EggFree Diploma Program in Baking & Pastry
The Diploma in Professional Patisserie is the flagship program at Mejoria International School of Pastry. This intensive 4-month, hands-on program is designed to develop the technical expertise, creativity, and confidence required to become a professional pastry chef. Whether your goal is to launch your own pastry venture or work in the kitchens of leading restaurants and bakeries, this program equips you with the essential skills to succeed.
The diploma program is structured in two progressive stages:
Certificate Course – 6 Weeks
Focused on building a strong foundation in baking and pastry techniques.
Advanced Certificate Course – 10 Weeks
Designed to refine and elevate your skills with advanced patisserie, plated desserts, and chocolate work.
Upon successful completion of both courses and the final assessments, students are awarded the Diploma in Professional Patisserie from Mejoria International School of Pastry.
The curriculum begins with core fundamentals and gradually advances to professional-level baking, pastry, and chocolate-making techniques. In addition to technical training, the program also emphasizes entrepreneurial and operational skills, helping students understand how to build and manage a successful pastry business.
To ensure real-world readiness, students also undergo industrial training, allowing them to experience professional kitchen environments and bridge the gap between classroom learning and industry practice.
This holistic approach prepares graduates to confidently step into the industry as professional bakers, pastry chefs, chocolatiers, or pastry entrepreneurs.
Certified by City & Guilds, London
Introducing the EggFree Diploma Program on Baking & Pastry
1. Cake
This module is dedicated to the darling of the baking world – Cake! Perfect your fundamentals and master advanced techniques as well.
Learnings:
- Sponge Technique and Cake Preparation
- Piping Technique and Basic Chocolate Garnishes
- Travel Cakes
Bring your artistry to life with Sugar Crafting. This module helps you develop and perfect – advanced techniques as well.
Learnings:
- Basic Cake Decorating Techniques
- Piping Skill
- Create your own Theme Cake
Weddings are one of the sweetest moments of life and the Wedding Cake is always the centerpiece. Create Tiered Masterpieces and get hands-on with Advanced Sugar Craft.
Learnings:
- Wedding Cakes
- Icing and Filling Techniques
- Airbrushing
- Sugar Flower Creations
- Advanced Cake
- Toppers
Inspired by India’s rich culinary heritage and vibrant festivals, students learn to reinterpret beloved mithai using modern patisserie methods, refined textures, and creative presentation. From incorporating ingredients like cardamom, saffron, rose, jaggery, and nuts to reinventing classics such as Rasmalai, barfi, and Kaju Katli, the course celebrates the harmony between tradition and innovation.
2. Pastry
Learn how to make mouth-watering pastries and grasp all the granular details of the art of pastry making.
Learnings:
- Short Crust Pastry
- Tarts and Pies
- Puff Pastry
- Choux Pastry
- Filo Pastry
- Breakfast Pastry
Master multi-layered desserts using different textures – creamy & crunchy, adding the goodness of fruits and chocolates.
Learnings:
- Cake Inserts
- French Biscuit
- Crunchy Layering
- Glazing
- Velvet Spraying
- Chocolate Mousse
- Entremets Assembly
Reinvent the acclaimed Petit Gateaux and other Classic French Pastries, for the modern palate.
Learnings:
- Pastry Shop Desserts
- Stack and Molded Desserts
- Creating new textures and working with innovative flavors
- Serving Temperature
- Costing Considerations
3. Chocolate
Chocolate is the quintessential ingredient in many great desserts.
Learnings:
- Chocolate Tempering
- Chocolate Garnishing
- Chocolate Shelling
- Introduction to Single Origin
- Cocoa Butter Printing
Go beyond the basics, learn Advanced Techniques with Chocolate and Sugar.
Learnings:
- Chocolate Fudge
- Chocolate Ganache
- Chocolate Bars
- Chocolate Bon Bon
- Nougat
- Candies
- French Macaron
4. Desserts & Icecreams
This module takes you to the new additions in International Dessert Menus, as well as the experimentation on, and modernization of Classic Cakes and Desserts. Influence your senses with different fundamentals of Textures and Composition.
Learnings:
- Revisiting Classic Cakes
- Reinventing Classic Desserts
- Petit Gateaux & Modern Pastry
- Innovative and Trending Flavors
- Verrines & Jar Desserts
- Signature Creations
Explore your creativity to create a feast for your visual and gastronomic pleasures. The only limit is your creativity!
Learnings:
- Designing your own plated dessert
- Key elements for a plated dessert
- Serving temperature and plate costing
- Portion Sizing
- Basics of Icrecream Theory
- Gelato
- Icecream Magnum
- Kulfi
- Sorbets
- Icecream cakes and Sundaes
5. Boulangerie
- Science of Baking Bread
- International Breads
- Lean Dough and Enriched Dough
Crowd-pleasers and Chef Signature recipes are yours for the taking.
Learnings:
- Breakfast Pastries/ Viennoiserie
- Chef’s Signature Breakfast Pastries
- Croissant
- Danish
Discover enriched-bread making containing multiple variations and creatively designed breads
Learnings:
- Traditional European Bread
- Advanced European Bread
- Starter and Sourdough concepts
- Gluten free and Healthy Breads
6. Beyond Baking
Course Features
Food Safety & Personal Hygiene
Food safety is a crucial skill to learn before baking. Gain knowledge on proper food handling, hygiene practices, and safety guidelines to ensure a clean, safe, & successful baking experience.
Basics of Baking: Breads & Cookies
Bread & cookies blend culinary and baking skills. This module explores global bread varieties, offering hands-on experience and valuable insights into the bread industry’s business aspects.
Egg Theory & French Pastry
Eggs are essential in baking and pastry. This hands-on class covers recipes for desserts, afternoon tea, egg-less options, seasonal flavors, and stunning presentations with classic cakes and tortes.
