Advanced Diploma in Bakery and Patisserie Arts – The Advanced Diploma in Bakery and Patisserie Arts course is for people wanting to become a pastry chef or start their own bakery business.
through receiving practical training in the kitchen and learning in classrooms. Students will learn how to make different types of bread, cakes, pastries, desserts, healthy baked goods, and chocolate art. They will gain the skills and knowledge needed for Cake decorating and creating various treats.
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Course Objectives:
Upon completion of the course, learners will be capable of:
- Create a baking area and use the basic tools and equipment needed for baking.
- Gain hands-on experience and useful skills from real job environments.
- Learn what you need to start and operate a café or bakery business.
- Make different types of bread, cakes, and pastries. Learn how to decorate cakes, bake desserts, create healthy treats, and make chocolate decorations.
- Show your soft skills like talking well with others, being creative, working well with a team, and having a strong work ethic.
Modules
| Units Title | Syllabus |
| Unit-1: Bread Making – Indian | In our classes, we look at different types of Indian bread. Each type has its special features and changes depending on the region. We start with the simple and important chapati, or roti, which is a basic food in Indian homes. We focus on rolling and cooking on a flat surface or over an open fire, making sure they get just the right mix of being soft and a little bit crispy. |
| Unit-2: Bread Making – International | In our lessons, we go on an exciting journey around the world, showing students different kinds of bread, how they are made, what ingredients are used, and their importance in different cultures. From the famous baguettes of France, which are crunchy outside and soft inside, to the tasty rye bread from Scandinavia, every type of bread from around the world has its own story. |
| Unit-3: Macaroons Making | In our classes, we learn the exact methods, focus on details, and the creativity needed to make macarons well. We begin with the basic part of macarons, which is meringue. Students learn how to whip egg whites properly to make a strong yet light structure, which is what gives macarons their special texture. |
| Unit-4: Chocolate Making | In our lessons, we explore how chocolate is made, starting from the cacao beans and ending with the chocolate bar. We will look at important steps like choosing the cacao beans, fermenting them, roasting, and tempering the chocolate. Roasting cacao beans is an important step that helps develop their chocolate flavour. We help students learn how to roast food to get the flavour they want. |
| Unit-5: Doughnuts and Burlinner Making | In our lessons, we start by showing students the basic ingredients and tools they need to make these sweet, soft treats. Flour, sugar, yeast, and flavours like vanilla or nutmeg mix to make the dough. We want to teach the basic skills and also inspire a love for making these delicious treats. |
| Unit-6: Brownies Making | We help people learn how to make these rich, chocolatey treats that many people love. We’ll begin by showing you the basic ingredients and tools you need, including traditional chocolate options and some fun twists like cheesecake swirl or salted caramel. We also promote creativity by suggesting extra ingredients like nuts and chocolate chips. |
| Unit-7: Muffins and Cupcake Making | We teach students how to make muffins and cupcakes by showing them easy steps to create tasty treats. We share important skills like filling muffin cups or cupcake liners correctly, keeping track of baking times, and checking when they are done. We also support creativity by suggesting different toppings, icings, and decoration ideas. |
| Unit-8: Travel Cakes Making | We start our classes by going over the basic supplies and equipment needed to make a cake with the students.These usually include flour, sugar, butter, eggs, baking powder, salt, and flavours like vanilla extract. We also advise on storing, packing, and keeping the travel cake fresh and tasty while you travel. |
| Unit-9: Swiss Roll Making | We help learners make these rich, chocolatey treats that lots of people love. We will begin by sharing the basic ingredients and tools you need, including traditional chocolate flavours and fun options like cheesecake swirl or salted caramel. We also support being creative by suggesting extra ingredients like nuts or chocolate chips. |
| Unit-10: Cookies Making | We teach students how to make cookies, showing them the steps to create tasty treats. We start by teaching our students the basic ingredients and tools they will use, highlighting how important it is to measure things correctly and mix them properly. |
| Unit-11: Cheese Cake Making | In our lessons, we help students learn how to make a great cheesecake. We teach them how to choose the best ingredients and how to bake and present it nicely. The journey starts with the crust, where students learn to make a buttery, crumbly base using things like graham crackers or cookies. We want to teach useful skills and also encourage creativity and a love for making desserts. |
| Unit-12: Cakes With Icing & Decoration | We look at the main parts of cake recipes, like picking the right flour and sugar and choosing flavours such as vanilla or cocoa. |
| Unit-13: Pies, Tarts and Quiches Making | In our lessons, we begin by teaching students the basic parts: the outer layer and what’s inside. We explore how to make pastries, focusing on getting a soft, flaky, and buttery crust. Our goal is to teach you the skills to make pies, tarts, and quiches, and to inspire a love for cooking. |
| Unit-14: Pastries Making | In our lessons, we begin by teaching students the basic parts of pastries: the dough, the fillings, and how to make them look good. We highlight how important it is to measure things accurately, mix them correctly, and use the right methods to get the best dough texture. Our students learn a lot about the science of baking pastries, helping them make delicious treats that come out of the oven looking and smelling amazing. |
| Unit-15: Fondants Cakes Making | In our classes, we help students learn how to make fondant cakes by showing them each step. We focus on being careful, using creativity, and paying attention to small details. Students learn how to make and bake cake layers so they are flat and ready for the fondant. We want to help people develop both the skills and the creativity needed to make these beautiful food creations. |
| Unit-16: Puffs, Palmiers & Rolls Making | In our lessons, we start by teaching students the basic parts of making pastries: the dough, the fillings or flavours, and how to shape and bake them. We show students how to make their creations look good, from nicely twisted rolls to perfectly folded palmiers. Creating pastries that look great and taste delicious is the main goal. |
| Unit-17: Pizza Making | In our lessons, we will explore the main parts of making pizza: the dough, the sauce, the toppings, and how to bake it. We start by teaching students about the most important part of a great pizza—the dough. We explore how to make the best pizza crust by looking at choosing the right flour, activating the yeast, kneading the dough, and getting the right texture and thickness. |
Course Structure
| Mode of Delivery: | Face-to-face / Blended |
| Duration: | 1 Year |
| Class Frequency: | 5 days per week |
| Total Contact Hours: | 544 hours of classroom training |
| Attendance: | Meet the required attendance requirement of 75% to graduate.. |
| Assessment Method: | A variety of Assessments, practical assessments / written examinations will assess students. |
| Graduation Criteria: | The Allied College of Culinary Arts & Management will award students who have completed the course by passing every module the Advanced Diploma in Bakery and Patisserie Arts |
Requirements For Entry
| Local | International Students | |
| Minimum Age | 18 years | 18 years |
| Academic Qualification | 3 GCE ‘N’ Level passes or something similar.
Or an Advanced Diploma in Bakery and Patisserie Arts From Allied College |
Completed ten years of schooling or an equivalent degree of education. |
| English Proficiency | C6 in English at the GCE ‘N’ level, or a comparable grade.WSQ Workplace Literacy (WPL) level 5 qualification in reading, listening, speaking, and writing means you have reached a high level of skills in these areas that are needed for work.
Passed the English placement test at Allied College. |
a passing grade in English from the tenth grade or a comparable level. |
Conclusion
The whole course of the Advanced Diploma in Bakery and Patisserie Arts is taught by a team of expert chefs who are also teachers. Our team has travelled around the world and has worked in some famous hotels in India and other countries.
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