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(WEEKEND) Advance Diplôme de Pâtisserie (5 Month)

(WEEKEND) Advance Diplôme de Pâtisserie (5 Month)

Rs. 229,999.00

~~Rs. 269,999.00~~ Rs. 229,999.00

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Start Date: 19th October, 2024
End Date: 19th March, 2025
Course Duration: 5 Months
Type: Hands-on Classes
Class Day: Saturday & Sunday
Class Time: 09:30am to 06:30pm

Studio Location: Our institute is on the right side as you get down at the Lajpat Nagar Metro Station Gate - 1 View on Map

Helpline Number: 6395192936 Whatsapp OR Call

Course Overview

International Certification course with Internships & Job Placements.
All baking material and equipments will be provided by us, giving you free hand to make mistakes and practice hundreds of items throughout the course.
One batch will have maximum 16 students. This will give you personalised interaction with the chefs. Access to all baking equipment without waiting.
Lifetime recording access of all the classes. You will never forget what you learn and can always refer back to the videos, even 10 years after the course.
Doubt sessions are held every Friday from 11-1pm, even after course completion.
Sessions on pricing and marketing of the product, mandatory business registration and the process of setting up your own venture.

MODULE 1: CUPCAKE, MUFFINS, FILLINGS & FROSTINGS

Cupcake Baking
Cupcake Icing
CupCake Decoration
Muffin Baking
Various Cupcake Fillings
Various Cupcake Frostings

Items & Techniques Covered

Classic Vanilla & Lemon Curd Cupcake
Chocolate Cupcake with Ganache Frosting
Purple Velvet Cupcake with Cream Cheese Frosting
Coconut Berry Cupcake with Haupia Filling
Banoffee Cupcake with Buttercream Frosting
Peanut Butter Chocolate Muffins
Blueberry Muffins with Sour Cream
Savoury Pizza Muffins (BESTSELLER)
Choco Lava Cake

MODULE 2: BISCUITS & COOKIES

Biscuits & Cookies

Items & Techniques Covered

Cheese Biscuits
Whole Wheat Oats Biscuits
Jam Drop Biscuits
Checkerboard Biscuits
Cookie Dough
Vanilla Sugar Cookies
Double Chocolate Cookies
Red Velvet Cookies
Nan Khatai Biscuits
Jeera/Ajwain Biscuits
Florentine Biscuits
Coffee Biscuits
Butter Piped Cookies
Vanille Kipferl Cookies

MODULE 3: FUNDAMENTALS OF BAKING BREAD

Beginner Bread Baking

Items & Techniques Covered

Bread Loaves
Swirled Loaves
Chocolate Babka
Grissini/Breadsticks
Pav Buns
Burger Buns
Breaded Soft Rolls
Swirled Garlic Bread
Pizza with Traditional Tomato Sauce
Herb Focaccia

MODULE 4: CAKE BAKING, ICING & DECORATION

How to store, transport and serve cakes
100% Eggless Sponges
Frosting includes Buttercream, Cream cheese, Chocolate Ganache & Whipped Cream
Frosting, filling & Torting of Cakes
Piping & Decoration Techniques includes Ombre, Wafer Paper, Fault line, Shimmering, Metallic Drips

Items & Techniques Covered

Vanilla sponge
Chocolate sponge
Red velvet sponge
Cardamom flavored sponge
Whipped cream frosting
Chocolate ganache frosting
Buttercream frosting
Cream cheese frosting
Stencil technique
Shimmer technique
Air pump technique
Drips- Chocolate & Metallic
Use of wafer paper and fault line
Torting & layering of cakes

MODULE 5: PUFF PASTRIES

Puff Pastries

Items & Techniques Covered

How to make puff sheets
Chocolate Doughnuts
Vegetable Puffs
Blueberry Galette
Masala Khari
Fruit Danish
Cheese Straws
Headed Brioche
Pizza puffs
Cinnamon Rolls
Sugar Palmiers

MODULE 6: TRAVEL TIME CAKES & CHRISTMAS MAKING

Tea cakes baking
Christmas special baking

Items & Techniques Covered

Vanilla & Chocolate Marble Cake
Banana Chocolate Chip Cake
Orange Glazed Cake
Carrot Cream Cheese Cake
Lemon Cake with Buttercream
Coffee Cake with Expresso Ganache
Lamington Cake
Plum Cake
Gingerbread Cookies
Christmas Special Rum balls
Cakesicle

MODULE 7: BAKED & FROZEN CHEESECAKE

Baked Cheesecakes
Frozen Cheesecakes

Items & Techniques Covered

Classic New York Cheesecake
Blueberry cheesecake
Double Chocolate No-Bake Cheesecake
Millionaires Cheesecake
Gulab Jamun Cheesecake
Biscoff Cheesecake
Basque Burnt Cheesecake
Belgian Chocolate Cheesecake

MODULE 8: FONDANT DECORATED CAKE

Theme-based Cakes
Fondant Decoration

Items & Techniques Covered

Home-Made Eggless Fondant Recipe
Covering a Dummy Cake / Ganache Cake
Sugar paste figurines
Hand-moulded decorations
Fondant marbling
Learn how to achieve a sweat free and stable fondant cake.
Use of fondant tools & moulds efficiently

MODULE 9: FRENCH MACARONS

Macarons

Learn the art of designer Macarons

100% Eggless Macarons
No added preservatives
How to add colours, make perfect shells & achieve perfection in macaronage
Learn a huge amount of critical tips & tricks

Flavours and fillings covered

Chocolate Caramel with Ganache
Lemon/Strawberry with White Chocolate
Bubblegum with buttercream
Guava Chilli with Buttercream
Orange with Buttercream Compote
Rasmalai with Pistachio
Tiramisu with Coffee Expresso

