Advanced Diploma in Culinary & Patisserie Arts - (1 year)

The "Advanced Diploma in Culinary & Patisserie Arts" is a 12-month intensive program designed to provide hands-on training in professional cooking and baking. It covers both culinary arts and patisserie, offering students a comprehensive skillset for the food industry. The program includes six months of culinary training followed by six months of patisserie arts, with internal assessments and exams to ensure mastery.

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• Total Duration: 12 Month
• Start Date: Option to start today also, instructor will adjust you to recently started batch. Enroll now
• Weekly Schedule: 5 days a week (Monday to Friday) .
• Session Length: 5 hours per session.
• Total Sessions: 240 sessions (1200 hours).
• Timings: 9:30 am to 2:30 pm

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Certifications Provided

• Level 3 City and Guilds International Certification
• NSDC Certification
• Institute Certification

Course Structure

• First 6 Months: Intensive training in culinary arts, covering global cuisines and professional practices.
• Second 6 Months: Hands-on training in patisserie arts, focusing on baking, cake decoration, and desserts.
• 2 Weeks: Internal assessments.
• 2 Weeks: Exams.

Key Modules and Topics

Culinary Arts (First 6 Months)

• Knife Skills: Sharpening, cuts, speed, and maintenance.
• Global Cuisines:
  • Indian (North, South, Bengali, Parsi, Maharashtrian, and more).
  • Italian (Pasta, Risotto, Pizza, Gnocchi).
  • Asian (Thai, Japanese, Korean, Cantonese).
  • Middle Eastern (Mezze Boards, Filo Pastry, and Spices).
  • European (French, English, Sourdough Pizzas).
• Sauces: Classic, derivative, emulsification, molecular garnishes, and more.
• Professional Practices: Menu curation, food safety, costing, and recipe development.

Patisserie Arts (Second 6 Months)

• Teacakes, Sponges, and Cookies: Master baking essentials with hands-on practice.
• Cake Decoration: Work with buttercream, whipped cream, ganache, sugar craft, and fondant.
• Pastry Arts:
  • Puff pastry, tarts, pies, and savory pastries.
  • Advanced techniques like baklava and Turkish borek.
• Artisanal Breads and Viennoiseries: Baguettes, brioche, croissants, and Danish pastries.
• Desserts: Lava cake, mousses, ice creams, and layered entremets.
• Chocolates: Chocolate tempering, truffles, pralines, and decorative techniques.

Business and Entrepreneurial Skills

• Menu planning and food costing.
• Branding, marketing, and SOP development.
• Fine-dine plating techniques and garnishes.

Assignments and Assessments

• Ingredient Project: Research and presentation on a unique ingredient.
• Equipment Project: Explore small and large commercial kitchen tools.
• Recipe Journaling: Document recipes and techniques from every session.
• Interactive Workshops: Guest lectures and hands-on demonstrations.

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Why Choose This Course?

• Pure Vegetarian and Eggless Recipes: Learn over 400+ recipes catering to diverse dietary preferences.
• Hands-On Experience: Practical training in professional kitchen setups.
• Industry-Recognized Certifications: Globally accepted credentials to enhance career prospects.
• Comprehensive Curriculum: Covers culinary arts, patisserie, and business skills for a well-rounded education

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Have Questions?
Feel free to contact us for any queries or assistance. We're here to help you every step of the way!

Contact Us:
📧 Email: team@prepgurukul.com
📞 Phone: +91 9727918490

Take the first step toward a brighter future—enroll now!