The Diploma in Baking and Patisserie Arts is an intensive and fast-track 9-week program that focuses on developing students' skills in various baking and pastry techniques. The course is designed to provide comprehensive training in the art of baking, covering a wide range of topics to equip students with the knowledge and expertise needed to excel in the baking industry.

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The course is divided into Six Core Baking modules, Two Cake Decoration Modules, and One Innovation Module, each of which focuses on specific aspects of Baking and Cake Decoration:

 

Cakes and Creams: This module covers the fundamentals of cake baking, including various cake types, frosting techniques, and cream-based desserts.

 

Bread & Rolls: Students learn the art of bread making, including different types of bread, rolls, and yeast-based products.

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English Cakes & Entremets and Tortes: This module explores the world of English cakes and entremets, which are elaborate layered desserts often served on special occasions.

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Tarts and Pies: Students gain expertise in creating delectable tarts and pies, including both sweet and savory variations.

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Cookies and Biscuits: This module focuses on the art of making cookies and biscuits, exploring different recipes and techniques.

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International Breads: Students learn to bake various bread types from around the world, providing a diverse understanding of global baking traditions.

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Cake Decoration module that covers techniques such as Icing and Fondant, enabling students to create visually stunning cakes.

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One of the unique features of the course is the Innovation Module. In this segment, students are encouraged to unleash their creativity and apply all the techniques they have learned throughout the course to create their own unique products. This hands-on experience allows students to experiment and push the boundaries of traditional baking, fostering innovation in the field.

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Moreover, the course is notable for being one of the most reasonably priced programs in the entire country, making it accessible to a broader range of aspiring bakers and pastry artists.

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By the end of the 9-week program, participants of the Diploma in Baking and Patisserie Arts can expect to have a well-rounded skill set, enabling them to pursue careers in the baking industry, whether in established bakeries, pastry shops, hotels, or even as independent entrepreneurs.