Diploma in International Patisserie and Confectionery

/Diploma in International Patisserie and Confectionery
Diploma in International Patisserie and Confectionery 2018-07-24T11:13:16+00:00

Eligibility of the course

The candidate does not require any prior qualification to become a great Pastry Chef or a Chef-preneur. No previous knowledge or experience is required to apply for this part-time professional diploma program. Anyone above 16 years of age, who has a sincere passion for baking, is eligible to apply for this program. At Palate Culinary Academy, you will start by learning the very basics of pastry making which will further help you build a strong foundation. Post this, you will continue to comprehend logically the entire baking and Pastry-making process, step-by-step from beginner level to advanced level.

Our six-month diploma program in Baking & Patisserie is a part-time, intensive, hands-on program designed for culinary enthusiasts who want to gain an in-depth knowledge and understanding into the art of making baking, confectionery and pastry items. The students predominantly are trained to be proficient in making everything from cookies to desserts, celebration cakes, tarts and decorative confectionery-based showpieces. After spending 550 hours (2.30 pm to 6.30 pm on weekdays) in kitchen & classrooms, the students will further master over 130 recipes and techniques. After a successful completion of the course and formal examination process, a UK-certification will be provided to you, by the renowned London-based accreditation board called City & Guilds.

Topics covered in the 6-month Diploma in Bakery and Patisserie

1. Food safety and sanitation

Be it the preparation, the process, storage or delivery, food contamination can happen at any given point. This module will ensure that the students gain an in-depth understanding of food safety along with its importance while learning various nitty-gritties like sanitization of equipments and serving your customers food which is completely safe. Basically, inculcating all the primary aspects of  food safety and sanitation.

2. Food Science Theory & Basic Skills

Food science and its importance is often underestimated.  This includes evaluating the nutritional value, texture, colour and the flavour of the food products. This module will be given a practical perspective into the matter of Food technology. This involves an understanding of selection, preservation, processing, packaging, distribution and handling of safe food. Various skills like pastry-making, knife-handling, ingredient adaptation and equipment usage will be mastered by the students among other skills. These skills will be handy as they build a strong foundation and proceed ahead in the program.

3. Biscuit & sponge products

This module will include a wide variety of dough products which will further be utilised to make Biscuits like biscuits à la cuillère, shortbread, cookies, langue du chat, sable a la poche, tuile, brownies, including tray baked products like flip jacks. An elaborate range of sponge products will be covered by the like the traditional pound cake and different variations of Cakes and sponges: scones, fruitcakes, muffins, sponge-based (Madeira, cherry, Victoria, regional varieties ), Genoise, Swiss roll, cup cakes classic gateaux and tortes.

4. Basic Breads &  Yeasted Doughs

This module will prove to be a brilliant introduction with an attempt to build a strong foundation for the students in the world of bread. It will also help the students transverse in-depth into the world of bread while they learn different types of flour, sugar and yeast while understanding how these ingredients would further affect the end results, both in leavened and unleavened products. The students will gain expertise in a variety of topics like measuring the temperature of various elements, blending them properly, producing yeast dough by using direct sponges and leaven sponges. The key idea is to allow the bread to ferment through proofing while further learning how to shape and bake these products.

5. Artisanal Breads

Making of artistic breads and designer breads involves understanding of intricate details. This module will ensure that the students gain this knowledge to facilitate the production of artisanal breads. This module will also involve learning different types of yeast along with an understanding of their role n the formation of bread. This module will involve the making of gluten-free bread, rye bread, ciabatta, poolish bread, slow fermented bread, pate ferment bread, pumpernickel, zopf bread, challah bread, sourdough and the classic baguette.

 6. Pastries / Viennoiserie

An in-depth knowledge about the yeast-leavened dough, laminated dough and puff pastry is  quintessential in order to nurture the minds of Pastry Chefs. The students will learn how to make croissants, Danish pastries, doughnuts and brioche. This module will further include the classic Pain au Chocolat.

7. Tarts & Pies

Starting with the art of making different types of crust, dough and fillings, this module would further teach deftness to shape and make a perfect crust for tarts and pies. Be it classical and contemporary tarts like tarte tatin, tarte aux pommes, tarte au citronne, tart de linze, and tarte au Sucre or Pies like lemon meringue pie, apple pie, and pecan pie – the students will master them all.

8. Basics of Chocolate

This module will help the students learn about the wide variety of pralines and chocolates. Basic chocolate tempering using the seeding method, table tempering, microwave method of tempering, various garnishing techniques, colour casting and moulding of a chocolate are a few things that the module would cover. The student will be able to create different chocolates by using a basic ganache like truffles in various varieties.

9. Petit Fours & Pocket Pastries

This module will help the students master miniature pastries and petit fours such as the traditional éclair, fruit and lemon tartlets, macaroons and Madeleine. This module will further involve learning about different French pastry elements like pastry cream, butter cream, glazes, cream-based fillings and fruit-based fillings.

