A detailed, well-defined course that takes you through the beginner, intermediate and advanced levels of baking and chocolate making. To master anything, it is important to get the fundamentals right. Keeping that in mind, our course is designed to first make students from all walks of life adept at baking by laying a sound foundation. Then, we proceed to the different techniques, for preparation and presentation.
Excellence is structured in such a manner, that while you master the baking and chocolate making arts, you also hone your entrepreneurial skills and acquire business tips. Also, as a bridge between the kitchen to the real world, we provide externship opportunities to students. This helps them transition smoothly from a student to professional bakers, pâtissiers and chocolatiers.
Excellence is a 450+ hours, intensive diploma course in baking, accredited by City and Guilds Manipal Global.
We provide scholarships up to INR 40,000 on the Excellence course. Scholarships are awarded based on an aptitude test taken by aspirants. The aptitude test primarily consists of multiple choice questions on fundamental baking concepts.
PART 1: INTRODUCTION TO BAKING TECHNIQUE TOOLS AND INGREDIENTS
Our program begins with an in-depth understanding of the different ingredients, tools, techniques and processes that the student will use throughout the program.
PART 2: INTRODUCTION TO EGG THEORY AND BASIC PREP FOR FRENCH PASTRY
Egg is a very important, and usually fundamental ingredient in baking and pastry making. Hence, it is imperative that students learn about the various applications of eggs. Also in focus are eggless preparations, and the technical skills required to craft eggless recipes. In this module, we will also include ‘No added sugar’ desserts.
PART 3: CLASSIC BREADS AND BASICS OF BREAD BAKING
Bread lies at the crossroads of the culinary and baking skills. This module is dedicated to learn the various breads from around the globe – from the classic to the neomodern. You get a hands-on experience in bread making, and pick up the nuances of the business side of bread industry.
PART 4: ADVANCE EUROPEAN BREADS AND BREAKFAST PASTRIES
Now that the basic of bread making are in place, you will move to the advanced European breads. Also, you get an opportunity to bake artisan breads and craft signature breakfast pastries.
PART 5: BASIC PASTRY DOUGH
Just dough it! In this module, you get hands-on with the dough-making, the fundamental to those delectable pastries. You will learn the processes – Mixing, Rolling, turning, forming and emulsion, blending, folding and whipping etc., and progress to classic pastry and modern entremets, breakfast pastries, tart and pies. Tools – Laminated dough making using polling pin, hand and commercial dough sheeter.
PART 6: BASIC CAKES, FILLINGS AND ICING
A party without cake is just a meeting, said Julia Child. And she ain’t kidding! This module is dedicated to the darling of the baking world – cakes. Get the fundamentals of cake baking right and learn about classic cakes, fillings and icing.
PART 7: CONTEMPORARY PLATING AND ENTREMET – PASTRY MASTER PROGRAM
Move from the classic to the contemporary. Our chef instructors bring to you the latest modern plating and entremets techniques. Explore your creativity and create a fantabulous feast for your visual and gastronomic pleasure, with the modern glazing techniques. The only limit is your creativity!
PART 8: CHOCOLATE FOUNDATION
Nothing is more seductive than chocolate. This module covers the fundamentals of chocolate and chocolate making. This is your first step towards becoming a chocolatier.
PART 9: CHOCOLATE MASTER CLASS - PRALINE & CANDY, COOKING WITH CHOCOLATE AND CHOCOLATE ART
Time to go beyond the basics of chocolate and learn advanced techniques, with chocolate and sugar, where you explore chocolate fudge, nougat and the science of ganache. You learn the process of panning, enrobing and decoration of chocolate.
PART 10: CAKE DECORATING
Bring out the artist in you to play. Cake decoration is where the baker meets the artist. Our expert chef instructors explain the art of cake decoration and help you design exquisite cakes.
PART 11: ADVANCED CAKE DECORATING
Advanced Cake Decorating covers the basics of piping and explores the history of this intricate art, including instructions in celebrated traditions of cake designers around the world. You will also train in various contemporary cakes, hand sculpting to airbrushing, hand painting and novelty cake decoration.
PART 12: CHOCOLATE SHOWPIECE
Develop the knowledge and ability to create striking display pieces, whilst learning innovative chocolate techniques. This module focuses on creating a synergy between the medium of chocolate and artistic presentation to make showpieces of the highest industry standard.
Showpiece techniques are continuously evolving and we ensure you experience the best of all modern applications.
PART 13: ENTREPRENEURIAL BAKING MANAGEMENT
This module is designed to acquaint with realities of baking business. From creativity to profitability, students explore all types of operations, analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course gives a comprehensive view of key aspects of the menu, including planning, pricing, layout, and design. Students prepare sample menus, ensure food safety, plan sales and marketing, estimate purchases and ensure cost control, as a project, which will become part of their final business plans.
PART 14: FOOD PHOTOGRAPHY AND BLOGGING
A melange of two enticing art forms, food and photography, is what makes this aspect so exciting. Our food photographers are passionate artists who are keen to highlight the smallest of detailing in any dish that is created, be it the fine layers of a tiramisu or the tiny silver dots on a decorated cake or even the hand that caresses pastry dough. Food Blogging is a concept that emphasizes on earning and motivating through stories and food trivia. Our guest Food Bloggers will educate you on the nuances of writing about desserts.
PART 15: EXTERNSHIP
At the end of their in-class training, all students are assigned an externship. While we recommend students to extern in restaurant kitchens, they may request venues such as hotels, catering companies, pastry shops, or test kitchens in order to meet their professional goals.
PART 16: ASSESSMENT AND CERTIFICATION
|Start Date||Sep 4th 2017|
|Course Duration||450+ hours hands-on training plus theory classes|
|Class Timings||Every alternate day, 9:30 am – 5:00pm|
|Students Toolkit||INR 5,500|
|Admission Fee||INR 60,000|
|Tutorial Fee||INR 1,73,000|