Diploma in Bakery and Patisserie Pastry Arts

Fundamentals of Boulangerie and Patisserie- Comprises session of basics of bread making, making of International breads like French baguette, Sourdough Session, Focaccia Bread, Ciabatta etc. making of rich dough bread products like donut ,cinnamon rolls etc. The session will cover training of making basic types of pastries like Puff Pastries, Choux Pastries, Short crust pastries etc. Chefs will train the budding pastry men to make classic cookies, different variety cakes like Chiffon cake, Red velvet cake and sponges.

Chocolates And Pastry Arts- This session focuses more on creative skills. Learners are trained about handling of different Chocolate arts like making of chocolate sculptures, molded chocolates .Chefs will take special session that comprises of distinct advance cake arts that includes- Gum paste cake, Tier wedding cakes, Marble glazed cakes, Whimsical tier cake/dummy cake ,etc.

Kitchen Hygiene and Sanitation- Learners are trained about good hygiene practices like HACCP and made to understand the importance of food safety, professional work procedures.

Bangalore is the 5th largest city of India which has potential growth in food Industry. It’s a place where you can explore congregation of cultures, food, hospitality and much more. Due to immense growth in high-tech industry, Bangalore attracts huge migrants from different parts of country resulting to cosmopolitan culture and demand of different cuisines and thus different styles of food habit.

The bakery industry has faced drastic shift in patterns of consumption in Bangalore due to modernization and influence of western culture.

The Hotel and Bakery industry at Bangalore is expanding as city is modernizing and demand of quality hospitality professionals is also rising. It has presence of first class hotels like ITC Hotels, Sheraton, Vivanta by Taj, Westin, Marriott and much more. Learners from our institution are always provided with opportunities to become a part of first class Hotel, Hospitality and Bakery brands.

Fundamentals of Baking: Wealth of information is given to our Learners that are science based. It is very necessary to make learners realize that baking is a Combination of science and art. This helps the Learners build strong basics of baking. Learners will learn how to produce quality products consistently .Thus they are taught in details about each major ingredients and understand the effects of each ingredient.

Basic Breads & International breads: Learners will be introduced to the basics of bread making. Detailed sessions will be conducted to make Learners understand about Flour, yeast, etc. and different types of it and its characteristics. Learners will be introduced to practical, to produce basic breads and slowly learn to master different international breads like Ciabatta, Focaccia, Challah, Classic French Baguette, etc.

Short Crust Pastries(Tarts, Pies ): Learners are introduced to unique techniques used for making short crust pastries. Learners are taught the science behind the combination and proportion of fat and flour and the way it is rubbed to make classic tarts and pies. Products like fruit tart, apple pies ,pear crumble tart, lemon curd tart and many more.

Choux Pastry: Learners will practically learn to make varieties of choux pastries which are light pastry dough. Varieties like Profiteroles, Éclairs, Croquembouches, Churros, etc. are taught to Learners practically. Learners will be learning how to present it with lucrative display on plate and use those products as an element of petit fours.

Puff pastry: This module focuses on imparting techniques used to make flaky light pastries with several layers .Learners understands the science involved in formation of air gaps between the layers that results to crispiness.

Cookies and Tea Cakes: This module will cover the various techniques used to make different types of cookies and tea cakes. Our Chefs also makes our Learners understand different reasons behind different faults of cake making and how to produce consistent crispy cookies with different patterns and styles.

Cupcakes, Muffins, Donuts: Our Indian Food industry within few past years has experienced immense change in food trends and grows in demands of food products like donuts , cupcakes ,muffins,etc. And these have resulted to huge growth of various individual chains for cupcakes and donuts. To meet the demand of industry we prepare our future bakery chefs by teaching different modern types of donuts and cupcakes with eye appealing presentation techniques. Learners are made to understand the main basic difference between cupcakes and muffins.

Plated desserts with Different plating sessions: The session focuses on development of techniques in dessert presentation and meets the standard of hotel industry. Learners adopts the restaurant style modern plating from our veteran chefs .Learners understands the ultimate use of Creativity and its importance in giving a neat and innovative presentation of various plated desserts.

Gateaux's, Pastries, and Icings: This module involves learning of different patterns and ways of making gateaux and different styles of pastries. Learners learns different techniques of piping ,assembling of cakes, layering and giving artistic finish to the cakes and gateaux’s .Chefs will be teaching different types of icings used in confectionery industry.

Classical Desserts: In this module Chef focuses on training the learners in preparing famous classical desserts like crème brulee, caramel custards, opera cakes. Learners can understand the techniques of baking milk based products.

Enriched Yeast Breads and Pastries: Our learners will acquire the skill and techniques of making irresistible varieties of Danish pastries , flaky varieties of Croissants and Calzones. Learners adopts the proper techniques of sheeting the dough.

Wedding, Themed, Tier Cakes: Learners endeavors the artistic skills to create spectacular tier cakes, wedding cakes. Our chefs will train the learners to adopt all required skills for making and decorating tier cakes based on different themes. Learners learn to make different patterns of roses, flowers, petals, marzipan toys etc.

Basic Sugar Arts and Basic Chocolate Displays: In this module learners will acquire the knowledge of handling chocolates as well as sugar cookery. Learners will adopt the techniques involved like tempering of chocolates, different sugar art patterns, pulled sugar arts etc. Learners will learn the importance of maintaining and cooking at particular temperature.

Kitchen Hygiene and Sanitation, Food Safety: This session is equally important like other technical modules of our course. It’s very important to work hygienically and safely to produce safe food. Hygienic practices are taught to our learners and our Chef makes them understand the importance of working in good hygienic conditions.