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Institute of Bakery & Culinary Arts A A f f f f i i l l i i a a t t i i o o n n f f r r o o m m C C i i t t y y & & G G u u i i l l d d s s U U K K Contact Us: Call Us: (+91) 9953997844 Email: [email protected] Visit: Address: WZ 14A, 3RD Floor, Vikas Puri New Delhi, Delhi 110018

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  • Institute of Bakery & Culinary Arts

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    CCiittyy && GGuuiillddss UUKK

    Contact Us:

    Call Us: (+91) 9953997844

    Email: [email protected] Visit:


    WWZZ 144AA,, 33RDD Fllooorr,, VViikaass PPuurri

    NNeeww DDeelhhii, DDeelhhii 1110001188

    mailto:[email protected]fibpa.com

  • Overview

    This course is for the people who want to become entrepreneurs in the baking industry. In the program, all the aspects of bakery and confectionary are taught with 100% hands on classes and a special business session, about how to start and grow your business.

    How is the course structured?

    The two months of the course are completely dedicated to Practical classes along with business sessions. Students gets hands on training and session with important tips to start their business and grow it to another level.

    2Months Baking Entrepreneurship


  • Number of students per session: 10 maximum

    Business and entrepreneurship session onSaturday.

    Monday to Friday – Practical Classes

    Classes Schedule - Monday toSaturday 10:00 A.M to2:30 P.M

    Course Accreditation:

    This course is accredited by IBCA’s Professional as a Craft Baker and Baking Technician Certificate

    Entry Requirements:

    ● 10th Passed

    ● Age must be 16+

  • Key Features of the program are as:

    Week Wise Schedule Activity

    Week 1

    Food Safety and Hygiene Weights,

    measures, scaling and conversions Basic


    techniques, Practical pastry techniques,


    Week 2 Short crust doughs, tarts, pies, sauces

    and fillings, Bars-flapjack, Florentine

    slice, muesli bar

    Week 3

    Lamination Technique Puff-Jalousie, patties,

    turnover, cheese straw, palmier Croissant

    Dough-all morning bakery

    Week 4 Souffles and frozen desserts Cream,



    Week 5 Foamingcakes, Specialty cakes,gateaux Creaming Cakes, Cup cakes

    Week 6 Baked dessert served cold –baked

    cheesecake,caramelcustard, crèmebrulee.

    Basic Chocolate making, Creaming Cakes

    Week 7 Enrich fermented dough-doughnut,

    brioche, big nuts Quick dough-scones

    Week 8

    PetitFourFilopastry-pear strudel.


    Plating and presentation styles


  • The Programme Fees Include: 1 chef coat 1 chef cap Bakery tools

    How to Apply?

    A student can apply by coming to the institute in WZ-14, Budhela Vikas Puri, New Delhi and filling an application form; thereafter an interview is conducted and subject to selection the student is offered a seat in the course.

    Course Fee:

    70,000 + 18% GST (Rs 12,600)

    Booking Amount: Rs 10,000

    2 installments of Rs 36,300 (each)

  • Contact Us:

    Call Us: (+91) 9953997844

    Email: [email protected]


    Thank You

    mailto:[email protected]fibpa.com

    Affiliation from City & Guilds UKHow is the course structured?Course Accreditation:Entry Requirements:Key Features of the program are as:How to Apply?Course Fee:Booking Amount: Rs 10,000