6 Months Certificate Program In Home Professional Pastry Chef
Overview:This 6 months Level 1 and diploma in bakery and patisserie Course accredited by THSC and NSDC India is ideal for anyone Looking for a successful career in food preparation and cookery, from new starters to experienced professional looking to specialize in Bakery or move into supervisor role. A combination of theoretical and practical classes, this extensive course gives a thorough insight for leaners about the various techniques prevailing in the industry.
How is the course structured?
Accredited THSC Commie Chef Level 1 course program has all the elements to transform young amateurs into Bakery professionals. For 6 months students go through extensive practical training under the guidance of IBCA 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.
IBCA 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 1:10. These checks, tests and priorities keep students on the path for acquiring sophisticated skills with impeccable experience.
This Diploma is accredited by THSC India.
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
Week 1&2: Food Safety and Hygiene Weights, measures, scaling and conversions,
Week 2&3: Basic artisan and ethnic breads
Week 4&5: Practical baking techniques
Week 6&7: Pastry dough, pies, sauces and fillings
Week 8&9: Cream, custards and icing
Week 10&11: Preparation and practice of all the work
Week 12&13: Soufflés 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: Buffet Display 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 IBCA –New Delhi
Note: Program Fees Include the following
Kitchen tools Kit
THSC Registration fee
Examination fee(Level 1)
Full course study and raw material
Every day tasting session/take home your creations