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Diploma in Bakery and Patisserie

The Diploma in Bakery and patisserie program aims to provide students with knowledge about the basics of the industry. Candidates who wish to pursue a career in bakery and patisserie making may find this course to be an exciting opportunity to hone their skills. Using diverse skills in the field, students gain an understanding of the subject as well as expand their knowledge related to the art of bakery and patisserie. In addition to rendering students with basic knowledge of the program, they are also given communication and creativity skills. The Diploma of Bakery and patisserie course is designed in such a way that the candidates get knowledge of both the practical as well as the theoretical aspects of the program.

Topics covered include the study of bakery/ patisserie products, a process carried out, selection, composition, reactions to functions and ingredients, the program teaches comprehensive skills in the following areas: bread, pastry, amuse- bouche, baking, cakes, hot and cold desserts, fondant, frozen desserts chocolates.

Bakery and Patisserie Program Goal:

This 12 Months course program has all the elements to transform young amateurs into Bakery professionals. For 6 months students go through extensive practical training under the guidance of CCHM Professors who give them thorough learning and best industry practices. Grinding the next generation of students into basic fundamentals, techniques, and daily activities that are a must for their learning curve.

For the next 6 months, students are on live industrial training in the top most star hotels, fine dining restaurant chain & Bakery for experiencing the daily work schedules for maintaining as a professional chef After which their internal assessment is carried out with examinations later along with there are opportunities to get placements in the topmost hotels and restaurant chains.

Key features of the program are:

CCHM ensures a Teacher-Students Ratio of 1:15. There are 15 students in the class, so that each student gets the individual attention necessary for a professional bakery program.

Bakery student work on their own and every student complete each session’s requirements by the end of the class.

The bakery Kitchen program leads up to the Diploma in bakery & patisserie, Ingredients, equipment, and supplies needed for each class are included in the course fee and provided to each student individually at the beginning of the class.

Classes for the bakery program take place every Monday to Friday, from 09:30 AM to01:00 PM (Morning Batch) and 02:00 PM to 06:00 PM (Evening Batch).

Students who have completed the course have opportunities in the world of bakery and patisserie both nationally and internationally. After Diploma in Bakery & patisserie job profiles includes Commi Baker, Craftsman Baker, Bread Baker, Head Baker, Manager, Apprentice Baker, Pastry Chef, Assistant Baker, Decorator, Supply Chain Management, bakery Specialist, etc.

Eligibility for Admission
  • 12th Passed
  • Age must be 17 Years
  • Winter Session: Dec/January
  • Summer Session: July/Aug
  • Batch Size: 15 Students Only