1. Short Term Diploma in Professional Patisserie and Confectionery (6 Weeks)

This intensive 6-week program offers over 150 hours of hands-on learning. It is designed to teach each module in an elaborate manner, combining both practical and theoretical knowledge. Students will delve into a variety of foundational and trending techniques, including:

• Bread Fundamentals: From classic bagels and pizza to artisanal baguettes and focaccia.
• Sugar Art: Creating intricate sculptures and fondant figurine decorations using sugar pastes like fondant, gum paste, and royal icing.
• Pies and Tarts: Mastering perfect crusts and shells for sweet and savoury fillings, along with decoration techniques like lattice tops.
• Eggless Baking: Exploring rich egg-free recipes and learning about substitutes.
• Chocolates: Techniques for tempering couverture chocolate, making bonbons and truffles.
• Cake Decoration: Comprehensive training in frosting, piping designs, sugar flowers, and edible decorations.
• Classic French Pastries and Macarons: Covering basic techniques for French pastry making, piping, and baking, with specific recipes like Opera cake, Eclairs, and Paris Brest.
• Bakery Project Plan: Understanding baking techniques, kitchen safety, hygiene, recipe selection, testing, and developing a business plan.
• Menu Planning and Bake Sale: Learning to plan menus considering the target audience and occasion, and organizing bake sales.
• Kitchen Safety and Hygiene: Essential principles for preventing foodborne illnesses and maintaining a healthy kitchen environment.

2. Advanced Diploma in Professional Patisserie and Confectionery (3 Months)

This comprehensive 3-month program is designed to transform baking skills through intensive training. It integrates both practical and theoretical knowledge with dedicated theory classes and extensive hands-on preparation. Key modules in this program include:

• Hygiene & Food Safety, HACCP
• Menu Planning and Costing
• Bread Fundamentals and Breakfast Pastries
• Pies and Tarts
• Eggless Baking
• Mastering Cake Decorations and Signature Cakes
• Classic and Modern French Pastries, Petit Fours and Gateaux, and Viennoisserie.
  Plated Desserts.
• Advanced Sugar Art and Advanced Patisserie (including Entremets with Glazing and Cocoa Spray Techniques).
• Baker Project Management and Bake Sale with market understanding, costing, and budgeting.

Students benefit from state-of-the-art facilities, including a huge hot kitchen with the latest ovens and equipment, a photo studio setup for presentation, and locker room facilities. Students receive a chef coat, apron, chef cap, and pastry kit as complimentary items.

3. Entrepreneur Course for Baking (1 Month)

For those aspiring to start their own bakery business, this one-month program provides a holistic understanding of entrepreneurship. It covers both theoretical knowledge and practical experience to prepare students for a retail storefront or a wholesale supply business. The course covers essential baking modules and business-focused topics:

• Kitchen hygiene and etiquette, with a brief on costing and budgeting focused on entrepreneurs.
• Fundamentals of baking, role of ingredients, and tips for fixing baking challenges.
  Decoration techniques such as airbrushing, sugar art, sugar craft, chocolate garnishes (leaves, spheres, bands, slabs), and frosting with different mediums.
• Understanding equipment and tools, and their maintenance
• HACCP-Safety and Kitchen hygiene.
• Modules on Breads, Breakfast pastries, Chocolates, Pies and Tarts, Classic Gateaux, Fondant cakes
• Whipping cream masterclass.

Why Celesteyum Academy is Your Ideal Launchpad for a Baking Career

Celesteyum Academy’s approach to culinary education ensures students are well-prepared for a successful entry into the baking industry:

• Emphasis on Hands-On Learning: The academy prioritizes complete hands-on experience in all its programs. This active learning approach helps students develop muscle memory, build true cooking confidence, and improve skills effectively by physically performing tasks with ingredients and tools.
• Mix of Theory and Practical Knowledge: Celesteyum’s curriculum is meticulously designed to provide a comprehensive blend of theoretical understanding and practical application. Students learn not just how to bake but also why techniques work, the role of ingredients, and how to adapt recipes. This ensures a deep understanding that goes beyond mere recipe following.
• Internationally Recognized Certification: Upon successful completion, students receive a Diploma Certificate from Celesteyum Academy. For those who pass the City & Guilds exams, a Level 2 certificate in Professional Patisserie and Confectionery from City & Guilds, UK, is also issued, providing global recognition and opportunities. Additionally, long-term programs offer a certificate recognized by NCVTE, associated with the HRD, Ministry of India.
• Placement Opportunities and Industry Connections: Celesteyum Academy actively assists students with placement and internship opportunities. We help connect learners with stand-alone bakeries, well-known restaurants, and patisseries, aiming to help students become professional pastry chefs and bakers. While placement and salary depend on individual performance and market conditions, the academy plays a vital role in enhancing job prospects.