Professional Programmes Courses

6 Month Certificate Program In Advanced Home Professional Pastry Chef

Overview: This 24 week covers all the basic training, learning, and development of the learners in preparing them for industry entry-level Bakery work. Extensive hands-on training and in-class lectures are offered throughout the sessions to students keeping them with the rigorousness of the optimum Bakery skills required at the practical establishments.

How is the course structured?

Covering all the basic fundamentals for Bakery and Patisserie skills this course is suited to equip the learners with beginner level aptitude. Students will rub their hands in the daily working of these highly accomplished recipes to be on the right path for a learning curve. Proper use of equipment, bringing raw ingredients to right use and then sophisticated methodologies are taught with live kitchen training.
At the end of the term revision classes are provided and followed with final examinations upon clearance certifications are offered. This course will is designed to give amateurs a thorough experience in various techniques, preparations, recipes and guidance in this Bakery field with both national and international opportunities available for them to seek their future.

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Practical Session

More focus is given to practical lesson where students get directly involved in grinding their skills with IBPA best instructors. Guiding you on each step with standard solutions and offering their expert opinions on handling various challenging situations. With 1:10 teacher-pupil ratio IBPA makes sure each of the students gets the attention they need to absorb the right experience in every session.

Regular Assessment

Every session in their course will have checks and assessment for students ability to cope up with the pressure of working in the Bakery. Keeping them aware of the latest changes and precision they must build to grow their skills to stand out as top performance in this creative industry. Students are always needed to be there at optimum best to deliver brilliance with their skills.

Course Accreditation:

The course is accredited by Tourism and Hospitality Skill Council (THSC) and National Skill Development Corporation (NSDC) with recognition across the industry. Upon which completion students can further apply for entry-level positions in the industry or study for the next level.

Who Can Enroll?

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

Sessions:

Summer Session: 22nd July
Winter Session: last week of January

Weekly Details:

  • 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: 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
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Fees Structure:

  • Tuition Fee Rs 1,50,000
  • Certificate Fee Rs 10,255
  • Library Fee Rs 5000
  • GST Rs 29,745
  • Total fees for 6 Months Rs 1,95,000

Booking Amount: Rs 5000

Note: Program Fees Include the following

  • Registration fee
  • Examination fee
  • Certificate Fee
  • All course and study material
  • Ingredients and heavy equipment
  • Every day tasting session/take home your creations
  • Personality Development Workshop by Inspire Living

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