Introduction

Excellence is the Flagship Programme at Whitcaps Internationl School of Pastry.Month hands-on Program is curated to enable you to become a Professional Pastry Chef either in your own Pastry Business or at Pastry Kitchens in highly reputed Restaurants. With this Program, we teach you the basics and take you towards mastering the art of baking and chocolate making, while also honing your entrepreneurial skills.

In addition to the classroom coaching, we also provide industrial training opportunities to students, to bridge the gap between the kitchen and real world. This approach will help you transition smoothly from being a student to a Professional Baker, Patisserie Chef, or Chocolatier.


Excellence - 6 Months Diploma in Pastry and Chocolate Art

Diploma in Pastry and Chocolate Art 550 hours Program Spanning over Six Months Accredited by City and Guilds London

Excellence is 500 hours, an intensive 6 months diploma course in baking, accredited by City and Guilds Manipal Global.

Course Details

BANKING TECHNIQUE TOOLS AND INGREDIENTS

Our Program begins with an in-depth understanding of the different

  • Ingredients
  • Tools
  • Techniques, and
  • Processes, that you will use throughout the program

FOOD SAFETY AND PERSONAL HYGIENE

Food Safety is an essential skill to equip yourself with, before you begin baking. Learn everything you need to know about handling food safely and personal hygiene in concurrence with food safety guidelines.

BASICS OF BANKING

Bread and Cookies lie at the crossroads of Culinary and Baking skills. This module focuses on a variety of breads from across the globe – from classics to the modern. You get a hands-on experience in bread making and pick up nuances of the business side of bread industry.

Egg Theory and Basic Preparation for French Pastry

Egg is a very fundamental ingredient in Baking and Pastry making, and hence it is vital that you learn about its varied applications. Our hands-on class teaches a number of recipes suitable for Desserts or Afternoon Tea, Plated Desserts, our Signature Egg-less recipes with Seasonal Flavours, and visually spectacular presentations using Classic Cakes and Tortes.


INTRODUCTION TO CAKES,FILLING AND ICING

This module is dedicated to the darling of the baking world – Cake! Perfect your fundamentals and master advanced techniques as well.

You will learn about:

  • Sponge Technique and Cake Preparation
  • Piping Technique and Basic Chocolate Garnishes
  • Travel Cakes

SUGAR CRAFT AND CAKE DECORATION

Bring your artistry to life with Sugar Crafting. This module helps you develop and perfect –

Learn::

  • Basic Cake Decorating Techniques
  • Piping Skills
  • Create your own Theme Cake
  • Themed Cake Toppers

ADVANCED CAKE DECORATING

Weddings are one of the sweetest moments of life and the Wedding Cake is always the centrepiece. Create Tiered Masterpieces and get hands-on with Advanced Sugar Craft.

Learn:

  • Wedding Cakes
  • Icing and Filling Techniques
  • Airbrushing
  • Sugar Flower Creations
  • Advanced Cake Toppers

INTRODUCTION TO PASTRY PRODUCTS

Learn how to make mouth-watering pastries and grasp all the granular details of the art of pastry making.

Learn:

  • Short Crust Pastry
  • Tarts and Pies
  • Puff Pastry
  • Choux Pastry

PETIT GATEAUX AND MODERN FRENCH PASTRY

Reinvent the acclaimed Petit Gateaux and other Classic French Pastries, for the modern palate

Learn:

  • Pastry Shop Desserts
  • Stack and Moulded Desserts
  • Creating new textures and working with innovative flavours
  • Serving Temperature
  • Costing Considerations



French Style Modern Entremets

Master multi-layered desserts using different textures – creamy & crunchy, adding the
goodness of fruits and chocolates.

Learn:

  • Cake Inserts
  • French Biscuit
  • Crunchy Layering
  • Glazing
  • Velvet Spraying
  • Chocolate Mousse
  • Entremet Assembly

SUGAR CRAFT AND CAKE DECORATION

Bring your artistry to life with sugar crafting. This module helps you develop skills and confidence in basic cake decorating techniques. You’ll learn different icing and filling techniques for novelty cakes, and also create your own theme cake with 3D miniature! Additionally, you get to learn sugar flower creation.

You will learn about:

  • Piping Skills
  • Royal Icing
  • Butter Cream
  • Fondant and Gum Paste
  • 3D Miniature
  • Sugar Flower

CHOCOLATE FOUNDATION

Chocolate is the quintessential ingredient in many great desserts.

Learn :

  • Chocolate Tempering
  • Chocolate Garnishes
  • Chocolate Shelling
  • Introduction to Single Origin Chocolate

CHOCOLATE MASTER CLASS

Go beyond the basics learn Advanced Techniques, with Chocolate and Sugar.
Learn:

  • Chocolate Fudge
  • Chocolate Ganache
  • Chocolate Bars
  • Chocolate Bon Bon
  • Nougat
  • Candies
  • French Macaron

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 Standard.

MASTER CLASS FOR MODERN TRENDING DESSERTS

This module takes you to the new additions in International Dessert Menus, as well as the experimentation on, and modernization of Classic Cakes and Desserts. Influence your senses
with different fundamentals of Textures and Composition.

Learn :

  • Revisiting Classic Cakes
  • Reinventing Classic Desserts
  • Innovative and Trending Flavours

FRENCH STYLE MODERN ENTREMET

It is time to master multi-layered dessert using different textures – creamy & crunchy, adding the goodness of fruits and chocolates

You will learn about:

  • Creating Crunchy Layers
  • Cake Inserts
  • French Biscuit
  • Glazing
  • Velvet Spray
  • Chocolate Mousse and Assembly

CONCEPTUALIZE YOUR OWN PLATED DESSERT

Explore your creativity to create a feast for your visual and gastronomic pleasures. The only limit is your creativity!

You will learn about :

  • Designing your own plated dessert
  • Key elements for a plated dessert
  • Serving temperature and plate costing
  • Portion Sizing

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 details 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 earning and motivating through stories and food trivia. Our guest Food Bloggers will educate you on the nuances of writing about desserts.

ENTREPRENEURIAL BAKING MANAGEMENT

This module is designed to acquaint you with the 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 module 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.

ASSESSMENT AND CERTIFICATION

Our assessments help you test out the skills you’ve developed during the course and provide you with the confidence to stride into the real world.

While we conduct a minimum of 4 in-house assessments, the final assessment for patisserie principles and food safety exams are conducted by City and Guilds Manipal Global, (consists of theoretical and practical assessments).

INDUSTRIAL TRAINING

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.

Fees

Fee Break-upCost

Students Toolkit INR 6,500
Uniform INR 9,000
Admission Fee INR 60,000
Tutorial Fee INR 2,00,000
Taxes INR 49,500
Total INR 3,25,000