Diploma in pastry and confectionary is 6 months program. This course is 90% practical 10% theory. Our text book and notes are in English and we give further explanation according to student’s preferred language. We go by small classes. This is to ensure the full and attention of each student.

Date : Class upon request
Time : 09.30 am - till complete
Duration : 6 months program For 4 Students
Skill prerequisite : None. Suitable for beginners

Subject includes:


3 months - 1st semester

  • cookies
  • plated desserts
  • classic wedding cake
  • travel cakes
  • chees cake & petitfour
  • breakfast pastry
  • tart & pies
  • entremet and gateaux
  • chocolates bonbons & bars
  • breads
  • classic cake
  • assessment

3 months - 2nd semester

  • theory intermediate
  • bread
  • advanced theam cake
  • tart and pie
  • advanced level travel cake
  • petit gateau
  • entrement and cake
  • chocolates and praline
  • french pastries and cake
  • petit fours
  • modern plated desserts
  • final assessment

1st Semester Schedule for Six months
CookiesPlated Desserts Classic Wedding CakeTravel CakesChees cake & PetitfourBreakfast pastries
  • Chocolate Chilli Cookies
  • Raisin Sandwich
  • Granola Bar
  • Coconut Cookies
  • Snow Cream Bar
  • Chocolate Chip Cookies
  • Chess Cookies
  • Tiramisu Surprise
  • Coffee Vanilla Pannacotta
  • Duel Chocolate Mousse
  • Mille Feuille
  • Paris - Brest
  • Two tier cake
  • Dummy cake
  • Sugar Decoration Technique
  • Fondant
  • Royal Icing
  • Gumpaste and Foliage
  • Airbrush Gel Colour Technique
  • Colouring Mettalic
  • Honey Rose Mary Cake
  • Red Velvet Cake
  • Edwardian coffee cake
  • Orange sheet cake
  • Pineapple upside down cake
  • Butter scotch cake
  • Berries Pavlova
  • Baked Cheese Cake
  • Granny Smith Apple Souffle
  • French Macron
  • Strawberry Muffine
  • Chocolate Marquise
  • Walnut Brownies
  • Danishes pastry
  • Chocolate croissant
  • Egg brioche
  • Doughnut dough
  • Burliner
  • Patefeuilletee (Puff dough)
  • Cinnamon roll filling
  • Crownut
Tarts & PiesEntremet & GateauxChocolates Bonbons / BarsBreadsClassic cakeAssessment
  • Fruit Meringue Pie
  • Cherry Tart Royale
  • Salted Caramel Chocolate Tart
  • Apple lattice tart
  • Chocolate Pecan Pie
  • Savory Quiche Tart
  • Green Tea Entrement
  • Green Tea Mousse
  • Green Tea Glaze
  • Rasberry Cream
  • Amandima
  • Almond Sponge Cake
  • Orange Cremiux
  • Almond Supream Cream
  • Moulding and Tempering
  • Dark Chocolate Ganache
  • Sesame Ganache
  • Raspberry Proline
  • Handrolled Truffle
  • Salted Almond Bar
  • Chocolate Mandola
  • Burger Bun / Hot dogs
  • Lavash
  • Puglise
  • Milk Bread
  • Pan di Ramerino
  • Pan de Sal
  • Capsicum / Garlic Rolls
  • Naan Breads
  • Cheese Pizza
  • White Forest Pastry
  • Death by Chocolate
  • Opera Sponge Cake
  • Peanut Chocolate Log
  • Sachar Chocolate Cake
  • Chocolate Chilli Cookies
  • Salted Caramel Tart
  • Lavash
  • Cinomon Bun
  • Penut Chocolate Log
  • Red Velvet Cake
  • Paris-Brest


II nd Semester Schedule for Six months
Theory IntermediateBreadAdvanced celebraties cakeTart and PieAdvanced Level Travel CakePetit Gateau
  • Hygiene
  • Handling utensils
  • Handling ingredients
  • Selection of ingredients
  • Hygiene personal
  • Storage of food
  • Dough temperature
  • Baguette
  • Raisin Bagels
  • Brioche
  • Cheese health bread
  • Focaccia
  • Multigrain bread
  • Pizza (Fluffy)
  • Pain complet (Whole wheat bread)
  • Design and decorate an
    impressive celebrating cake
  • Sugarveli, air brushing
    How to use impression mat
  • Methods of modeling stucking
    and clour shading your cake
  • Different types of techniques
    in covering cake with fondant
  • Lemon Tart
  • Pear tart
  • Fruit tart
  • Cream tart
  • Flan pattissier
  • Apple pie
  • Linzer tart
  • fresh fruit tartlets
  • Dobos sponge
  • Orange chocolate cake
  • Lemon cake
  • Pistachio melting
  • Chocolate cake
  • Red fruit voyage cake
  • Chocolate ingot cake
  • Apricot crumble butter cake
  • Baked cheese cake
  • Chilled cheese cake
  • Cotton soft cheese cake
  • Eclair
  • Raspberry religieuse
  • Babas
  • Red velvet cup cake
Entremet and CakeChocolate and PralineFrench Pastries and CakePetit FourModern plated dessertsFinal Assessment
  • Black forest revisited
  • Apricot chocolate sacher
  • Earlgrey orange entremet
  • Blueberry log cake
  • Moka
  • Strawberry confite cake
  • Hazelnut praline
  • Salted almond bar
  • Coffee ganache
  • Rum and raisin truffle
  • Caramel chocolate
  • White chocolate
  • Strawberry
  • White chocolate
  • Pistachio muffine
  • Rich and moist
  • Machacino cake
  • Raspberry pistachio
  • White chocolate roulade
  • Pineapple coconut dream cake
  • Supream
  • Cherries jubile thiramisu
  • Apricot pate de fruit
  • Strawberry macaron
  • Lemon dream velvet
  • Mango Heaven
  • Blueberry lamington
  • Coffe crunchy Praline
  • Cream brulee
  • Fruit jelly pannacotta
  • Chocolate fondant
  • Cream caramel
  • Apple strudel
  • Creap suzette
  • Raspberry
  • Chocoolate sea salt
  • Strawberry macaron
  • Raspberry pistachio
  • White chocolate rulade
  • Focaccia
  • Apple pie
  • Orange chocolate cake
ADVANCED PROGRAM IN PASTRY AND BAKERY ARTS

Monday - Friday
9.30am to 4.00pm
Six month sessions

Inclusions:

  • Recipe booklet
  • Chef’s uniform
  • Ingredients
  • Students can consume / take away the products
  • Internship with leading hotel / industry / Backery / Cafe 3 months

Theory Subject

  • Food safety & product quality in food operations
  • Principles of materials used for baking.
  • Health, safety and environmental systems in food operations

Certificates:

You will be granded:

  • Advance Diploma Certificate in pastry by
    Cassolate the baking academy
  • Certification of skill by National Skill India Mission promoted by
    Govt. of India

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