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Advance Diploma Patisserie And Confectionery Level 3

Advance Diploma Patisserie & Confectionery Level 3

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


The Program

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 forjob 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 installmentsRs 65,500/-

 Payable in 4 months


For International students fee is Rs 3, 00,000/-Amount for 4installments 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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