The Diploma in Baking & Pastry is a professionally structured qualification designed to develop the technical skills and creative expertise of aspiring bakers and pastry chefs. Delivered over 18 weeks, the program provides in-depth training in the art and science of baking, covering a broad range of techniques, ingredients, and industry-standard recipes.

Students build a strong foundation in pastry and bakery fundamentals, including dough preparation, bread production, classic and contemporary pastries, cake production, dessert preparation, and decorative techniques. Through a combination of chef-led demonstrations, intensive practical sessions, and supporting theoretical instruction, learners gain a clear understanding of baking principles, precision, and product consistency required in a professional environment.

The program also integrates essential professional modules such as food safety and hygiene, kitchen operations, basic kitchen management, and an introduction to the business aspects of running a bakery or pastry operation. This well-rounded approach ensures graduates are equipped not only with hands-on production skills but also with the operational knowledge and professional discipline required to succeed in commercial bakeries, hotels, cafés, and pastry kitchens.