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Bakery and Patisserie Course 12 Weeks Course

12 Weeks Certificate Course in Bakery &
Patisserie Modules and Coverage

Title 12 weeks course in Bakery and Patisserie
Duration Part Time, Thrice a week
Hours per week 09 hours
Total Course Hours 108 hours
Batch Strength 10 students per batch
Eligibility 12 years and above
Certification Apeejay Institute of Hospitality, Navi Mumbai
Fees 45,000 plus GST
Commencement June 2024
Internship & Placement Interested & Eligible students (18+) can further undertake Internship Training/Placement Opportunities at Flurys, Navi Mumbai
  • Theory (3 hours): Types of Flour, Bread (Methods and Steps)
  • Practical (3 hours): Bread Making (Dinner rolls, White bread Loaf, Brown Bread Loaf, Pizza Base, Bread sticks)
  • Practical (3 hours): Bread Making (Garlic Bread, Masala Bread, English Muffins, Donuts and Milk Bread)
  • Theory (3 hours): Basic Sauces, Safety Procedures for Handling Equipment
  • Practical (3 hours): Basic Sauces, Pizza, Sandwiches, Burger and Eggs Benedict
  • Practical (3 hours): Puff Making (Veg and Non-Veg), Cheese Straw
  • Theory (3 hours): Cake Making (Methods, Steps and Faults), Icing and Frosting
  • Practical (3 hours): Fruit Cake, Butter Plain Cake, Muffin, Cupcake, Swiss Roll, Whipping Cream
  • Practical (3 hours): Sponge (Vanilla, Red Velvet and Chocolate with Egg and without Egg), Buttercream, Ganache, Lemon Curd
  • Theory (3 hours): Cookies and Cake Decoration
  • Practical (3 hours): Cake Layering and Masking and Finishing (Chocolate Cake, Black Forest Cake, Buttercream cake)
  • Practical (3 hours): Types of Cookies, Sweet Tart (Jam Tart, Lemon Tart)
  • Theory (3 hours): Chocolate and Cocoa (Manufacturing, Types and Tempering)
  • Practical (3 hours): Chocolate Tempering, Chocolate Making and Moulding, Chocolate Garnishes
  • Practical (3 hours): Crème Caramel, Crème Brûlée, Soufflé, Pannacotta, Mousse
  • Theory (3 hours): Sugar, Shortening, Fats and Oil
  • Practical (3 hours): White, Milk and Dark Chocolate Brownies (Egg and Eggless)
  • Practical (3 hours): Mystery Basket Face-off
  • Theory (3 hours): Raising Agents, Classification of Pastries (Methods and Steps)
  • Practical (3 hours): Bread Making (Advanced –French Baguette, Ciabatta, Focaccia, Brioche, Bagel)
  • Practical (3 hours): Sandwiches around the world.
  • Theory (3 hours): Classification of Pastries
  • Practical (3 hours): Millet and Gluten-free Breads, Millet Crackers
  • Practical (3 hours): Yeasted Puff (Croissant, Cinnamon Roll and Danish Pastry), Eclairs, Profiteroles
  • Theory (3 hours): Pastry Creams, The art of Plating
  • Practical (3 hours): Themed Pre-plated Dessert
  • Practical (3 hours): Liquid and Rolling Fondant, Pastry Creams, Fruit Fillings
  • Theory (3 hours): Bakery and Patisserie Terms, Desserts around the World
  • Practical (3 hours): Sponge, Buttercream, Chocolate Ganache, Whipping Cream, Cream Cheese Frosting, Chocolate Garnishes
  • Practical (3 hours): Advanced Cake Decoration, Fondant Cake
  • Theory (3 hours): Meringue and Advanced Chocolate Types
  • Practical (3 hours): Chocolate Bonbons (Filled Chocolates), Chocolate Bars
  • Practical (3 hours): Macaroons, Pavlova, Meringue Cookies
  • Theory (3 hours): Food Colours and Essence, Frozen Desserts
  • Practical (3 hours): Tiramisu, Baked Cheesecake and No Bake Cheesecake
  • Practical (3 hours): Plated Dessert Face-off