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Advance Diploma Patisserie And Confectionery Level 3

Advance Diploma Patisserie and Confectionery Level 3

Level 3 Diploma in Professional Patisserie and Confectionary (7120-33)

The Programme

Cook and Bake Academy has created a program based on the City & Guilds International Catering and Hospitality Curriculum.The main emphasis of the course is to provide the student with extensive bakery & patisserie practical training & educational modules that would help the student to train and prepare for job in the hospitality industry
 
Eligibility: Diploma in Food Preparation & Cookery, fluency in English language
 
What qualification will I get?
Advance Diploma from City & Guilds, London, United Kingdom
 
How long is this course?
1 Year Program consisting of 6 Months Practical & Theory at the Academy & 4 Months Industrial Training in 5 star Hotels or Restaurants
 
How is the course assessed?
Continuous Assessment, Practical & Written Examinations
 
What does this course lead on to?
Employment in the Hospitality Industry
 
What will I Study in this Course?
 
Classes held per week: 5 (practical: 3 & theory: 2)
 
  • The principles of food safety supervision for catering
  • Importance of food safety management procedures
  • Responsibilities of employers and employees in respect of food safety legislation and procedures for compliance
  • Importance & methods of temperature control
  • Procedures for cleaning, disinfection and waste disposal
  • Requirements related to design
  • Importance & methods for pest control
  • Supervisory skills in the hospitality industry legislations
  • Requirements of health & safety legislation in professional kitchen
  • Responsibilities of supervisors, purpose of recording and reporting procedures in health & safety
  • Different methods of training like demonstrations & mentoring
  • Methods & procedures for controlling food safety
  • Produce dough and batter products like artisanal breads, speciality doughs, fermented doughs, savarins, blinis
  • Decorating Techniques – piping, shaping & moulding
  • Produce petits fours including glaze, fondant dips, chocolate carolines
  • Produce paste products using traditional, classical and modern skills & techniques
  • Paste products like puff, choux, sable, strudel, filo & linzer
  • Produce hot desserts like soufflés, cabinet pudding, charlottes, crepes
  • Produce frozen desserts like sorbets, parfaits, biscuit glaces
  • Produce biscuits, cake and sponges like tuiles, japonnaise, financiers
  • Produce display pieces and decorative items like cooked sugar/isomalt, nougatine
 
Fee Structure: Rs 2, 62, 000/-
Amount for 4 instalments is Rs 65,500/- payable in 4 months
 
For International students fee is Rs 3, 00,000/-
Amount for 4 instalments is Rs 75,000/- payable in 4 months
 
Documents required at the time of admission:
 
1. Copy of birth certificate*
2. Passport copy*
3. Copy of Class 10th passing certificate*
4. Proof of Residence – Adhaar card copy*
5. 4 passport size recent photographs
 
* Originals to be produced at the time of admission


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