Diploma in Patisserie and Baking

The Diploma in Patisserie and Baking is a hands-on program that trains students in practical baking and pastry skills. It combines classic techniques with modern dessert artistry, covering breads, cakes, chocolates, and French pâtisserie. The course focuses on real-world practice and industry standards, preparing students for careers in bakeries, cafés, hotels, and upscale dessert establishments.

• 1Food Safety and Sanitation in Baking
• 2Artisan and World Breads
• 3Tart, Pie & Viennoiserie Mastery
• 4High Tea and Miniature Pastry Creations
• 5Decorative Finishing and Garnishing Techniques
• 6Creative Confectionery and Jelly Techniques
• 7French Pâtisserie: Classic to Contemporary
• 8Plated Desserts for Fine Dining
• 9Chocolate Confections and Decorative Techniques
• 10Celebration Cakes and Fondant Design
• 11Project Work