Diploma in baking and confectionery

This program is aimed at skill upgradation of baking skill and will include tailor made module to impart skillful use of ingredients for optimum quality and taste, food presentation, hygiene standards and other customer delight skills desired by specific hotels, bakeries and other service providers. Curriculum will be designed to impart advanced and professional baking skills and prepare the students for the ever-growing baking industry

Become a certified baker with professional baking skills from our Celesteyum Academy’s Diploma in baking and confectionery program and gain knowledge from our industry experts. It is a complete hands on class with sound practical experience along with strong foundation in theoretical knowledge.

The Program runs for period of three months with intensive training.

The modules includes Breads, breakfast pastries , Pies and tarts, Chocolate making, Modern French pastries that includes Opera cake, eclairs, choux and more. Signature cakes, cake decorations using whipping cream ganache and Fondant themes. Wedding cake masterclass is included that covers working with sugar flowers, embossing, air brushing, rice paper sails, Isomalt techniques and many more techniques at par with the trending baking industry.

Chef coat, Apron, Pastry kit is given as complimentary.

Certificate on completion of the training program affiliated to NCVTE-HRD Govt of India.

Placement assistance based on the student’s credentials is provided.

Fees is 2,05000/-  plus 18% GST Applicable. Registration fees is 25000/- adjustable in the fees.

Next batch starting from October 10th to December 30th , 2022 Timings ; Mon-Fri, 10.30 am to 3.30 pm

For more details call us @ 9535207932

The Highlights of this course are

  • 1. Complete hands-on experience of baking.

  • 2. After-class support will be provided. No prior experience or knowledge about baking is required.

  • 3. A recipe booklet with a detailed description of the procedure will be shared. Both egg and eggless recipes will be discussed and shared.

  • 4. Standard recipes and alternative ingredients in the recipes will be provided.

Schedule

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