International Diploma in Baking and Patisserie program is designed for people who wanted to take Baking as a Career, Start a job in the field of Baking or as an Entrepreneur. The course start from basics of Baking with 100% hands on training and gives a complete coverage of the baking and patisserie techniques currently used by the international Fraternity.

Overall 480 hours of hands on training. Assessed and Certified by City & Guilds, UK; Certificate Valid in Over 80 Countries.

Course Duration and Timing

Extensive 480 hours of hands-on learning experience.
5 Months course
Weekly 3 days of class
Timing – 9.00 am to 5.00 pm

Course Highlights

Buffet Assessment
Bake Sale
Industrial Visit
Introduction to Entrepreneurship
Career Counseling and Internship/Placement

For people looking to get an internationally recognised Diploma. Entrepreneurs who want to start their own business.

Fees

Course Fee – Rs 3,75,000/- plus GST
Payable in 2 terms
Fees include Baking Tool kit, Uniform Set, Assessment Fee, Course ware & Ingredients.

10:00 AM – 5:30 PM (3 Days a week)

Eligibility

Student age should be 16 years or above.
Student should be able to read, write and speak English.

Accommodation

Third party hostel facility can be arranged on request for outstation students at additional costs.

Diploma Framework

- Module 1 – Theory
  - Food Safety / Kitchen SOPs
  - Patisserie Principles
  - Hospitality Principles
- Module 2 – Breads
  - Artisan Breads
  - Enriched Breads
- Module 3 – Quick Leavened Products
  - Travel Cakes
  - Cupcakes & Quick Breads (Muffins, Scones)
  - Cookies
- Module 4 – French Classical Pastries
  - Puff
  - Croissant & Danish
  - Choux Paste
  - Tarts – Sweet & Savoury
  - Advanced Tarts
- Module 5 – Classic Desserts
  - Baked Desserts (Hot / Cold / Pudding)
  - Classic Products – Filo (Baklava, Strudel), Opera, Roulade, Tiramisu etc.
- Module 6 – Chocolates & Confections
  - Chocolates Basics
  - Advanced Chocolates – Bonbons, Truffles, Confections, etc.
- Module 7 – Contemporary Desserts
  - Petit fours
  - Entremet
  - Petit gateaux
- Module 8 – Frozen Desserts
  - Plated Desserts
  - Ice Cream, Sorbet, Gelato, Frozen Desserts
- Module 9 – Cakes
  - Cakes & Tortes
  - Fondant Celebration Cake
  - Tiered Wedding Cake
- Module 10 – Business Set up
  - Product Costing
  - Food Photography
  - Marketing- Social media

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Diploma in Baking & Patisserie Program