Diploma in Patisserie & Artisan Bakery Craft

BAKERY COURSES

About

Apply NowBakery skills are in high demand in bakery and hospitality industry. Additionally, growing number of high end bakery shops have created a fast growing segment catering to modern discerning consumer demanding best in class patisserie goods, and varied products from across the world. At AIBTM, we offer bakery training courses that fulfill a wide range of needs for industry and bakery businesses.

The Diploma in Patisserie & Artisan Bakery Craft has been developed in response to the demand for training in advanced practical skills, backed with scientific knowledge in all aspects of bakery technology and management. Trainees will qualify with practical skills, hands-on capabilities in making diverse products and international varieties of bakery goods.

Program has a practical focus with a strong theoretical, creative and business foundation. Hands-on practical work will be in world class teaching workshops with commercial style equipment and
machinery. Faculty with long experience and international exposure will guide trainee in all round skill development.

Course Structure

  • Six months program specially designed for candidates who wants to pursue career in patisserie & artisan bakery craft.
  • Intensive practice session in well equipped bakery lab, under close guidance of experienced faculty.
  • Hands on training on patisserie and artisan products, including training on methods and development of recipes.
  • Outlook of Bakery Industry through Industrial Visit, and Kitchen Visits.
  • International and national workshops and seminars by experts.
  • Guest lectures by renowned International chefs and industry experts.
  • Trainees will pass out with full capability and skill to independently make a large variety of patisserie and artisan products.
  • Key examinations and viva will be evaluated by technical experts.

Curriculum

Subjects Total No. Sessions
1 Basic Ingredient Science 15
2 Entrepreneurship and Management 4
3 Food Safety and Hygiene Standard 4
4 Bread and Fermented Goods 24
5 Cake and Sweet Goods 23
6 Sauces, Creams and Custards, Desserts 16
7 Cake Decoration, Bread Display,
Pastillage
25
8 Projects and Seminar 4
Bakery Science 9
Total 124

French Breads, Rolls & Buns, Italian Breads, Viennoiserie,
Tarts & Pies, Cakes & Tortes, Cookies, Plated Desserts,
Frozen Desserts, Sauces & Creams

Fee Structure

Indian (INR) International (US$)
Registration Fee 2,500 50
Admission Fee 10,000 400
Tuition Fee 1,02500 2200
Examination Fee 7,000 200
Total 122,000 2850

Hostel Fee Structure

Indian (INR) International (US$)
Non A.C. Rooms (Triple Sharing) 55,000 1250
A.C. Rooms (Triple Sharing) 65,000 1350
Single A.C. Room 1,00,000 2150
A.C. Room (Double sharing) 75,000 1086
All meals are Vegetarian.

Students have to submit medical fitness certificate before joining the course.

Eligibility

  • Minimum Qualification 10th Pass.
  • Basic knowledge of mathematics and language skills are required.

Assessment Methods

  • Continuous assessment will be done via observation of practical skills and bakery knowledge through a portfolio of evidence.

Career Opportunities

  • Bakery Chef
  • Patisseries, Bakeries & Hospitality industry
  • Catering business (Bakery)
  • Large retail stores with in-house bakery facility
  • Own-operated small business enterprise

Facilities

  • World class bakery lab with commercial style equipment and machinery.
  • Fully equipped research and development lab for new product development.
  • Highly designed food quality lab for testing of food samples.
  • Library, study area with wi-fi connectivity
  • Hostel Accommodation

Cafeteria

  • Homely and hygienic food is available at all times at our state of-the-art cafeteria.
  • An exclusive bakery & coffee corner.

Note

  • Those seeking Hostel Accommodation are required to pay the Hostel security of Rs. 10,000 along with the Hostel Fee at the time of admission.
  • Hostel accommodation will be on first-come-first basis.