10. Classic Cakes & French Entremets

This module will cover classic cakes like St. Honore, black forest, sacher, devil’s cake and chiffon cake. The students will be able to grasp the essence of French Pastries like opera, mille feuille, éclairs, baba au rum, religieuse, clafoutis, gateau basque and Strawberry fraiser and many more.

11. Celebration Cakes & Modern-style Cakes

This module provides an insight into modern cakes and European-style celebration cakes. This involves baking, decorating and assembling layers of cake. The students will garner an in-depth knowledge of baking sponge cakes, jaconde, dacoise, creating buttercream fillings, pate de fruit, cremeux and various fruit and gel inserts. Keeping up with our 21st century module, this module will further involve Croquembouche and other instagram – worthy center pieces.

12. Hi-Tea Preparation

Hi-tea sessions and baking go hand-in-hand. This module reiterates the importance of Bakery in a hi-tea session. The students will master the art of making palmiers, scones with jams, chutneys and clotted cream, tarts, mini-pastries, blondies and shortcakes.

13. Ice-creams, Sorbets & Frozen Desserts

Learning how to make ice-cream, sorbets and frozen desserts is an entire spectrum in itself. This involves learning how to integrate different ice creams and sorbets into hot, cold and frozen desserts. The students will gain knowledge on how to balance sorbet and ice-cream bases using adequate production methods. While increasing product shelf -life using fresh and natural ingredients, the module will also focus on developing perfect texture for ice cream and sorbets, preserving flavour, and texture.

14. Plated Desserts

Plating a dessert beautifully is an essential step considering that an average human devours with their eyes first. This module will eventually help students become adept at combining different colours, temperatures, unusual flavours, and texture elements in plated desserts. The students will additionally garner a brief knowledge of molecular techniques while imbibing the process of how to make fruit soups, parfaits, soufflé and à la minute plated desserts. During the final phase, the students will be able to exhibit their own signature plated dessert.

15. Advanced Chocolates & Chocolate Sculpture

This module takes the understanding of Chocolate to a whole new tangent. In this module, the students will be able to make exquisite chocolates and pralines. The students will be exploring different types of chocolate textures, and also be mastering the art of preparing chocolate showpieces along with chocolate decoration. They will be able to gain an in-depth knowledge about different types of piping, dipping, filling, colouring techniques and multiple layer ganache. This module will involve hands-on exposure on how to prepare ganache (with caramel, fruit purée, butter and alcohol), hand-rolled truffle, chocolate spreads and petite fours. Further to this, they will also be learning about the different uses of an airbrush.

16. Advanced Patisserie & buffet Presentation

The students will be trained to absorb advanced techniques throughout the baking classes for preparing biscuits, crunches, jellies and cremeaux, preparation of entremets and desserts with a complex flavour profile, various textures and combinations. The students will be learning about various contemporary French pastry techniques, application of molecular gastronomy techniques in patisserie, and the pairing of pastry, chocolate and liquor. For the buffet, the student will be able to recreate the different dishes for their guests. This will be a great opportunity to enhance your skills and to work in a team while experiencing how to work in a real-time kitchen.

17. Research and development team

This involves moulding the students into task masters while facilitating creation and ideation for the execution of dishes for photo shoots. The students will have the opportunity to be a part of Behind the scenes of food dishes that go into video shoots and catering. Palate Culinary Academy also hosts a wide variety of Chef’s table and pop-ups which the students get to be an integral part of with the aim of fine-tuning their skills and techniques to perfection.

18. Exposure towards Food styling and photography

This module will help the students garner an understanding of Food styling and food photography in an attempt to reinstate the course structure as a 2018 module. The students will understand recipe approach while shooting food products while creating mood boards to ensure that the food product is narrating a story in itself. The students will constantly be a part of research and development apart from the baking classes that happen at Palate Culinary Academy for the recipe curation for various digital content, shoots and events.

19. Internships and Externships

At Palate Culinary Academy, we believe that precision comes with practice and consistency. Hence,  after the students successfully complete the course, we offer them internships at the academy to train them under various events, shoots and other activities under the curation, production, research and development team. After fine-tuning their skills, Team Palate helps them pursue their passion in their dream hotels and restaurants.

20. Consultation & Entrepreneurship

In this module, the students will be learning what goes into establishing their own company in the field of baking and confectionery. This will be a guide for all the future entrepreneurs to start their own business, be it home-based or commercial. Chef Rakhee gives personal consultation after the program to each and every student in order to make sure their forte is aligned with their dreams. Thereon, Chef-preneurs are born.

Fees

The fees for the 6-month Diploma in Baking & Pastry is ` INR 3,30,000 (Inclusive of GST)

Items that are included in the fees are:

  • Field trips, visits to pastry shops/chocolate factories and related industry setups
  • Tool Kit
  • Uniform set (Chef’s Coat, Half Apron and Skull Cap)

Excluded items:

  • Meals (plenty of eateries and restaurants are available close to the school to cater to your meal requirements, including a small café at lobby level)
  • Accommodation (We could provide recommendations)
  • Nominal Examination Fees for final UK-Certification

Batch strength – 10 Students (Maximum)

Limited seats available – Book yours now
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