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  • Number of Modules: 10

  • Duration: 8 weeks

  • Dates: August 1 - September 17

  • Timing: 10 am – 3 pm

  • Eligibility: 14 years and above

 Pastry Certification Program

Are you a home-baker looking for an upgrade?

Our Pastry Certification Program is a compilation of courses that offer you detailed topic-wise learning about French Pastry techniques. Globalisation has greatly influenced the preferences of consumers. Preparing French pastry products requires finesse which can only come with practice, experience and guidance. 

To facilitate learning and give you the guidance you need, the modules of this course have been spread out and taught as individual lessons with supporting theory & troubleshooting while also keeping you on loop with the latest presentation techniques. 


Macarons are elegant confections made with almond flour, egg white and sugar. They’ve got a crunchy exterior and a pillowy interior. With one munch, you find them melting in your mouth. Macarons are known for their visual appeal and their sumptuousness.

Find yourself mastering the technique and art of making macarons in a matter of days!

Learning Outcomes

  • Perfect the techniques involved in making macarons

  • Learn to make macarons using different types of meringues

  • Achieve perfect texture inside the shell 

  • Learn the science behind macaron making and troubleshoot

  • Flavourful fillings made from scratch

  • Create an interesting colourful display of macarons

Course Dates: September 13-14

Timing: 10 am - 3 pm

Course Fee: 9,500 INR



“Because you don't live near a bakery doesn't mean you have to go without cheesecake.” ~ Hedy Lamarr.

Cheesecake is a dessert which consists of one or more layers made using a variety of ingredients. There are different styles popular in different regions of the world flavoured primarily with cream cheese and each one has a unique texture. 

Learning Outcomes

  • Choosing the right equipment to achieve best results 

  • Exploring different flavour combinations

  • Learning to make various toppings

  • Achieving even baking and right texture

  • Storage and assembly techniques

  • Eggless options in both, baked and set variants

Course Dates: September 16-17

Timing: 10 am - 3 pm

Course Fee: 9,500 INR


Choux pastry

Choux pastry is a delicate pastry that’s lighter than most pastries. Even though Choux pastries are known for their sweet fillings, they can also be filled with savory variations. 

Learning Outcomes

  • Making a perfectly balanced choux dough that raises evenly

  • Different ways of shaping and using choux dough

  • Using multiple flavours to create complex desserts

  • Assembly of Croquembouche.

  • Creative ways of assembly and decoration

Course Dates: August 8-10

Timing: 10 am - 3 pm

Course Fee: 9,500 INR

Choux pastry

Tarts & Pies

Tarts and pies are renowned French pastries. They can be made as a sweet and/or savoury dish. It consists of a pastry base with fillings. While pies are covered, Tarts have an open top. They can be made using multiple components that make it more interesting for the palette.

Find yourself learning about and mastering the technique & art of making Tarts and Pies!

Learning Outcomes

  • Achieve perfect texture in shortcrust pastry 

  • Master techniques related to rolling, lining, blind baking, unmoulding and assembly

  • Combine multiple components to create interesting flavour combinations

  • Understanding  different ways of assembling a pie with sweet and savoury fillings 

  • Assembly, garnishing and storage tips

Course Dates: August 17-19

Timing: 10 am - 3 pm

Course Fee: 12,500 INR

Tarts & pies

Puff Pastry

Puff pastry is a flaky pastry made from a laminated sheet of dough and butter. Even though we have adapted to making it with fat, it’s traditionally made using butter. Puff Pastry can be used in a variety of dishes with sweet and savoury fillings. 

When it comes to Puff Pastry, different methods of sheeting yield a different end result. In this course, we’ll be sharing tips and hacks that make the long and laborious process of making puff pastry shorter, smoother and easier.

Learning Outcomes

  • Different methods of locking

  • Traditional and modern methods of sheeting

  • Putting the pastry to best use and minimising wastage

  • Tips on preparing it in advance and storing it properly

  • Achieve perfectly flaky pastry and create snacks & desserts

Course Dates: August 25-26

Timing: 10 am - 3 pm

Course Fee: 12,500 INR

Puff Pastry

European  Breads

European breads are different from the Asian breads in terms of flavour, texture and method of preparation. It has an open crumb and the process involves longer fermentation. 

Our International Breads course covers the essential techniques involved in French baking and will impart in you the confidence you need in order to bake professional bread in your kitchen. 

Learning Outcomes

  • A clear understanding on the role of ingredients and science behind the process

  • Different mixing methods and their advantages

  • Understand concepts in shaping, proofing and baking

  • Making artisan loaves, buns, rolls and tray bakes

  • Scoring, steaming and baking techniques

Course Dates: August 25 - 27

Timing: 10 am - 3 pm

Course Fee: 9,500 INR

European Breads


A croissant is a buttery, flaky, French pastry that’s made using yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession to acheive the perfect honeycomb structure. 

Find yourself learning more about the nuances of this beautiful & intricate pastry in a matter of 4 days!

Learning Outcomes

  • Making croissant dough and butter block for lamination

  • Lamination and shaping techniques

  • Different stages of proofing and checking for doneness

  • Troubleshooting while baking

  • Making variations from the basic croissant dough

Course Dates: September 6-9

Timing: 10 am - 3 pm

Course Fee: 12,500 INR



Reminiscent of childhood memories, luxury, sweetness and sensuality,

chocolate is more than just a food it is therapy. 

 - Christelle Le Ru

Who doesn’t love chocolates? They truly are a work of art! Through our Chocolates course, find yourself learning about the science behind chocolates and use them to make creative moulded and filled chocolates. 

Learning Outcomes

  • Understanding Chocolate and its theory.

  • Tempering of chocolate and achieving perfect snap

  • Techniques to make flavoured truffles

  • Making mendiants, nut bars and bonbons

  • Making soft centred chocolates

Course Dates: August 22-24

Timing: 10 am - 3 pm

Course Fee: 15,000 INR



Entremets are multi layered mousse based cakes with multiple flavours and textures. They have a surprise element which makes balancing its flavours challenging unless you’ve planned it out well. Entremets are full of potential not just in terms of experimenting with various ingredients and flavours but also in terms of the ways in which they can be plated and presented. 

Through our Entremets course, you will find yourself learning more about the techniques involved in making entremets and the different ways through which you can present them.

Learning Outcomes

  • Preparation  and assembly of multiple components

  • Planning the composition and presentation

  • Setting of inserts for different kinds of moulds

  • Finishing with glazing and velvet spray effect

  • Creative chocolate garnishes

  • Making Petit Gateaux

Course Dates: August 2 - 5

Timing: 10 am - 3 pm

Course Fee: 24,000 INR


Alternative Baking

Baking and pastry requires precision and accuracy. To modify a recipe, it’s not enough to just improvise or follow your intuition, it is also important to understand the purpose of an ingredient. 

Our Alternative Baking Course will give you an idea on the ingredients which can be added, eliminated or substituted (especially when health conditions are involved) while referring to a basic recipe. 

Learning Outcomes

  • Baking breads, cookies, cakes and desserts using alternative ingredients 

  • Gain an understanding the role of ingredients to effectively substitute without compromising on quality

  • Techniques to retain original texture while using alternative ingredients

  • Identifying and following the right mixing methods

  • Replacing wholemeal flour and natural sweeteners in regular recipes

  • Egg substitutes, fat substitutes and sugar substitutes in baked products

Course Dates: September 13-16

Timing: 10 am - 3 pm

Course Fee: 15,000 INR

Whole Package Fee : 1,29,500 INR

Alternative Baking
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