Rs 1,000 - Rs. 3,000 + GST *Fees variable on selection of course

A 4-hour course which covers a topic specialized intensive hands-on training and learning. Choice of topic in the series is applicable and charges are designed as per the requirement.

Rs. 6,000 - Rs. 25,000 +GST *Fees variable on selection of course

A 20 hour customized hands-on practical course which covers a series of bakery products. Choice of topic in the series is applicable and charges are designed as per the requirement.Series of Breads/ Frosted Cakes/ Biscuits and Cookies/ Dry Cakes/ Laminated Pastry/ Entremets/ Chocolate Art/ Sugar Art/ Cold Dessert/ Hot Dessert/ Fondant Art/ Pies and Tarts/ Icing/ Wedding Cakes etc.

Rs.15,000/- +GST *Fees

80 hour intensive hands-on practical course of Bakery and Confectionery certificate will be provided on the completion of the course.

In this program you will learn:

Breads: Slice Bread, Burger Buns, Pao Bread, Pizza-Base,French Baguette, Hard Rolls, Dinner Rolls, Focaccia, Tie Bread, Tiger Bread, Puff.Frosted Cakes: Vanilla Cake, Pineapple Cake, Mixed-fruit Cake, Chocolate Cake, Red Velvet Cake, Black Forest Cake, Carrot Cake Paan Cake, Rasmalai Cake, Overloaded Chocolate Cake Frosting: Whip Cream Frosting Techniques, Piping Techniques, Decoration. Biscuits and Cookies: Peanut Butter Cookies, Chocolate Chip Cookies, Marble Cookies, Cumin Biscuits, NaanKhatai, Atta Biscuit, Almond Cookies, Melting Moments, Coconut Cookies, Butter Cookie Dry Cakes: Centre-filled cakes, Marble cake, Almond cake, Whole wheat Cake, Jaggery Cake, Chocolate Cupcakes, Oat and Raisin Muffins

6 months course with hands-on training in our fully equipped Bakery Lab.This course will prepare for the job in 5-star hotels, big restaurant chains, cruise-lines etc. The course includes intensive hands-on practical classes and covers basic theory too. This course includes art and science used in bakery and confectionery

6 months course with hands-on training in our fully equipped Bakery Lab.This course will prepare for the job in 5-star hotels, big restaurant chains, cruise-lines etc. The course includes intensive hands-on practical classes and covers basic theory too. This course includes art and science used in bakery and confectionery

On completion of this course, you will learn

 Basics of Bakery Science and Ingredient

Preparation of Basic Breads, Artisanal Breads, Hearth Bread

Preparation of Cake, Gateaux, Entremets, Wedding Cakes

Types of Icing, Frosting and Filling

Types of Laminated Pastry such  as Croissant, Danish, Puffs etc.

Types of Choux Pastries such as Éclair,  Profiterole, Religieuse etc.

Types of Mousse, Panna Cotta, Ice Cream, Gelato,  Sorbet, Custards, Pudding etc.

types of Cookies and Biscuits

Sweet and Savoury Pies and Tarts

Macaron, Brownies, Canapés, Soufflé, Cheesecakes etc.

Chocolate art, Sugar art, Salt Dough Art, Candies, Bon-Bons,

Truffles, Meringue etc

The one year diploma programme is a complete course that will prepare for a job in bakery and hotel industry. The course includes both theoretical and practical knowledge of Bakery & Patisserie. The course trains tobecome a Professional Bakery Chef and be able to lead a group of chefs and efficiently handle jobs likemenu planning, recipe development, cost control and inventory management. Our placement cell also offers placement assistance to the students

The one year diploma programme is a complete course that will prepare for a job in bakery and hotel industry. The course includes both theoretical and practical knowledge of Bakery & Patisserie. The course trains tobecome a Professional Bakery Chef and be able to lead a group of chefs and efficiently handle jobs likemenu planning, recipe development, cost control and inventory management. Our placement cell also offers placement assistance to the students

 At the end of this Program you will learn:

 ·Introduction to Bakery and Patisserie, Ingredient Role and Functions,

·Bakery Science and Management ·

 Vendor Identification and Management ·Safety and Hygiene ·Computer Awareness.

 ·Prepare Basic Breads, Artisanal Breads, Hearth Breads

·Prepare Cakes, Gateaux, Entremets, and Wedding Cakes. ·

Learn types of Icing, Frosting and Filling. ·

Prepare types of Laminated Pastry such as Croissant and Puffs. ·

Types of Choux Pastry such as Éclair, Profiterole, and Religieuse. ·

Prepare various types of Mousse, Panna-Cotta, Pudding

·Ice Cream, Gelato, Sorbet, Custards,

· Cookies and Biscuits, Candies, Bon-Bons

·Sweet and Savoury Pies and Tarts, Macarons, Brownies,

 ·Canapés, Soufflé, Cheesecakes, Meringue, Truffles, ·Chocolate art, Sugar art, Salt Dough Art etc.