Diploma Program in Baking & Pastry
Certified by City & Guilds, London
Introducing the 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
2. Pastry
Learnings:
- Short Crust Pastry
- Tarts and Pies
- Puff Pastry
- Choux Pastry
Learnings:
- Cake Inserts
- French Biscuit
- Crunchy Layering
- Glazing
- Velvet Spraying
- Chocolate Mousse
- Entremets Assembly
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
- Chocolate
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
Develop the knowledge and ability to create Striking Display Pieces, whilst learning Innovative Chocolate Techniques. This module focuses on creating a synergy between the Medium of Chocolate and Artistic Presentation to make Showpieces of the Highest Standard
4. Desserts
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
- Innovative and Trending Flavors
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
5. Boulangerie
Learn about different leavening agents and their action with different ingredients in the process of bread making. Gain an ability to assess the quality of baked food, understand the faults and apply the necessary measures to correct them
Learnings:
- 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
- Croissanth
- Danish
Discover enriched-bread making containing multiple variations and creatively designed breads
Learnings:
- Traditional European Bread
- Advanced European Bread
- Bake Artisan Breads
- Sour Dough and variations
6. Beyond Baking
Photographing food is something we all love to do. From a casual ‘clicker’ to a pro, who doesn’t do it? In the business of Pastry, a great picture says much more than a ‘thousand words. In these classes, you will be taught a mix of technical as well as creative concepts.
Learn the Art of Pastry from the cradle of its birth, France. We have tied-up with a Global Education Firm to facilitate internships for you for a period of 4-6 months. What can be better that getting paid in Euros, while learning with the best.
In this module, you will be taught the basic concepts of food costing. We understand that a business not only needs the touch of art, but also the sense of financial prudence.
Becoming a Food Entrepreneur is s shared dream amongst all of us. Let’s understand and learn how to make that happen from professionals who have done just that. Whether you dream of setting up a café, a commercial kitchen, or a home-baking business, these classes will provide you the required foundation.
Observe and interact with professionals from known hotel chains by visiting their place of work. Learn how commercial kitchens look, how is the process managed, the system, the hierarchy and so on
Lemon Cup Cake’ or ‘Lemon Sponge with a white chocolate buttercream and white chocolate shavings.? Well, there is a way to present, brand, and market, desserts. Learn concepts of marketing & branding to understand business, and to better serve your customers
A clean working station and hygienic kitchen is the hallmark of a true chef. Well, we don’t just preach this, we practice it, and we also impart it. Global practices, principles and standards for food safety forms the core of these classes
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.
