Professional Programmes Courses

3 Months Certificate In Home Professional Pastry

Overview: This short 12 week covers all practical Baking techniques which are used by standard hotels and restaurant giving them ample opportunities to take entry-level jobs in the industry. With better learning and experience students can carve out a successful future in Bakery with this IBCA course certificate smoothly.

How is the course structured?

Flour preparation, Dough making, Cakes, Desserts, lamination, patties, icing, and all the recipes are taught with standard methods in offering students a thorough experience in Baking. Regular challenges, practical problems, and live kitchen training allow students to grasp basic fundamentals with better precisions.
Regular weekly classes are held with more focus on practical classes with theoretical classes for comprehensive learning. In the final assessment, both practical and theoretical students are tested before being certified by IBCA. They can further pursue to study at a higher level or take an entry-level job in the industry with this certification course.


Baking Techniques

There is a special focus on teaching students all the traditional methods, techniques and skills. There are few recipes which have specific rules, practical guidance that one must follow for standard results. IBCA top instructors will make sure that every student learns those techniques and prepare them for the challenges they might face in the industry.

Presentation Techniques

In the end, it’s the presentation that matters and with right training students must learn to add those eye-catching finishing touches to their recipes. Many newer concepts have been introduced in the industry as Bakers adds more creativity to their presentations. Student must first grab the basic fundamentals then use their innovations to bring creativity on their dishes.

Course Accreditation:

This course is accredited by IBCA’s Professional-as a Craft Baker and Baking Technician certificate.

Who Can Enroll?

  • Minimum 16 years of Age
  • Students must be 10th Passed in any certification board from India


Winter Session: February
Summer Session: July
Timings: 9.30 am to 5.00 pm

Weekly Details:

  • Week 1: Food Safety and Hygiene, Weights, measures, scaling and conversions, Basic artisan and ethnic bread
  • Week 2: Practical baking techniques, Practical pastry techniques, Cookies
  • Week 3: Short Crust doughs, tarts, pies, sauces and fillings Bars-flap jack, Florentine slice, muesli bar
  • Week 4: Lamination Technique-Puff- patties, turnover, cheese straw, palmiers
  • Week 5: Soufflés and frozen desserts Cream, custards, and icing, Cold desserts-parfait
  • Week 6: Foaming cakes Specialty cakes, gateaux Creaming Cakes Cupcakes
  • Week 7: Baked dessert served cold –baked cheesecake, caramel custard, crème brûlée, Basic Chocolate making, Creaming Cakes
  • Week 8: Enrich fermented dough-doughnut, brioche,  Quick dough-scones
  • Week 9: Petit Four Filo pastry-pear strudel, filo cup, baklava
  • Week 10: choux paste ,éclairs ,profit rolls ,Paris breast
  • Week 11: Plating and presentation styles, Costing
  • Week 12: Assessment, Final exam practical, Final exam theory



Fees Structure:

  • Booking Amount-Rs.20,000
  • Tuition Fee-Rs.1,00,000
  • Total-Rs.1,20,000
  • GST(18%)-Rs.21,600
  • Grand Total-Rs.1,41,600

Note: Program Fees Include the following

  • Chef uniform
  • Bakery tools
  • Registration fee
  • Certificate Fee
  • Full course study and raw material
  • Every day tasting session/take home your creations

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