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Diploma course in Bakery & Pastry Making
Course Duration: 6 Months
Class Duration: 4 hours per day
This intensive 6-month diploma is designed to take you on a deep dive into the world of baking, transforming you from enthusiast into a skilled professional. Our curriculum is a carefully structured journey, ensuring you build a rock-solid foundation before advancing to complex techniques.
Course Structure:
Introduction to Catering and Hotel Industry
Introduction to Catering: History, Classification, Origin
History, Development, and Classification of Hotels
Kitchen Management: Definition and Types of Kitchens
Baking and Pastry Kitchen Planning and Layout: Hierarchy
Technical Terms
The Science of Dough
Lean Doughs: The art of rustic breads, from classic French baguettes and crusty sourdough to ciabatta, focusing on hydration, fermentation, and achieving the perfect crust.
Rich Doughs: The world of enriched breads like brioche, challah, and panettone, learning how to incorporate high percentages of butter and eggs for a tender, golden crumb.
Bread Variations: Exploring global bread traditions, including flatbreads, flavored loaves with herbs and olives, and specialty grains.
Laminated Doughs: The pinnacle of the baker's skill—creating the magical layers in croissants, pain au chocolate, and flaky puff pastry. You will learn the precise techniques of butter lamination to achieve that perfect honeycomb structure.
Bakery and Pastry Ingredients:
Structural Elements (Flours)
Leavening Agents
Fats
Sweeteners
Binders & Enrichers (Eggs & Dairy)
Liquids
Flavorings
Inclusions
Thickeners
Finishes
Food Safety and Hygiene
Food Poisoning: Bacteria and Prevention
Cross Contamination
Rules of Food Processing
Hygiene and HACCP (Hazard Analysis and Critical Control Points)
Health and Safety in the Kitchen
The Art of Pastry & Cakes
With your dough skills in hand, you'll move into the delicate and artistic realm of pastry and cakes.
Sweet Paste Dough (Pâte Sucrée): Creating the perfect buttery, crumbly base for elegant tarts and dessert bars.
Choux Pastry (Pâte à Choux): Mastering this versatile dough to create classics like éclairs, cream puffs, and savory gougères, and learning the secrets to proper piping and baking.
Baked Cakes: Covering the full spectrum, from rich flourless chocolate cakes and classic pound cakes to light and airy genoise sponges, the foundation for many layered desserts.
Plated Desserts & Patisserie Classics
The final phase is where precision, presentation, and creativity come together.
Custard Desserts: Achieving silky perfection in crème brûlée, pots de crème, crème anglaise, and pastry cream, learning the critical techniques of tempering and baking in a water bath.
Tiramisu & Mousses: Deconstructing and reconstructing this Italian icon, while also mastering light-as-air mousses and bavarians.
Macarons: Conquering the notoriously tricky French macaron. You'll learn to master the batter, achieve the perfect "foot," and create a variety of colorful fillings.
Pastry Making & Finishing: Bringing it all together through the art of plating, glazing, and garnishing. You'll learn to assemble multi-component desserts that are as stunning to look at as they are delicious to eat.
Industrial Exposure and Modern Tools
Identification of Modern Tools and Equipment
Importance of Industrial Exposure: Training and Opportunities
Arranging Industrial Training and Schedule Management
Final Project and Viva
Individual or Team Projects: Preparing a Complete Dish
Viva and Communication Skills Assessment
Final Presentation and Evaluation
Weekly Schedule:
Day 1:
Theory: Introduction to the week's topic with audio-visual aids
Demonstration: Chef's demo on the practical aspect of the topic
Day 2:
Practical: Students perform the same recipe/technique demonstrated by the chef
Evaluation: Feedback and corrections by the chef
Daily Breakdown (4 hours):
1 hour: Theory and demonstration
2 hours: Practical hands-on training
1 hour: Discussion, Q&A, and evaluation
Assessment:
Continuous assessment through practical performance
Weekly quizzes and assignments
Final project and viva for comprehensive evaluation
This structured syllabus ensures a systematic and scientific approach to learning, providing students with a thorough understanding of both theoretical and practical aspects of baking and pastry making.
A place where we can guarantee 100% job placement.
Our students are being involved at the international market from east Asian to Europe, Australia, America etc. and of others are involving with Nepal as an employee or self-employed.
As this is a true fact that, Everyday more and more youngsters and are bound to be abroad for a good employment in the name of different visas.
when there will be a good skill we can obviously have a better employment within the country.
