Mastering the Art of Boulangerie & Patisserie: A Professional Journey in Baking Excellence
Culinary Educator & Hospitality Expert | Certified Trainer (AHLEI, EDEXEL, IGNOU) | Shaping Future Chefs with Passion & Excellence
Specialization Certificate in Professional Boulanger & Patisserie
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Course Schedule
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Introduction to the Course
This Specialization Certificate in Professional Boulanger & Patisserie is designed to equip students with in-depth knowledge, practical skills, and industry expertise in the field of baking and confectionery. With a strong emphasis on practical learning (80% practical, 20% theory), this program ensures that students master both traditional and contemporary techniques in boulangerie and patisserie, preparing them to enter the professional world of baking.
Students will gain hands-on experience with artisan bread making, pastry techniques, cake decoration, confectionery, and chocolate arts, along with essential business skills such as bakery management, budgeting, and food photography.
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Key Highlights of the Course
✔ AHLEI Certificate – Recognized internationally
✔ THSC/NSDC National Skill Certificate – Enhancing employability
✔ Student Uniform & Practical Kit – Ensuring a professional learning experience
✔ Study Materials & Library Access – For in-depth theoretical understanding
✔ Training & Placement Assistance – Preparing students for real-world opportunities
✔ Diploma in Chocolate Arts – Specialization in fine chocolate making
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Course Structure & Modules
1. Foundational Knowledge & Bakery Management
This section provides a strong foundation in bakery principles, professional kitchen operations, and effective communication skills.
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2. General Introduction to Patisserie & Bakery
This module familiarizes students with the patisserie kitchen structure, bakery workflow, and equipment usage.
🔹 Sections of Patisserie – Understanding different bakery operations
🔹 Hierarchy of Kitchen – Roles and responsibilities in a pastry kitchen
🔹 Weight & Measurements – Precision techniques for baking accuracy
🔹 Bakery Layout & Workflow – Efficient kitchen setup for productivity
🔹 Bakery Machinery & Tools – Hands-on learning with professional bakery equipment
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3. Essential Baking Techniques & Skills
LE BOULANGERIE – Bread Fabrication
This module focuses on artisan bread-making techniques from around the world.
🔹 Art & Science of Bread Making – Understanding fermentation, hydration, and shaping techniques
🔹 International Breads – French Baguettes, Sourdough, Brioche, Italian Focaccia, Middle Eastern Pita
🔹 Practical Training – Producing a wide range of regional and advanced bread styles
Basic Creams & Sauces
Understanding various types of creams and sauces for cakes, pastries, and desserts.
🔹 Types of Icing & Pastes – Ganache, Buttercream, Fondant, Whipped Cream
🔹 Sauce Preparation & Storage – Fruit Coulis, Chocolate Sauce, Custard Sauce
🔹 Filling & Garnishing Techniques
Basic Confections & Sugar Art
This section introduces students to the art of sugar-based confections and showpieces.
🔹 Sugar Processing & Stages – Caramelization, Crystallization, Spun Sugar
🔹 Confectionery Techniques – Candies, Marshmallows, Nougat
🔹 Decorative Sugar Work – Sugar Art Showpieces, Pull Sugar
Pastry Dough & Techniques
Mastering the different pastry types and production techniques.
🔹 Short Crust Pastry – Tart & Pie Shells
🔹 Puff Pastry – Croissants & Danish Pastries
🔹 Choux Pastry – Éclairs, Profiteroles
🔹 Filo Pastry – Baklava, Strudels
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4. Advanced Cake & Dessert Making
Sponge & Cakes
Techniques for baking perfect sponges and cakes with precision.
🔹 Types of Sponge Cakes – Pound Cake, Angel Food Cake, Layer Cakes
🔹 Serving & Garnishing – Decoration techniques for professional presentation
🔹 Equipment Handling – Use of industrial ovens and mixers
Cookies & Brownies
Deep dive into cookie dough science and troubleshooting baking issues.
🔹 Types of Cookies – Soft, Crispy, Chewy, Biscotti
🔹 Brownies & Blondies – Rich chocolate-based products
🔹 Baking Techniques & Fault Rectification
Hot & Cold Desserts
Exploring classic and modern hot, cold, and frozen desserts.
🔹 International Hot Desserts – Soufflé, Pudding, Baked Alaska
🔹 Cold & Frozen Desserts – Mousse, Cheesecakes, Sorbets, Ice Cream
🔹 Plating & Garnishing – Aesthetic dessert presentation
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5. Mastering the Art of Chocolate Making
This module covers chocolate history, techniques, and artistic creations.
🔹 Tempering & Molding – Producing glossy and perfectly textured chocolates
🔹 Chocolate Garnishes – Truffles, Cereal Bars, Handcrafted Chocolate Decorations
🔹 Advanced Chocolate Work – Sculpting & Showpiece Display
🎯 Master Class & Innovation Arena
✔ French Entremets & Modern Plating Techniques
✔ Petit Gateaux & Chocolate Showpiece Competition
✔ Flavor Pairing & Experimental Desserts
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6. Professional Development & Industry Exposure
Industrial Visit & Educational Tour
Students get real-world exposure through industrial visits to premium bakeries and production facilities.
