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Bakery and Patisserie Course 6 Weeks Course

6 Weeks Certificate Course in Bakery &
Patisserie Modules and Coverage

Title 6 weeks course in Bakery and Patisserie
Duration Part Time, Thrice a week
Hours per week 09 hours
Total Course Hours 54 hours
Batch Strength 10 students per batch
Eligibility 12 years and above
Certification Apeejay Institute of Hospitality, Navi Mumbai
Fees 25,000 plus GST
Commencement May 2024
Internship & Placement Interested & Eligible students (18+) can further undertake Internship Training/Placement Opportunities at Flurys, Navi Mumbai
  • Practical (3 hours): Bread Making (Basics - Dinner rolls, White bread Loaf, Brown Bread Loaf, Pizza Base, Bread sticks)
  • Practical (3 hours): Puff Making (Veg and Non Veg), Cheese Straw and Quiche
  • Theory (3 hours): Types of Flour, Bread (Methods and Steps), and Classification of Pastries
  • Practical (3 hours): Bread Making (Advanced – Garlic Bread, Masala Bread, English Muffins, Donuts and Milk Bread)
  • Practical (3 hours): Yeasted Puff (Croissant, Cinnamon Roll and Danish Pastry), Eclairs
  • Theory (3 hours): Pre-mixes, Classification of Pastries (Methods and Steps), Handling Bakery Tools
  • Practical (3 hours): Fruit Cake, Butter Plain Cake, Muffin, Cupcake, Swiss Roll, Whipping Cream
  • Theory (3 hours): Cake Making (Methods, Steps and Faults), Icing and Frosting
  • Practical (3 hours): Sponge (Vanilla, Chocolate with Egg and Eggless), Buttercream, Chocolate Ganache, Liquid and Rolling Fondant
  • Practical (3 hours): Cake Making (Sponge Layering and Masking) Chocolate Cake, Black forest Cake, Buttercream cake and Fondant Cake
  • Practical (3 hours): Cake Finishing, Macaroons, Meringue Cookies
  • Theory (3 hours): Raising Agents, Meringue and Cookies
  • Practical (3 hours): Chocolate Tempering, Chocolate Making and Moulding
  • Practical (3 hours): Cookies, Rum Ball, Lemon Tart
  • Theory (3 hours): Chocolate and Cocoa (History, Manufacturing, Types and Tempering)
  • Practical (3 hours): Chocolate Brownie and French Baguette
  • Practical (3 hours): Tiramisu, New York Cheesecake, White Chocolate Light Cheesecake
  • Theory (3 hours): Sugar, Bakery and Patisserie Terms