Month Pastry Diploma Program
Master the Art of Baking & Pastry in 12 Weeks
Our Vision
To craft professional pastry chefs with comprehensive hands-on training in classic and modern baking techniques, nurturing creativity and precision.
Our Mission
- Provide expert-led pastry and baking education
- Equip students with essential skills for professional patisserie careers
- Foster innovation and artistry in the world of baking
- Offer career pathways in bakeries, hotels, and dessert kitchens
Unique Selling Propositions (USP)
- International pastry faculty
- Hands-on training in every session
- Recognized diploma with career placement support
- No prior baking experience required
- 3 practical classes per week
Module Plan
The 3-month pastry diploma is divided into 12 weekly modules with 3 practical sessions per week. Each class covers 3 key items to build foundational and advanced patisserie skills.
Includes
Ingredients for all practicals
Course materials
Chef uniform & toolkit
Certification upon completion
Eligibility Criteria
- Matric / Intermediate
- O-Level / A-Level
- No previous pastry experience required
Career Prospects
- Pastry Chef – Work in fine dining, bakeries, or hotels
- Bakery Owner – Launch your artisan bakery or patisserie
- Dessert Artist – Specialize in artistic plated desserts
- Chocolatier – Explore careers in chocolate artistry
- Food Blogger / Content Creator – Build a digital pastry brand
- Cruise or Airline Pastry Chef – Work in luxury hospitality settings
Week 1 – Introduction to Breads and Doughs
Class 1: French Bread, Milk Bread, White Bread
Class 2: Focaccia, Ciabatta, Honey Wheat Bread
Class 3: Baguette, Burger Buns, Challah
Week 2 – Sweet Breads and Laminated Doughs
Class 1: Croissant, Cinnamon Rolls, English Muffins
Class 2: Sourdough Starter, Bagels, Doughnuts
Class 3: Napoléon with Whipped Cream, Layered Cake Techniques, Sacher Sponge
Week 3 – Tarts and Tartlets
Class 1: Chocolate Tart, Strawberry Tart, Raspberry Cream Tartlets
Class 2: Blackcurrant Tart, Almond Cream Tarts, Chocolate Mousse Tartlets
Class 3: Savory Tart (e.g., Pepper Steak Pie), Pear Charlotte, Fruit & Chocolate Glaze Techniques
Week 4 – Classic Cakes
Class 1: Genoise Sponge (Strawberry Genoise Cake), Black Forest Cake, Mocha Cake
Class 2: Pound Cake, Red Velvet Cake, Double Chocolate Cake
Class 3: Carrot Cake, Layered Cake Decoration, Devil’s Chocolate Cake
Week 5 – Mousses & Chilled Desserts
Class 1: Chocolate Mousse, Chocolate Mousse Cake, Mango Soufflé
Class 2: Panna Cotta, Mascarpone Mousse, Tiramisu
Class 3: New York Cheesecake, Lemon Cheesecake, Sienese Ricotta Pie
Week 6 – Pastries & Choux
Class 1: Choux Pastry, Pastry Cream, Éclairs / Profiteroles
Class 2: Vol-au-Vent (Artichoke), Pepper Steak Pie, Quiche (optional)
Class 3: Macarons, Sablé Breton, Marshmallows
Week 7 – Cookies, Tea Cakes & Bakes
Class 1: Lemon Cookies, Raisin Cookies, Russian Tea Cakes
Class 2: Banana Bread, Pound Cake Variation, Marble Cake
Class 3: Fondant Cake, Glazing Techniques, Cake Garnishes
Week 8 – Plated Desserts & Hot/Cold Combinations
Class 1: Poached Pear in Orange Juice, Crème Anglaise, Caramelized Apple Tart
Class 2: Molten Cake, Vanilla Ice Cream (optional), Plated Assembly
Class 3: Chocolate Mousse Dome, Glazing & Finishing, Dessert Plating
Week 9 – Cheesecakes, Soufflés, Puddings
Class 1: Baked Cheesecake, Lemon Cheesecake, Ricotta Cheesecake
Class 2: Chocolate Soufflé, Vanilla Soufflé, Mango Soufflé
Class 3: Rice Pudding with Berry Compote, Bread & Butter Pudding, Chilled Dessert Plating
Week 10 –Advanced Doughs
Class 1: Sourdough Refresh & Bake, Final Sourdough, Bagels
Class 2: Brioche Dough, Brioche Rolls, Savory Filled Brioche
Class 3: Kouign-Amann, Danish Pastry, Cinnamon Twist Pastry
Week 11 – Advanced Pastry Techniques & Entremets
Class 1: Mirror Glaze, Entremets Layering, Chocolate Garnishes
Class 2: Advanced Napoléon, Multi-layer Cake Assembly, Glazing & Decoration
Class 3: Sacher Torte, Signature Cake Assembly, Finishing & Presentation
Week 12 – Final Assessment & Showcase
Class 1: Skill Test (Bread, Cake, Tart Creation)
Class 2: Mystery Basket Practical – Use 2 Techniques in Plated Dessert
Class 3: Final Presentation – Dessert Table Setup, Evaluation on Taste, Technique & Presentation
Certification & Completion
Upon successful completion, students receive a Diploma in Pastry Arts certifying their practical and professional pastry skills.
