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Advanced Certificate in Baking and Pastry Arts

The 50-Days Advanced Certificate in Baking and Pastry Arts is an intensive and immersive program designed for individuals passionate about pursuing a career in the baking arts or seeking to elevate their skills to a professional level. Over the course of 50 days, students will embark on a comprehensive journey that covers a wide range of advanced baking and pastry techniques, providing them with the expertise and confidence needed to excel in the industry. With a combination of hands-on practical training, classroom instruction, and industry insights from experienced pastry chefs, this comprehensive program prepares students for success in the fast-paced and rewarding world of baking and pastry arts.
The Advanced Certificate in Baking and Pastry Arts offers a comprehensive curriculum aimed at providing students with a thorough understanding of baking techniques and pastry creation. Throughout the course, emphasis is placed on maintaining food safety practices, including proper handwashing, ingredient handling, and storage protocols. Students delve into the intricacies of pastry production, mastering the art of crafting pies, tarts, cakes, and cookies, while also gaining proficiency in working with various dough types and fillings. Fundamental baking skills such as mixing, kneading, folding, and shaping are honed through hands-on practice. Additionally, students explore advanced techniques for composing desserts, focusing on achieving balanced textures and flavors through harmonious combinations. The curriculum also encompasses an exploration of breakfast pastries, including croissants, waffles, muffins, and pancakes, allowing students to broaden their culinary repertoire. Delivered through face-to-face instruction over a 50-day period, with classes held five days a week, the program requires a high attendance rate of 95% for successful completion. Upon fulfilling all module requirements, graduates are awarded the Advanced Certificate in Baking and Pastry Arts by The Baking and Pastry Institute. The entry requirements for the program include a minimum age of 16 years and completion of 10 years of formal education.

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