EggFree Diploma Program in Baking & Pastry
The Diploma is the flagship program at MEJORIA INTERNATIONAL SCHOOL OF PASTRY. This 6-month, hands-on course is designed to equip you with the skills to become a professional pastry chef, whether you choose to open your own pastry business or work in the kitchens of prestigious restaurants.
This program covers the fundamentals and advances to mastering baking and chocolate-making techniques, while refining your entrepreneurial skills. Along with classroom instruction, we offer industrial training to bridge the gap between theory and real-world practice. This comprehensive approach ensures a smooth transition from student to professional baker, patisserie chef, or chocolatier.
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
2. Pastry
- Short Crust Pastry
- Tarts and Pies
- Puff Pastry
- Choux Pastry
- Cake Inserts
- French Biscuit
- Crunchy Layering
- Glazing
- Velvet Spraying
- Chocolate Mousse
- Entremets Assembly
- Pastry Shop Desserts
- Stack and Molded Desserts
- Creating new textures and working with innovative flavors
- Serving Temperature
- Costing Considerations
3. Chocolate
- 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
- Science of Baking Bread
- International Breads
- Lean Dough and Enriched Dough
- Breakfast Pastries/ Viennoiserie
- Chef’s Signature Breakfast Pastries
- Croissanth
- Danish
- Traditional European Bread
- Advanced European Bread
- Bake Artisan Breads
- Sour Dough and variations
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.
