The Diploma in Baking and Pastry is a comprehensive culinary course designed to hone the skills of aspiring bakers and pastry chefs. Spanning SIX months (4 months training + 2 months industrial exposure), this program delves into the art and science of baking, covering a wide array of techniques, ingredients, and recipes.

Students learn the fundamentals of pastry-making, from perfecting doughs and mastering the art of creating exquisite pastries to exploring the nuances of decorating cakes and crafting delicate desserts. Through hands-on practice and theoretical knowledge, participants develop a deep understanding of baking principles, gaining the expertise needed to excel in the world of professional pastry arts.

The course includes modules on food safety, kitchen management, and the business aspects of running a successful bakery, empowering graduates with a well-rounded skill set to thrive in the dynamic realm of baking and pastry.