Professional Programmes Courses

12 Months Professional Pastry Chef Programmes Course (Level 2)

Overview: This comprehensive Bakery and Patisserie Chef course consists of all traditional preparations, methods with extensive live training and theoretical lectures. This course will prepare students to mark their professional career in this artistic field of Bakery and with suitable experience can start their own business of bakery.

How is the course structured?

The first half of the course focus mainly with the introduction of the various basic techniques, preparation, use of the ingredient, and equipment based on theory as well as practical classes. Regular practice sessions prepare students for better future prospects and equip them for specific skills in Bakery on which they can further stand out to make a career.
In the latter half of the course, students must go industrial exposure training at a leading 5-star Hotel/restaurant to oversee real-time bakery working modules. Selection trials are done to check student for industrial training. After which student must return for revision classes and then take final examinations for getting their international certification.


Regular Assessment

Professors will take regular inspection of the student's skills and guiding them with suitable methods for making recipes with standard procedures. Instructors will give them demanding situations and ask them to sort out solutions based on their skills further toughening them for upcoming challenges they will face in the industry.

Internships & Placements

At the end of the course, many renowned hotel chains and restaurants will come to select students. On the basis of interviews and practical assessments, students are offered internship and effective placements to work in the respective organizations. They can also take internships and train further for enhancing skills with top professional bakers.

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: 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 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,Industry Exposure (Mandatory for Certification)Arranged by IBPA -New Delhi in the Hospitality Industry in India, WEP - Work Place Integration Program (Not mandatory for Certification)After completion of industrial training, Last mile customization, Interviews, trade test & placement process

Fees Structure:

  • Tuition Fee Rs 2,05,000
  • International Fee Rs 40,000
  • Library Fee Rs.5000
  • GST Rs. 45,000
  • Total fees for 1 Year Rs. 2,95,000

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 Live 5 Star hotels
  • 100% Assistance in Placement after Course Completion
  • Personality development workshop by Inspire Living

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