MODULE 10: PIES & TARTS

Quiches & Tarts (Sweet & Savoury both will be covered)
Learn how to make sweet paste- Vanilla & Chocolate
Learn to make fillings like apple filling, custard filling, spinach filling, chocolate ganache, mushroom filling, lemon curd

Items & Techniques Covered

Chocolate Tart Shells
Vanilla Tart Shells
Apple Crumble Pies
Spinach & Cheese Quiches
Mushroom & Pepper Quiches
Potato & Cheese Quiches
Fresh Fruit Custard Tart
Chocolate Ganache Tart
Lemon Curd Tart
Chocolate Snickers Tart

MODULE 11: BROWNIES, BLONDIES, BROOKIES & GRANOLA

How to mix your brownie batter to get the perfect crinkle-top
Shelf life is 3 months without any preservatives
Brownies, Blondies, Brookies & Granola Decoration

Items & Techniques Covered

Classic Chocolate Brownie
S'mores Brownie
Caramel Popcorn Brownie
Nutella Hazelnut Swirl Brownie
Biscoff Brownie
Red Velvet Cream Cheese Brownie
Traditional Blondies
Rose Blondies
White Chocolate Berry Blondies
Chocolate Brookies
Granola Bars
Sizzling Brownie

MODULE 12: COUVERTURE CHOCOLATE FOUNDATION

Professional Chocolate Making & Decorations

Items & Techniques Covered

Chocolate Tempering
Chocolate Shelling
Chocolate Garnishing
Chocolate Ganache
Chocolate Bars
Chocolate Fudge
Chocolate Bonbons
Ferrero Rocher Bonbons
After 8 Bonbons
Pista & Rose Bonbons
Chocolate Almond Fudge
Soft Centre Chocolate
Bounty Bars
Fruit & Nut Chocolate Bars
Chocolate Truffles

MODULE 13A: EGGLESS ROYAL ICING COOKIES

How to bake perfect flat cookies
Eggless Royal icing from scratch
Basic piping techniques
Handling and drying cookies
Template for customised cookies
Unique designing on cookies
Making character cookies
Learn to pipe borders and flooding techniques
Theme based cookies like cupcake, pizza, teddy bear, Christmas tree, mushroom etc.

MODULE 13B: EGGLESS BUTTERCREAM GLOSSY FLOWERS

Perfect recipe of glossy eggless buttercream for flowers
How to use whipped cream for piped flowers
How to perfectly colour the buttercream for desired colour
How to make basic & advance flowers with both flat and dimensional look
How to arrange the flowers on cupcakes
How to use Russian nozzles
Flowers covered in this workshop are lily, rose, sunflower, anemone, russian flowers and ranunculus
Different buds, leaves, fillers and foliage will be covered

MODULE 14: GUMPASTE SUGAR FLOWERS

Learn how to make flower paste from scratch to make sugar flowers
Learn how to store sugar flowers, so that you can make it in advance
Understand the exact size of wires to be used for arrangement
Understand sugar flower making tools and equipments
How to dry sugar flowers correctly
Guidance on what types of cutters and vieners to buy
How to use sugar flowers on a cake
Make different types of buds, sugar flowers etc
Colouring gum paste correctly
Shading petals perfectly
Flowers covered in this workshop are peony, moth orchid, lily, anemone, leaves etc.

MODULE 15: MODELLING FONDANT FIGURINES

Understand different mediums for colouring fondant
Learn how to mix colors for perfect color shade
Understand how to mix colors for perfect color shade
Explanation of the fondant/paste type used in modelling
Learn how to make cartoonish as well as realistic face
Explaining critical points to model unique structured figurines
Learn how to make perfect colors for hair, face and eyes
Both boy and girl topper will be covered in this module.

MODULE 16: CREAM BASED WEDDING CAKE

Learn how to make perfect and most stable buttercream
Learn how to color cream
Learn how to stack cakes to make perfect balanced tiered cake
100% real cakes will be used, strictly no dummies
Sharp edges for your cakes with ease will be covered
Learn how to add cream flowers on the cake
Seamless stacking will be covered
Different techniques of decoration will be covered

MODULE 17: FONDANT WEDDING CAKE

Learn how to design your own wedding cake
Learn how to color fondant for exact color shade
Learn different types of textures and techniques
Covering different shapes for fondant covering
Learn how to add sugar flowers on the cake
Seamless panelling will be covered
Different techniques of decoration will be covered like painting, edible lace, ombre, wafer paper, borders, crackling effect etc.

MODULE 18: FRENCH CAKES & PLATED DESSSERTS

Learn cafe style baked delicacies from France
We will cover entremet, petit, choux pastry and baked desserts
Techniques involved here are mirror glazing, cocoa butter, plating & redefining desserts

Items Covered

Entremet & Petit Gateau
Opera
Tiramisu
Tres leches
Eclairs
Choux Buns
Pana Cotta
Creme Brule
Baked Yogurt

MODULE 19: STRUCTURE CAKE

Introduction to tools and supplies
Learn to make an exclusive character/theme
Creating structure from scratch
Learn how to make modelling chocolate
How to frost the real cake with additional shelling
What rods to use, how to bend, how to scale etc.
How to sculpt with modelling chocolate
How to cover the real cake with modelling chocolate
How to color the structure

MODULE 20: SURPRISE WEEK

Content to be disclosed during the course by the chef

MODULE 21 & 22: BEYOND BAKING

Buffet Planning & Set-up
Setting up your venture
Food Photography & Styling Module
Budgeting & Costing Sessions
Marketing & Branding Sessions
Hiring for internships

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