2022 Admissions Open | Hospitality Management, Culinary Arts, Design, and Business Management
2022 Admissions Open | Hospitality Management, Culinary Arts, Design, and Business Management

Baking Essentials Course

Certificate
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Baking Essentials Course

 Certificate Course in Baking and Patisserie

50 hours duration

Certificate awarded by Vedatya Institute

Our intensive 50 hours Certificate Course in Baking and Patisserie is designed for those looking to pursue a professional course in pastry arts but who do not have the time or resources to pursue the long-term “Diploma in Patisserie” program.

Program Highlights

Vedatya’s school of culinary excellence provides a platform for culinary enthusiasts to learn practice and showcase their creativity and passion for baking.

This short-term course is designed to enable learners to develop basic baking skills and produce menu items under the supervision of professional chefs, it also provides them with the opportunity to evaluate the dishes that they have produced, critique them and improve.

It will also benefit those who are looking to pursue a more extensive professional course in pastry arts but do not have the time or resources to take up our advanced diploma in patisserie. Theory lessons are in-build and form an integral part of the program and it helps to understand the science behind baking.

Learning Outcomes

Get familiarised with the professional kitchen and professional environment.

Understand and apply a range of baking techniques to a wide range of commodities.

Produce a wide range of bakery and confectionery products to an acceptable commercial standard.

Select, prepare cook, present, and evaluate a selection of bakery dishes to a commercially acceptable standard.

Have a basic understanding of kitchen and bakery theory.

Evaluate bakery and confectionary as a potential career path.

Eligibility and Admission Criteria


Class 10th of CBSE or equivalent accreditation

Age – 16 years & above

Passion for baking

 

Session 1 – Basic Culinary & Bakery Skills

Knife handling skills
(Practical)

Vegetable cuts
(Practical)

Use of equipment
(Practical)

Basic equipment used
(Theory)

Use of ingredients in baking
(Theory)

Basic of baking
(Theory)

Session 2 – Short Crust Pastry

Assorted Cookies
(Practical)

Apple Pie
(Practical)

Lemon Curd Tart
(Practical)

Sweet Paste & Savoury Paste
(Theory)

Session 3 – Travel Cakes & Cup Cakes

Marble Tea Cake
(Practical)

Chocolate Cupcake
(Practical)

Fresh Mint Muffins
(Practical)

Banana Bread Loaf
(Practical)

Methods used for cake making
(Theory)

Role of ingredients
(Theory)

Session 4 – Cakes with Decoration

Vanilla Sponge with Fresh Fruits
(Practical)

Baked New York Cheesecake
(Practical)

Red Velvet Cake
(Practical)

Icing used
(Theory)

Cake faults
(Theory)

Flavours
(Theory)

Session 5 – Artisanal Breads

Garlic Bread Loaf
(Practical)

Country Loaf
(Practical)

Babka
(Practical)

Ingredients used
(Theory)

Types of Bread (Hard & Soft)
(Theory)

Session 6 – Chocolate Decorations & Bon-bon

Basic Chocolate Garnishes
(Practical)

Flavoured Bon-bon
(Practical)

Enrobed Chocolate Truffles
(Practical)

Process of chocolate making
(Theory)

Types of Chocolate
(Theory)

Session 7 – Frozen Desserts

No Churn Mango Ice Cream
(Practical)

Classic Chocolate Mousse
(Practical)

Berry Bavarois
(Practical)

Types of Frozen Desserts
(Theory)

Flavour combinations
(Theory)

Session 8 – Choux Pastry

Sea Salt Caramel Eclairs
(Practical)

Traditional Profit Rolls
(Practical)

Choux Pastry – Usage & Technique
(Theory)

Session 9 – Pancakes & Crepes

Banana Pancakes
(Practical)

Orange Glazed Crepe Cake
(Practical)

Theory about using eggs
(Theory)

Session 10 – Assessment, Feedback & Certification

Participants to prepare dishes from the cooking methods Demonstration during the programme; followed by the feedback and certification

  • Bakery Essentials Course
  • Total
  • Vedatya Fee(₹)
  • 30,000

Note: GST @ 18% and any other applicable taxes are additional. Taxes are subject to revision as per the statutory policy of the government of India.

The above fee includes 10 sessions from Mon-Fri at 09:00 am – 1:00 pm.

Placement & Internship Highlights

We let our record of 20+ years speak for itself.

26% of graduates placed in management trainee positions (the fast track to becoming a general manager) against an industry average of 2%

Placements in over 12 top domestic and international hospitality brands such as The Oberoi, The Westin, InterContinental Hotels Group (IHG), Radisson Blu, etc.

Over 55% placements in “Front Office” and “F & B Service” departments across 14 different cities in India and abroad


Placements in “Sales & Marketing”, “Human Resource” and “Revenue” departments for students opting for non-operating role

Rs. 45,000 monthly stipend for students interning in France with Michelin star chefs

Internships in 13 countries around the world including – France, Mauritius, UAE and India

Internships across 27 different organizations that includes both multinational hotels (IHG, The Oberoi, Radisson, etc.) and boutique properties

Internships across at least 22 brands that include The Oberoi, The Westin, JW Marriott, Radisson and ITC

 

 

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