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Our flagship diploma program teach practical managerial and entrepreneurial skills and making them ideal for highschool graduates who seeking careers in the luxuary hospitality, Food and Beverage and pastry industries.

Date : Class upon request
Time : 09.30 am - till complete
Duration : 12 months program For 4 Students
Skill prerequisite : None. Suitable for beginners

COURSES STRUCTURE

3 months - 1
Basic Level - 1st Semester

3 months - 2
Intermedeate Level - 2nd Semester

3 months - 3
Advanced Level - 3rd Semester

12 month program - 9 months practical and theory + 3 months industrial training.

Basic Level Theory Schedule for Twelve months
Basic TheoryBreadsBreakfast PastriesCakes & GateauxChocolate & PralinesCookies








  • Food - preparation
    and technique
  • Bread temperature
  • Focaccia
  • Fougasse - Ciabatta
  • Hard Roll - Baguette
  • Milk Bread
  • Multigrain bread - 8 grains
  • Pain complet - whole wheat bread
  • Pain Seigle - Rye Bread
  • Pizza - Fluffy
  • Soda Bread
  • Soft Roll
  • Unleavened Bread
  • Apple Fritter
  • Banana Bread
  • Sosage Roll
  • Bugnes Lyonnaises
  • Carrot Muffin
  • Croissant Basic
  • Cinomon Roll
  • Pate Feuilletee Puff Dough
  • Blackberry Charlotte
  • Lady Finger
  • Blackforest
  • Chocolate Chandily
  • Red velvet cake
  • Moka
  • Genoise
  • Swiss roll
  • Moulding and Tempering
  • Dark Chocolate Ganache
  • Sesame Ganache
  • Raspberry Proline
  • Hand rolled Truffle
  • Salted Almond Bar
  • Chocolate Mandola
  • Biscotti
  • British Scone
  • Floretine
  • Leckerlis
  • Macarons Italian Meringue
  • Oatmeal Raisin Cookies
  • Parmesan Chilli Cookies
  • Sable Viennois
  • Shortbread
Petite GateauPlated DessertsTarts & PieCelebration CakeBasic French PastriesBasic Assessement
  • Baked Cheesecake
  • Chilled Cheesecake
  • Baked yogurt
  • Cotton soft Cheesecake
  • Eclair
  • Raspberry Lime - Souffle
  • Strawberry Chocolate
    Sea Salt
  • Apple Strudel
  • Apple Tatin
  • Berry Vanilla Glace
  • Creme Brulee
  • Creme Caramel
  • Nougat Glace
  • Sabayon
  • Vanilla Panna Cotta
  • Apple Pie
  • Chocolate Tart
  • Flan Patissier with Blitz
  • Puff
  • Fresh fruit Tarlet
    Strawberry Tart
  • Linzer Tart
  • Pear Tart
  • Tart Royale
  • Eight inch cake
  • Fondant Covering
  • Colouring Fondant
  • Fondant Figures
  • Buttercake and Cupcakes Flour methods
  • Buttercake and Cupcakes
  • Chocolate Macaron
  • Dacquoise
  • Meringuette Apricot
    Chocolate Mousse cake
  • Savarin - Babas
  • Milk Bread
  • Carrot Muffin
  • Cream Brulee
  • Chocolate Tart
  • Biscotti


Intermediate Level Schedule for Twelve months
Intermediate TheoryBreakfast pastriesChocolates Bonbons & BarsCookiesChees cake & PetitfourPlated Desserts







