NIMI & DGT Pattern CBT Mock Tests for all 170 ITI Trades (75 Qs • 150 Marks • No Negative Marking)

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Non-Engineering Trade • 1 YearNSQF Level 3.5 (2023)Sector: Food Industry

NCVT Baker & Confectioner — Trade Info, Syllabus & Mock Test

The 1-year (1200 Hours) NCVT Baker & Confectioner is an official Non-Engineering CTS trade under the Food Industry sector with NSQF Level 3.5 alignment (approved 2023) and a standard batch capacity of 24 Trainees. Minimum entry qualification: Passed 10th class examination. Practise NIMI-aligned Trade Theory and Employability Skills CBT mock tests online.

Trade Type
Non-Engineering
Duration
1 Year
1200 Hours
NSQF Level
Level 3.5
Approved 2023
Batch / Unit
24 Trainees
CBT Paper
2 Subjects
75 Qs • 150 Marks
Practice Qs
32 MCQs
NIMI Aligned
Minimum Entry Qualification & Official Curriculum

Eligibility: Passed 10th class examination. (DGT CTS List Serial #73 • Sector: Food Industry)

Official DGT Syllabus PDFBharat Skills CTS BooksReport Wrong Info
NIMI / DGT CBT Simulator

Baker & Confectioner — Full NCVT CBT Mock Test

Non-Engineering Pattern • 1 Year • 2 CBT Subjects (32 Practice MCQs Ready)

Questions
32
Max Marks
64
Time Limit
48m
Neg. Marking
NONE
Choose Test Mode

Shows the right answer and NIMI technical explanation immediately after each question.

Trade Info:Non-Engineering (1 Year • Level 3.5)•Open Baker & Confectioner Full Page

Baker & Confectioner Subject-Wise Mock Tests (2)

Target any individual CBT paper below to strengthen weaker modules step by step.

All 170 NCVT Trades →
50 Exam Qs • 100 Marks10 MCQs

Trade Theory

Core technical concepts, tools, safety & operations per NIMI curriculum

Start Theory Test
25 Exam Qs • 50 Marks22 MCQs

Employability Skills

IT literacy, English communication, entrepreneurship, quality & green skills

Start Employability Test
Practical Workshop & Equipment Lab

Baker & Confectioner — ITI Practical Training View

DGT NCVT Standard Workshop Setup
Trainees in white chef coats and checked caps piping tiered cream cakes on turntables at a stainless steel island while peers load golden artisan bread loaves from a multi-deck oven beside a spiral dough mixer
Service, Hospitality & Safety

Baker & Confectioner Commercial Deck Oven & Cake Icing Lab

Practical training in artisan bread fermentation, commercial deck oven baking, spiral dough mixing, and multi-tier royal icing decoration.

Visualising tools, PPE discipline, and workshop equipment pictured here helps reinforce Trade Theory & Practical viva questions ahead of your AITT CBT exam.
Core Curriculum Focus

Key Syllabus Modules in Baker & Confectioner

  • FSSAI hygiene, HACCP food safety & raw material grading for Baker & Confectioner
  • Thermal processing, pasteurisation, dehydration & cold-chain preservation
  • Food machinery sanitation (CIP), packaging integrity & moisture testing
  • Shelf-life labelling, nutritional compliance & batch production documentation
Career & Govt Apprenticeship Scope

Job Roles & Popular Exams

  • Certified Baker & Confectioner
  • Dairy / FMCG Plant Processing Operator
  • Food Quality Control & FSSAI Assistant
  • Agro-Processing Enterprise Owner
Target Recruitments & Assessments
FCI / FSSAI Technical AsstAmul / NDDB Dairy RolesPMFME Micro-Food GrantsAPEDA Agri Export Units

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Content Verification & Error Reporting

Found any outdated duration, NSQF level, eligibility norm, DGT syllabus PDF link, or CBT answer for Baker & Confectioner? Report directly on WhatsApp (+917585821444).

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Frequently Asked Questions

Baker & Confectioner is a 1 Year (1200 Hours) Non-Engineering Craftsmen Training Scheme (CTS) trade aligned with NSQF Level 3.5. Minimum entry eligibility is: Passed 10th class examination. Standard batch/unit size is 24 Trainees.

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