Professional Programmes Courses

18 Months Advance Diploma Professional Programmes Course (Level 3)

Overview: This Level 3 Course is 18 months long advanced Diploma course in Bakery and Patisserie accredited by City and Guilds, London. With a combination of theoretical and practical classes, this extensive course gives a thorough insight for leaners about the various techniques prevailing in the industry. Students who have completed their Level 2 course can further apply to upgrade for a level 3 course with 6 months duration only.

How the Course is Structured?

Accredited with City & Guilds, London this 18 Month Chef Level 3 course program has all the elements to transform young amateurs into bakery professionals. For 12 months students go through extensive practical training under the guidance of IBPA professors who give them a thorough learning and best industry practices. Grinding the next generation of students into basic fundamentals, techniques and daily activities that are must for their learning curve.
For the next 6 months, students are on live industrial training in the topmost five-star hotels and restaurant for experiencing the daily work schedules for maintaining a professional bakery. After which their internal assessment is carried out with examinations later along with there are opportunities to get placements in the topmost hotels and restaurant chains.


Regular Assessment

IBPA ensures students get the right attention and focus on their approach to grasp the comprehensive baking techniques in every session. Extra instructors are provided in each session when the teacher-student ratio goes above than 1:8. These checks, tests and priorities keep students on the path for acquiring sophisticated skills with impeccable experience.

Internships & Placements

First, 12 months with 48 weeks are dedicated to practical learning in the institute with the rest of the 6 months for training in the industry. They must go through the rigours of daily activities inside these professional bakeries. After the completion of the industrial training, the student needs to report back for a quick review of their training and assessment after which companies come for placements. IBPA is connected with some of the best hotel and restaurant chains who offers best opportunities for newcomers to gain the right experience at the beginning of their career.

Course Accreditation:

This Diploma is accredited by City & Guilds, London which upon completion can pursue a career in this artistic field or take a further initiative in International degree and Courses.

Who Can Enroll?

  • Minimum 16 years of Age
  • Students must be 12th Passed in any certification board from India


Summer Session: 9th July
Winter Session: last week of January

Weekly Details:

  • Week 1&2: Weights, measures scaling and conversions
  • Week 3: Basic artisan and ethnic breads
  • Week 4&5: Practical baking techniques
  • Week 6&7: Pastry doughs, pies, sauces and fillings
  • Week 8&9: Cream, custards and icing
  • Week 10&11: Petit Four Filo pastry-pear strudel. filo cup, baklava Plating and presentation styles Costing
  • Week 12&13: Souffles and frozen desserts
  • Week 14&15: Specialty cakes, gateaux and torte
  • Week 16&17: Chocolate Technique of Tempering & Sculpture
  • Week 18&19: Sugar Work Fondant & Icing
  • Week 20&21: Amuse Bouche Plating and presentation styles Costing
  • Week 22, 23&24: Interpersonal & Communication Skills Work effectively as a cook Provide service to customers Show social and cultural sensitivity Manage conflict Communicate on the telephone Coach others in job skills Exam-Theory and Practical (Mandatory for Certification) Arranged by IBPA –New Delhi
  • Week 25: Supervisory skills in the hospitality industry
  • Week 26: Developing productive working relationships with colleagues
  • Week-27: Contributing to the control of resources
  • Week 28: Contributing to the development of recipes and menus.
  • Week 29: Maintain the health, hygiene, safety and security of the working environment
  • Week 30: The principles of food safety supervision for catering
  • Week 31&32: Practical gastronomy
  • Week 33&34: Produce fermented dough and batter products.
  • Week 35&36: Produce petit fours
  • Week 37&38: Complex petit products
  • Week 39&40: Produce hot, cold and frozen desserts, ice cream and sorbets.
  • Week 41&42: Produce biscuits, cakes and sponges
  • Week 43&44: Chocolate displays
  • Week 45,46,47&48: Sugar display pieces, costing, entrepreneurship, buffet presentation and plating

Fees Structure:

  • Tuition Fee Rs 3,36,355
  • International Fee Rs 40,000
  • Library Fee Rs.5000
  • GST Rs. 68,644
  • Total fees for 18 months Rs. 4,50,000

Booking Amount: Rs 5000

Note: Program Fees Include the following

  • Registration fee with City and Guilds
  • Examination fee
  • Diploma Certificate
  • All course and study material
  • Ingredients and heavy equipment Usage
  • Every day tasting session/take home your creations
  • Internship in 5 Star hotels
  • 100% Assistance in Placement after Course Completion
  • Personality development workshop by Inspire Living

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