The 6-Week Professional Baking & Pastry (Classic) Certificate Course at Mejoria International School of Pastry provides a comprehensive foundation in modern baking and pastry techniques through intensive hands-on training. The program covers a wide range of bakery essentials including cookies (sweet and savory), brownies, cupcakes, muffins, cheesecakes, tea cakes, café-style baking, and international puddings.

Students learn cake frosting, whipping cream design, nozzle work, fondant decoration, and celebration cake creation, along with advanced skills such as wedding cake stacking and presentation. The course also introduces tarts, quiches, lamination, puff pastry, macarons, madeleines, and Parisian desserts such as entremets.

Bread making is a key component, covering yeasted breads, international breads, enriched breads, donuts, and the science of gluten and dough development. Students are also introduced to the world of chocolate with couverture basics, bean-to-bar understanding, ganache theory, compound chocolate, truffles, and sugar confectionery.

In addition to technical skills, the program explores the science of baking, ingredient functionality, egg and eggless baking, healthy baking techniques, and allergy-friendly baking including sugar-free, gluten-free, and vegan options.

To prepare students for real-world opportunities, the course also includes costing, menu planning, food photography basics, equipment knowledge, and understanding how to set up and operate a bakery unit, making it ideal for those aspiring to become professional bakers, pastry chefs, or bakery entrepreneurs.