MODULES FOR DIPLOMA IN
PROFESSIONAL BAKING, PASTRY &
ENTREPRENEURSHIP
All the images are for representation purpose only.
MODULE 1
FOOD SAFETY
& SANITATION
FOOD SAFETY
HACCP
Food borne illnesses
Safety measures & practices
SANITATION
Importance
Process
Equipment & personal
All the images are for representation purpose only.
MODULE 2
FOOD SCIENCE
THEORY & BASIC
SKILLS
Nutrition
Ingredient identification & function
Basic skills development
Baking science
All the images are for representation purpose only.
MODULE 3
ENTREPRENEURSHIP, MENU
PLANNING & BUDGETING
ENTREPRENEURSHIP
Setting up your own business
Cost & profit analysis
Kitchen layout & staffing
Marketing plan
Legal obligations
MENU PLANNING & BUDGETING
Objectives
Yield calculation
Food costing
Menu layout
All the images are for representation purpose only.
MODULE 4
COOKIES
Bar cookies
COOKIES & TRAVEL Drop cookies
CAKES
Filled cookies
Pressed cookies
Moulded cookies
Rolled cookies
Sandwich cookies
TRAVEL CAKES
Traditional pound cake
Dundee cake
Brownies
Contemporary glazed
All the images are for representation purpose only.
MODULE 5
BASIC BREADS & YEASTED
DOUGHS
BASIC BREADS
Indepth understanding of flour, yeast,
water, salt
Steps in bread making
Different techniques of dough making
YEASTED DOUGHS
Speciality breads
Dinner rolls, crusted breads, loafs,
zoph, pizza etc
Gluten free/ healthy options
Lean & enriched doughs
All the images are for representation purpose only.
MODULE 6
ARTISANAL BREADS
Making your starters
Pre-ferments
Sourdough
Rye Bread
Ciabatta
Focaccia
Multigrain
Baguette
All the images are for representation purpose only.
MODULE 7
BREAKFAST
PASTRIES /
VIENNOISERIE
The process of lamination
Yeasted laminated dough
Puff pastry
Croissants
Danish pastries
Doughnuts
Brioche
The classic Pain au chocolat
All the images are for representation purpose only.
MODULE 8
TARTS & PIES
Sablé
Creams & fillings
Meringue
Crumbles
Tarte tatin
Classic &
contemporary
Lemon meringue
Apple pie
Pecan pie
All the images are for representation purpose only.
MODULE 9
CHOCOLATE
BASICS
Understanding of chocolate
Science of tempering
Tempering techniques
(tabling - seeding - direct warming)
Garnishes
Moulding
All the images are for representation purpose only.
MODULE 10
PETIT FOURS &
MINIATURE PASTRIES
Traditional éclair
Fruit tart, lemon tart
Macarons
Madeleines
Cream, fruits, chocolate based
fillings
Flavor & texture diversity
Glazing & finishing
Decorations
All the images are for representation purpose only.
MODULE 11
CLASSICAL CAKES &
FRENCH PASTRIES
St. honore
Dobos
Black forest
Sacher
Devil’s food cake
Chiffon cake
Opera
Mille feuille
Baba au rhum
Religieuse
Clafoutis
Gâteau basque
Fraiser
All the images are for representation purpose only.
Sponges & fillings
Coating & covering
Fondant / Marzipan
Gum paste flowers, leaves etc
Royal Icing
Embossing, moulding,
stencelling
Air brushing
Coloring, glazing techniques
French Croquembouche
MODULE 12
CELEBRATION
CAKES/WEDDING
CAKES
All the images are for representation purpose only.
MODULE 13
AFTERNOON-TEA
PREPARATION
Scones, biscuits,
shortcakes
Financiers
Madelines
Jams/jellies/marmalades
Marshmallows
Individual pastries/
desserts
Savouries
All the images are for representation purpose only.
MODULE 14
ICE CREAMS, SORBETS
& FROZEN DESSERTS
Ice-cream
Sorbets
Parfaits
Composing frozen desserts
Decorations & presentations
All the images are for representation purpose only.
MODULE 15
PLATED DESSERTS
Composition & diversity
Soufflé
Classics
Flambé
à la carte
Banquet style
Classic fine dining
Bistro style
All the images are for representation purpose only.
MODULE 16
ADVANCED
CHOCOLATES,
PRALINES &
ARTISTRY
Truffles
Giandujas
Inclusion bars
Ganaches
Enrobed pralines
Coloured moulded pralines
Chocolate showpiece
All the images are for representation purpose only.
MODULE 17
SUGAR CONFECTIONERY & ARTISTRY
SUGAR
CONFECTIONERY
Praline
Nougat
Pâte de fruit
Marshmallow
Caramels
Lollipops & hard candy
ARTISTRY
Sugar showpiece
technique
Pastillage
All the images are for representation purpose only.
MODULE 18
ADVANCE
PATISSERIE & BUFFET PRESENTATION
BUFFET
PRESENTATION
Theme representation
Scheduling production
Layout
ADVANCE PATISSERIE
Contemporary petit gâteaux
Entremets
Working with different flavors,
textures
Glazing techniques
Elegant presentations
All the images are for representation purpose only.
MODULE 19
VEGAN DESSERTS
Scientific understanding of Vegan Concept
Alternatives to traditional Ingredients
Entremet
Travel Cake
Tart
All the images are for representation purpose only.
Fees
The fees for Diploma in Professional Baking, Pastry &
Entrepreneurship is INR 5,75,000 (excl. of 18% GST)
Duration of the Course:- Monday to Friday for 6 Months (Approx)
Items that are included in the fees are :
Chefs jacket and T-shirts
Tool kits
Study Material
Ingredients
Items that are not included in the fees are :
City & Guilds examination charges for level 3 certification
(on actuals)
Field trips, visits to pastry shops and related industry setups
(on actuals)
At the conclusion of the course, you will receive certificates from:
Diploma Certificate from School for European Pastry
City & Guilds level 3 certificate (If applicable)
Note :
We do not provide meals on campus. However, plenty of
eateries and restaurants are available close to the school to
cater to your meal requirements, including a small cafe at
lobby level.
We may be able to provide recommendations for
accomodation.
All the images are for representation purpose only, Products
in the modules are subject to change as per chef's discretion.
