Diploma in Culinary Arts - Bakery and Pastry

$1597.00

🍰 Diploma in Culinary Arts – Bakery and Pastry

Duration: 12 months | 2 hours per day | 6 days a week
Structure: 4 months in-house training + 8 months internship

Course Overview

Our Diploma in Culinary Arts – Bakery and Pastry is a one-year professional program designed to prepare students for successful careers in the culinary and hospitality industry. With a balance of 20% theory and 80% practical training, the course ensures that learners not only understand the science behind baking and pastry arts but also gain hands-on experience creating a wide range of products.

Through a structured combination of classroom sessions, in-house practice, and industry internships, participants will develop the technical, creative, and professional skills required in bakeries, pastry shops, cafés, hotels, and resorts both in Nepal and abroad.

✨ In addition to training, we provide:

  • Guidance for official documentation and certifications

  • Interview preparation and career counseling

  • Job placement support and follow-up assistance

📝 Theory Sessions

  • Introduction to the bakery & pastry industry and its role in hospitality

  • Organizational structure and responsibilities within bakery & pastry operations

  • Professional attributes: creativity, precision, teamwork, and hygiene discipline

  • The science of baking: yeast, fermentation, gluten, and leavening agents

  • Ingredients knowledge: flours, sugars, fats, dairy, and flavorings

  • Baking methods and recipe formulation

  • Menu types and planning for bakery & pastry outlets

  • Basic costing, portion control, and inventory systems

  • Handling customer feedback and maintaining quality standards

  • Food safety and hygiene: HACCP rules, personal and workplace hygiene

🥐 Specialized Training

Bread Making

  • White, whole wheat, multigrain, and artisan breads

  • Sourdough, baguette, ciabatta, focaccia, and flatbreads

  • Dough kneading, shaping, proofing, and baking techniques

Pastry & Cakes

  • Laminated doughs: puff pastry, croissants, Danish

  • Choux pastry: éclairs, profiteroles, and cream puffs

  • Cakes and sponges: classic, layered, and modern varieties

  • Cupcakes, muffins, brownies, and cookies

  • Tarts, pies, cheesecakes, and plated desserts

Chocolate & Confectionery

  • Tempering and molding chocolate

  • Pralines, truffles, bonbons, and sugar work

Modern Pastry Trends

  • Vegan and gluten-free baking

  • Dessert decoration, glazing, piping, and plating

  • Fusion desserts and contemporary presentation styles

👩‍🍳 Practical Sessions

  • Daily hands-on bakery and pastry production

  • Bread kneading, proofing, and oven management

  • Cake preparation, layering, and artistic decoration

  • Dessert and pastry plating workshops

  • Chocolate molding and decorative elements

  • Real-time bakery and café operation simulations

  • Seasonal and festive creations (e.g., holiday cakes, traditional pastries)

Outcomes & Certification

Graduates of the program will:

  • Possess a comprehensive understanding of bakery and pastry operations.

  • Master professional baking and pastry techniques required in international hospitality.

  • Be equipped with practical skills through internships and in-house training.

  • Be prepared for employment opportunities in bakeries, pastry shops, cafés, hotels, and resorts globally.

Upon completion, students receive a Diploma in Culinary Arts – Bakery and Pastry from Cocina Mitho Chha, affiliated with CTEVT, validating their academic and practical achievements.

Bake with passion. Create with precision.

👉 For admissions or inquiries, contact us at cocina.mithochha@gmail.com