Diploma in International Patisserie and Confectionery
Patisserie and confectionery Course cover the preparation and presentation of desserts and baked merchandise. When someone looking for a baking and pastry program, Prospective students may wish for looking for a program that offers hands-on experience.
Some patisserie programs may also prepare students for industry certification after they meet the experience requirements.
Programs take nine months to 2 years to complete and applications are required to have English high school diploma or its equivalent.
Why patisserie course
If anyone who is looking for his / her career in patisserie and confectionary course. Such as want to start their own hotel and catering services Hotel management and hospitality sector is amongst the best option for you. One of the best options for students who want to do their career in pastry and other baking dough cookies, chocolates.
Bangalore culinary academy is your best option to do Hotel management as well as patisserie and confectionery course.
Baking and pastry diploma coursework
Students can learn how to make classic cakes, fruit tarts, Pastry dough and decorations from sugar. These programs could an offer instruction on:
- Bread making
- Baking methodology
- Wedding cakes
- Tortes and plated desserts
Advanced diploma in patisserie & confectionary courses program is basically pastry, baking, and confectionary arts which are offered superb instruction superior equipment & top-quality ingredients to our students. This intensive program is designed to meet the needs of students to train in abroad & attain foundation in the art of pastry & baking breads, chocolates, ice cream& more.
COURSE HIGHLIGHTS
- 16 Weeks Inclusive of Industrial Training
- 100% Placement Assistance & Paid Internship in 5 Star Hotels
Introduction
Equipment Identification and Raw Materials
Introductory Course : Cookies
Theory on Biscuits and Cookies – Techniques and Methods
8 Varieties – Drop cookies, bar cookies, molded cookies, stencil cookies, refrigerator cookies, meringue cookies
Introductory Course: Cakes
Theory on Cakes and Sponges – Techniques, Methods, Classification
Cupcakes. 2 Varieties, Muffins – 2 Varieties, Loaf cakes – 3 Varieties, piping techniques
Introductory Course : Bread
Theory on Yeast Goods – Techniques, Classification, International Breads 18 Different varieties of International breads – Fermented, unfermented, enriched and flat breads
Introductory Short crust Pastry Course : Theory on Pastry Goods – Short crust Pastry – Techniques, Methods, Principles of Short crust Pastry 3 varieties of short crust pastry dough, 5 different kinds of fillings. 4 Desserts tarts, 2 Savory Pies and Garnishing
Introductory Course: Choux Pastry
Theory on Pastry Goods – Choux Pastry – Techniques, Methods, Principles of Choux Pastry 3 varieties of choux products, classic French desserts with choux pastry
Introductory Course: Laminated Pastry
Theory on Pastry Goods – Laminated Pastry – Techniques, Methods, Principles of Lamination 7 Varieties of Puff Pastry products, 5 Yeast-based Laminated dough products, classic French desserts
Introductory Course: High Tea
Petit Fours, Meringues
Introductory Course: Hot Desserts
Theory on Desserts – Different cooking methods, Techniques, Garnishing and Plating 10 Varieties of desserts using different cooking methods – Baking, Steaming, Poaching, Deep fat Frying, Boiling
Cold and Frozen Desserts, Plated Desserts, Sponges and Gateaux
Theory on Desserts – Different cooking methods, Techniques, Garnishing and Plating 10 Varieties of desserts using different cooking methods – Baking, Steaming, Poaching, Deep fat Frying, Boiling
Food Hygiene and Safety at Work
Workplace and Personal Health and Safety Procedures
Chocolate Workshop: Tempering, 8 varieties of chocolates, 3 candies, chocolate garnish,
Cake Decoration: Basic Fondant, Cake decoration techniques
Theory Assessment: Cookies, Cakes and Sponges and Bread
Theory Assessment: Pastry
Theory Assessment: Overall Mock Final Papers
Practical Assessment: Overall Mock Practical Assessment
FEES
Tuition and other fees for this patisserie & confectionary course program is conducted by the institute are subject to prescription by the respective of government/Regulatory program and another body of the institution by time by time.
- Level 2 Diploma in Food Preparation and Cooking – Culinary Arts (International)
- For Indian Nationals: Rs. 2,85,000 INR* + GST
- Fee includes uniform and study material
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