Introduction

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 - Diploma in Pastry and Chocolate Art

Excellence is the flagship course at Whitecaps International School of Pastry.

With this course, you master the baking and chocolate making arts, while honing entrepreneurial skills and acquiring business tips. In addition to the classroom coaching, we also provide industrial training opportunities to students, as a bridge between the kitchen and real world.

This helps them transition smoothly from a student to professional bakers, pâtisseries and chocolatiers.

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

Course Details

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.

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 kitchen as per food safety guidelines.

INTRODUCTION TO BASICS OF BAKING

Breads and cookies lie at the crossroads of culinary and baking skills. This module is dedicated to the various breads from around the globe – from the classic to the modern. You get a hands-on experience in bread making, and pick up the nuances of the business side of bread industry.

You will learn about

  • Gourmet Cookies
  • Classic Breads
  • Breads around the world

INTRODUCTION TO EGG THEORY AND BASIC PREP FOR FRENCH PASTRY

As egg is a very important, and usually fundamental ingredient in baking and pastry making, it is vital that you learn about its various applications. Our hands-on class will teach a number of recipes suitable for dessert or afternoon tea, plated dessert including some of our signature egg-less recipe with stunning seasonal flavors, and visually spectacular presentations using classic cakes and tortes.
You will learn about:

  • Classic Desserts – Plated and Dessert Verrines
  • Classic Cakes around theworld

INTRODUCTION TO CAKES, FILLINGS AND ICING

This module is dedicated to darling of the baking world – Cake! Get the fundamentals of the cake baking right and learn about classic cakes, filling and icing.

You will learn about:

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

ADVANCED EUROPIAN BREAD, BREAKFAST PASTRIES AND VIENNOISERIE

Now that the basics of bread making are in place, you will move to the advanced European breads. Also, you get an opportunity to bake artisan breads and our chef’s signature breakfast pastries.

You will learn about:

  • Breakfast Pastries and Viennoiserie
  • Traditional European Bread
  • Sour Dough and Variations

ADVANCED CAKE DECORATING

Wedding is one of the sweetest moments of life and the wedding cake is the centrepiece at reception for the newly-married. Create tiered masterpieces and get hands-on with advanced sugar craft.

You will learn about:

  • Fondant Icing
  • Cake Stacking
  • Airbrushing
  • Advanced Sugar Flowers

PETIT GATEAUX AND MODERN FRENCH PASTRY

Reinvent the acclaimed petit gateaux and other classic French pastries, for the modern palate.

You will learn about:

  • Creating dessert for pastry shops
  • Creating new textures and working with innovative flavours
  • Serving Temperature & Costing

INTRODUCTION TO PASTRY PRODUCTS

Learn how to make mouth-watering pastries in this module. Our step-by-step approach helps you grasp the granular details of pastry making. Also discover how to make different pastry dough based on butter.

You will learn about:

  • Short Crust Pastry
  • Puff Pastry
  • Choux Pastry

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

Learn everything from perfecting tempering to uses of chocolate for garnishes and shelling. Get hands-on with covertures, and be introduced to single origin chocolate and other cocoa products.

You will learn about:

  • Chocolate Tempering
  • Coco Butter Uses and Techniques
  • Chocolate Garnishes

CHOCOLATE MASTER CLASS

Time to go beyond the basics of chocolate and learn advanced techniques, with chocolate and sugar. Explore chocolate fudge, nougat, master the science of ganache and craft the all-time favourite, macaron.

You will learn about:

  • Chocolate Bars
  • Chocolate Bon Bon
  • 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 industry standard.

Showpiece techniques are continuously evolving and we ensure you experience the best of all modern applications.

MASTER CLASS FOR MODERN TRENDING DESSERTS

What are the latest dessert trends in the world? 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 sense with different fundamentals of texture, composition and other factors.

You will learn about:

  • Revisited Classic Cakes and Desserts
  • Innovation and Trending Flavours
  • Modern take on Choux Pastry and Tarts.

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

The world of pastry and plated dessert has changed immensely over the past few years. It’s time to move from the classic to the contemporary. Explore your creativity and create a fantabulous feast for your visual and gastronomic pleasure. The only limit is your creativity!

You will learn about :

  • Planning texture
  • Choosing correct platter
  • Right combination of flavours, colour and temperature

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.

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 5,500
Uniform INR 8,000
Admission Fee INR 60,000
Tutorial Fee INR 1,73,000
Taxes INR 43,500
Total INR 2,90,000