  • Theory - Food Hygiene
    and Sanitation
  • Danishes pastry
  • Chocolate croissant
  • Egg brioche
  • Doughnut dough
  • Burliner
  • Patefeuilletee - Puff dough
  • Cinnamon roll filling
  • Crownut
  • Flavoring chocolate
  • Hand rolled truffle
  • Caramel ganache
  • Chocolate & pralines
  • Milk chocolate truffle
  • Madagascar
  • Pear & Kalamansi pata defruit
  • Rasberry star anise ganache
  • Rocher chocolate almond
  • Salted pistachio bar
  • Chocolate Chilli Cookies
  • Raisin Sandwich
  • Granola Bar
  • Coconut Cookies
  • Snow Cream Bar
  • Chocolate Chip Cookies
  • Chess Cookies
  • Berries Pavlova
  • Baked Cheese Cake
  • Grannys Smith Apple Souffle
  • French Macron
  • Strawberry Muffine
  • Chocolate Marquise
  • Walnut Brownies
  • Tiramisu Surprise
  • Coffee Vanilla Pannacotta
  • Duel Chocolate Mousse
  • Mille Feuille
  • Paris - Brest
  • Chocolate mousse and
    orange confit
Sugar Paste ArtClassic cakeTarts & PiesBreadsIce cream / Gelato / SorbetFinal Assessment
  • Two tier cake
  • Dummy cake
  • Sugar Decoration Technique
  • Fondant
  • Royal Icing
  • Gumpaste and Foliage
  • Airbrush Gel Colour Technique
  • Colouring Metallic
  • White Forest Pastry
  • Death by Chocolate
  • Opera Sponge Cake
  • Peanut Chocolate Log
  • Sachar Chocolate Cake
  • Fruit Meringue Pie
  • Cherry Tart Royale
  • Salted Caramel Chocolate Tart
  • Apple Tattice Tart
  • Chocolate Pecan Pie
  • Savory Quiche Tart
  • Burger Bun / Hot dogs
  • Lavash
  • Puglise
  • Milk Bread
  • Pan di Ramerino
  • Pan de Sal
  • Capsicum / Garlic Rolls
  • Naan Breads
  • Cheese Pizza
  • Earl grey parfait
  • Mac chocolate
  • Mac strawberry
  • Maple cake
  • Vacherin
  • Vanilla ice cream
  • Chocolate macaron
  • Chocolate Chilli Cookies
  • Salted Caramel Tart
  • Lavash
  • Cinomon Bun
  • Penut Chocolate Log
  • Red Velvet Cake
  • Paris-Brest


Advanced Level Schedule for Twelve months
Advanced Theory SubjectSavoury CanapesWedding Cake Advanced LevelModern French PastriesViennoiserieTart & Torte
  • Theory subjects
  • Food safety & product quality in food operations
  • Principles of materials used for baking.
  • Health, safety and
    environmental systems in food operations
  • Egg mimosa
  • Homemade ketchup macaron
  • Mini naans chicken curry coriander
  • Mushroom vol-au-vent
    Onion tart
  • Pissaladiere nicoise
  • Russian blinis
  • Basil & tomato bruschetta
  • Milk bread
  • Mayonnaise
  • tomato tapenade millefeuile
  • Cheddar scones
  • 3 tier dummy cake - styrofoam
  • Royal icing - piping
  • Gum paste - flowers
  • Airbrush - technique
  • Pastillage - art
  • Black prince
  • Blueberry dream
  • Mont Blanc
  • Robusta
  • Tiramisu yule-log
  • Exotic cheese cake log
  • Ispahan
  • Religieuse
  • Bermuda triangle
  • Brioche parisienne
  • Banishe and croissants
  • Fruit and nut danishes
  • Lemon berry brioche
  • Pannetons
  • Mango cream danishes
  • Savoury Danish
  • Basque cafe torte
  • Chocolate raspberry tart
  • Apple saffron torte
  • Grapefruit tart
  • Citrus tart
  • Orange sable briton torte
  • Madagascar tart
  • Hazelnut swril tart
Travel CakesBreadVerrinesEntremet & CakesChocolate Show PieceDiploma Assessment Advance Level
  • Vanilla & chocolate buttercake
  • Orange chocolate travel cake
  • Cakes aux Fruit confit
  • Lemon cake
  • Pistacchio melting cake
  • Red fruit voyage
  • Cherry financiers
  • Chocolate ingot cake
  • Abricot crumble butter cake
  • Baguette with autolyse
  • Challah
  • Foccacia
  • Genzano bread
  • Baguette
  • Olive levain
  • Pain seigle - Rye bread
  • Pain de campagne
  • Pizza napolitano margarita
  • Roasted garlic levain
  • Pina colada
  • Lemonade
  • Budino
  • Pistachio raspberry
  • Yogurt berries
  • Pitaya
  • Nutty
  • Madagascar
  • Side car
  • Passion Oolong
  • Pommes
  • Irish coffee
  • Barista
  • S.I.N.
  • Mille Feuille Caramel
  • Raspberry rose St.Honore
  • Fruit rouge de roule
  • Calamondin
  • L’orange - Tart style
  • Cassis vanilla
  • Showpieces & flowers
  • Design and texture
  • Finishing and embellishing method
  • Contemporary designs to enhance the sculpture
  • Milk Bread
  • Exotic cheese cake
  • Onion Tart
  • Pannetons
  • Vanilla- chocolate cake
  • Nutty
  • L’orange - Tart style
12 MONTH ADVANCE DIPLOAMA AND CONFECTIONARY

Monday to Thursday
9.30am to 4.00pm
Twelve month sessions

Inclusions:

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

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
  • Diploma in pastry by   National skill India Mission Promoted by
    Govt. of India

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An International Certification

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