9 + 6 Months Diploma in Bakery & Confectionery

Eligibility

  • The candidate should be minimum 16 years of age at the time of commencement of the course.
  • Minimum qualification is 8th or 10th Pass. (10th Fail may be considered as an exception based on Interview)
  • The candidate should submit photocopies of all relevant certificates along with the application form. 
  • The candidates fulfilling eligibility criteria and who have submitted application form along with relevant certificates will be called for the selection process.
  • The candidate will be enrolled based on personal / telephonic conversation 
  • 3 photo copies of mark sheets self attested.
  • 3 photocopies of Aadhar card self attested.
  • 6 photos with white background. 
  • Bakery & Confectionery
  • Master in Chocolates
  • Sculpture by Chocolate
  • Structure of Chocolate
  • Sugar Structure
  • Bakery
  • Breads/Cakes/Tarts/Puff Pastry/Danish Pastry/Cookies/Pizzas/Croissant
  • Confectionery Creaming Work/Pastry Art/Chocolate Garnishing/Fondant Work/Gum Paste Flowers/Mousse Pastry/Opera Cake/Tiramisu/ Cheese Cakes/Human Structure/Ice Cream/Penacotta Dessert/Fondant Cuties/3D Cakes/Gravity Cake/Macroons
  • Wedding Cakes/Royal Icing Advance Technics/Fondant Art/Paintings/Advance Flowers/Texture Art/Only Art/Spray Art/Lace Work
  • Food & Nutrition.
  • Communicative English.
  • Soft Skill development - Personality development and presentation skills.
  • Industrial Training.
  • Computer Fundamentals.

  • Diploma in Bakery – Confectionery

    Syllabus for 15 Months Diploma

     Hot Bakery

          1. Cake spoonges

    1.Vaniila sponge

    2.Chocolate sponge

    3.Red velvet sponge

  • 2 cream  Cakes   

  • 1.     Pineapple cake

    2.     Chocolate cake

    3.     Butterscotch cake

    4.     Mousse cake

    5.     Blackforest cake

    3    Cheese cake

    1.     Basic Chilled cheese cake

    Flavour  blurberry raspberry caramel choclate strawberry

     4       Pastries

    Pineapple

    Chocolate

    Mousse

                             

    5       Tea Time/travel cakes

    1       TUTTY FRUITTY CAKE WITH WHITE CHOCOLATE GLAZE

    2       MARBLE CAKE GOURMET GLAZE

    3       YOGHURT LEMON CAKE WITH LEMON GLAZE

    4       FESTIVE SPICE CAKE WITH SPICE SYRUP GLAZE

    5       CARAMEL CHOCLATE CAKE WITH CARAMEL GLAZE                      

     6  Cookies

    1 BUTTER COOKIES

    2 NAN KHTAIY COOKIES

    3 CHOCOLATE CHIP COOKIES

    4 TUTTY FRUITY COOKIES

    5 OATES AND RAISINE COOKIES

    6 MASALA COOKIES

    7 VANILLA AND CHOCOLATE CHEKERSBOARD

    8 DOUBLE HEART COOKIES

    9 RED VELVET COOKIES

    10 ALMOND COOKIES

    11 LITTLE SUGAR HEARTS

    12 SASEME SEED COOKIES

    13 MULTIGRAIN COOKIES

    14 CASHUNUT COOKIES

    15 MIX DRIED FRUIT COOKIES

     

                 7 Tart

                Tart Shells – Round, Oval, Square, Small Cups

    1.chocolate raspberry tart

    2

    3 apple pie

    8. Tart Fillings

         1. Chocolate Salt Caramel Fillings

         3. Cream with Fruit

         5. Marigine Tart – Marigine Bites

         6. Caramel

         7. Spun

         8. Preline

      viennoiserie

    9  Puff

    1.     Puff Sheet           

    2.     Aloo Puff

    3.     Punjabi puff

    4.     Chinese puff

    5.     Plain Khari

    6.      Zeera twisted Khari

    7.     Masala khari

    8.     Mixed fruit puff

    9.      Milli fuille sheet

  • 10 Khari

    1.     Plain Khari     

    2.     Masala Khari

              11. Danish Pastry

    1.Croissant

    2.Different Shapes                    

    3.Pinwheels                   

    4.Palmier Sugar

     

     

    12 Bread

     

    1.     Foccacia

    2.     Ciabatta

    3.     Baguatte

    4.     Plain bread

    5.     Pav

    6.     Pizza bace  

    7.     Toasted walnut and apple bread

    8.     Roasted garlic levain

    9.     Burger bun

    10.  Hot dog buns

    11.  Sweet cristmas hot cross bun

    12.  Inner rolls

    13.  Sesame rolls

    14.  Cinnmon rolls

    15.  Mashroom buns

    13 Macroons veg

    1.     Colour full macroons   Shells

    2.     Fillings – Chocolate truffle

    3.     Butter cream

     

                14 Choux Pastry veg

    1.    Eclairs             2. Swan           3. Crocumbush           4. Crocumbush Tree                      

    5.   Fillings – Chocolate Truffle, Butter Cream- Pistachio, mousse

     

                15. Doughnut

    1.Stuffed mousse doughnut

    2.Plain doughnut

    3.Dipped chocolate doughnut16. Plated desserts

                     Vanilla panna cotta

                     Sabiyon

                17. verrines

                     Caramel banana

                     Chocolate  raspberry verrine

                     Strawberry triffle

                     Coffee verrine

            Confectionery

    18. Cream

    1. Tools Identification               2. Whipping of Cream and Temperature

    3. Sugar Syrup – Hot & Cold    4. Sharp Edges           

    5. Round Edges                         6. Square                    

    7. Borders- 5                                         

    9. Frills- 5                                  10. Flowers – 5          

    11. Leaf – 5                               12. Different pipings on cake

    13. Glaze                                   14. Dome Shape        

    15. Animal

     

    20. Chocolate Garnishing

            1. OHP Sheet – Transfersheet Art, Square , Round

            2. Petal Art – Flowers

            3. Fans

     ADVANCE STUDIES AND PRACTICALS 

 

  • Career Counselling. 
  • Regular performance assessment and feedback.
  • 100% assistance in Job placement or own business setups.
  • Study material will be provided by Institute.
  • Food safety HACCP and quality management.
  • Diploma by Indian Government.
  • Exam by Central Board of Examination.
  • Grooming /presentation skills/soft skills
  • Guildlines of opening restaurant /cafe.
  • Menu Planning
  • Costing / Cost Cutting
  • Plating Technic
  • advance studies 
  • Molecular gastronomy advance technology of food.
  • Chocolate structure 
  • chocolate modling 
  • sugar structure 

Course Duration: 15 Months.

  • Nine months in house Theoretical(10%) and Practical classes.(90%)
  • Six months Internship with well-known Hotels and Restaurants. 
  • Monday to Friday (Full Day) 10 TO 2 pm
  • Fees includes study material/practical material /education fees/exam fees.
  • 100% Industrial Training in star hotels.
  • 100 % jobs assessment in star hotels.

INTERNSHIPS

  • Our Institute have tie ups with India’s best 5 star hotels and resorts.

INTERNSHIP

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