Technology (Fall 20)
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Course data
Welcome to the World of Baking and Confectionery Technology
Announcements
Course Content with outline and Books
Course Outline
Reference Books
Attendance
Introduction to baking and confectionery Technology
Handouts on lecture 1
Video resources on different baked products
Student's Q/A forum..
Baking Ingredients & functions
Handouts on Lecture 2
Difference among varieties of flour
Handouts on lecture 3
Differences between baking soda and baking powder
Handouts on lecture 4
Student Q/A forum on functions of ingredients of flour and sugar confections products
Assignment 1
1st Quiz
Quiz 1
Principles of Heat Transfer
Handouts of Lecture 5
Assignment 2
Student Q/A discussion forum
video resources on conduction ,convection and radiation
Heat and mass transfer with the machines use in Baking
handouts on Lecture 6
Student Q/A forum
Different Ovens use in baking
Assignment 3
2nd Quiz
Quiz 2
Cake and Pastry
Handouts on 7
Handouts on lecture 8
Industrial Manufacturing of Cake
Handouts on lecture 9
Assignment 4
Students Q/A forum
Midterm Instructions
Midterm Examination Fall'2020
Biscuit and cookies
Handouts on Lecture 10
Handouts oh lecture 11
Student Q/A Forum
Assignment 5
Bread
bread
Handouts on Lecture 12 & 13
manufacturing of bread
Student Q/A forum
3rd Quiz
Quiz 3
Chewing gum, candy and Chocolate
Lecture 14 (Chewing gum)
Handouts on Lecture 15 & 16 (Candy and Chocolate)
Candy and Chocolates
Chocolate Manufacturing process
Student's Q/A forum on Confectionery Products
Assignment
Submission of Assignments
Presentation
Rubrics for presentation
Submission of Presentation
Final Exam Instructions
Final Examination Question
Student Feedback
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NFE 225 (EAJ-203)
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Courses
DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Fall 20
NFE 225 (EAJ-203)
Summary
Baking and Confectionery Technology (Fall 20)
Teacher:
Effat Ara Jahan
Skill Level
:
Beginner