Guest Speaker Sessions
Industry experts provide valuable insights into culinary trends, innovation, and career opportunities.
Food Photography & Designing
Professional techniques for presenting and marketing baked goods online & offline.
Bakery Business & Costing
🔹 Menu Planning & Budgeting – Understanding pricing strategies
🔹 Bakery Counter Setup – Designing effective bakery menus
🔹 Financial Planning – Cost control and profit maximization
Branding & Marketing for Bakers
🔹 Product & Market Research – Learning about bakery product categories
🔹 Social Media & Digital Marketing – Creating an online presence
Grooming & Personality Development
🔹 Professional Etiquette & Communication
🔹 Confidence Building for Culinary Careers
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7. Final Showcase & Certification
🎉 Annual Bakery & Confectionery Fest
A practical business simulation where students showcase and sell their baked goods, gaining experience in sales, event planning, and entrepreneurship.
📜 Certification – Students receive AHLEI, THSC/NSDC, and L'Artiste certificates, enhancing career opportunities.
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Career Opportunities After Completion
✔ Pastry Chef / Head Baker – Fine dining restaurants, hotels, bakeries
✔ Entrepreneur / Bakery Owner – Start your own bakery or café
✔ Chocolatier / Confectionery Specialist – Specialize in gourmet chocolate and confections
✔ Food Stylist & Consultant – Work in food photography and product styling
✔ Baking Instructor – Teach and mentor upcoming pastry professionals
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Conclusion
This course is designed to provide aspiring bakers and pastry chefs with the practical skills, theoretical knowledge, and business acumen required to excel in the baking industry. With expert faculty, industry exposure, and world-class certification, students will be fully prepared to embark on a successful career in boulangerie and patisserie.
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Key Outcomes:
🎖 Earn an AHLEI & THSC/NSDC National Skill Certificate recognized in the industry.
👨🏫 Gain real-world experience with industry visits, masterclasses, and workshops.
🍰 Develop expertise in creating a wide range of breads, cakes, pastries, and desserts.
📸 Master food photography, menu planning, budgeting, and costing for business success.
🎤 Enhance presentation, communication, and professional personality skills.
🏆 Participate in baking competitions and showcase your creativity.
💼 Get access to placement assistance and career guidance for future opportunities.
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After This Course, You Can:
✅ Work as a Professional Pastry Chef in top hotels, bakeries, and cafés.
✅ Start your own bakery or patisserie business and create a brand.
✅ Specialize in chocolatier, sugar artistry, or artisan bread making.
✅ Become a culinary instructor or consultant in baking and patisserie.
✅ Work as a dessert menu planner for high-end restaurants and catering services.
This course equips you with all the necessary skills, knowledge, and confidence to turn your passion into a successful career in the world of baking and patisserie!
Yes. We can arrange a session for you to understand the course structure and teaching style before making a decision. Please reach out to us at team@prepgurukul.com or call 97279-18490 to arrange a session tailored to your needs.
If the trial or demo class does not meet your expectations, you are under no obligation to enroll in the course. But please let us know what you didn't like in the class.
Absolutely.We can arrange and book an appointment with the instructor on your behalf, ensuring you receive personalized assistance and guidance. Contact us to schedule your visit.
We recommend attending a demo or trial class and clarifying all doubts before enrolling to ensure the course is right for you. Refund policies vary by instructor, but we are here to mediate and help you resolve any issues if needed.
Yes, you can usually begin as soon as the instructor confirms your preferred schedule. Contact us for assistance with quick scheduling.
Yes, installment or EMI payment options are available depending on the instructor's policy. For more information, contact us, and we will assist you in exploring payment plans.
Absolutely. You can reach us via email at team@prepgurukul.com or call us at 97279-18490 or there is an option to call you back.
Mrs. Khushbu is a passionate and seasoned educationist with over a decade of experience in the education and hospitality sector. With a strong academic foundation, she pursued an MBA in Tourism Management from VNSGU after completing her graduation in commerce. Her curiosity for exploring different cultures and histories led her to a career where she could combine her love for education and the culinary arts.
Her journey in hospitality education began as a lecturer in a reputed hospitality management institute, where she nurtured aspiring professionals. A certified trainer for AHLEI, EDEXEL, and IGNOU, she has played a pivotal role in setting up culinary institutes from the ground up. She has excelled in multiple capacities, including general management, human resource management, placement coordination, and affiliations with national and international educational bodies. Additionally, she holds a certification in Food Production Principles, further strengthening her expertise in the culinary arts.
With a strong belief in the philosophy that "Hard work beats talent," Mrs. Khushbu has overcome challenges and achieved remarkable milestones in her career. Her contributions to the industry have earned her recognition as a guest lecturer in various government and private colleges across the state.
Culinary Educator & Hospitality Expert | Certified Trainer (AHLEI, EDEXEL, IGNOU) | Shaping Future Chefs with Passion & Excellence
Culinary Educator & Hospitality Expert | Certified Trainer (AHLEI, EDEXEL, IGNOU) | Shaping Future Chefs with Passion & Excellence
