Term 1 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Diploma in Modern Pastry

🔹 Program Overview

The Diploma in Pastry provides foundational and intermediate pastry skills for aspiring pastry chefs, dessert creators, and culinary innovators. Students learn science-based techniques for doughs, desserts, chocolates, and plated sweets while integrating modern kitchen technology, sustainability, and international flavor principles.

This 24-week program combines interactive online modules, practical assignments, virtual labs, and an 8-week guided internship, preparing graduates for advanced studies in the Grand Diploma in Pastry (Term 2) or entry-level pastry positions worldwide.

🔹 Key Features

• Comprehensive pastry curriculum for modern kitchens

• Science-driven approach to baking and dessert creation

• Practical skills: doughs, chocolates, sugar art, plated desserts

• Focus on creativity, innovation, and presentation

• 8-week supervised internship to apply skills professionally

• Digital portfolio creation and mentor feedback

• Internationally recognized diploma certification

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Foundations of Pastry & Baking Science
(2 Weeks)

• Ingredient properties, flour types, sugar science, fats & emulsifiers

• Hygienic handling and precise measurement techniques

• Understanding leavening & fermentation principles
  Practical: Basic dough and measurement exercises

Module 2
– Classic Doughs & Batters
(3 Weeks)

• Shortcrust, sponge, choux, genoise, cookie doughs

• Mixing methods, layering, lamination basics

• Baking time & temperature management
  Practical: Portfolio of 5 dough/batter types

Module 3
– Custards, Creams & Fillings
(2 Weeks)

• Pastry creams, mousses, curds, ganache

• Stabilization techniques & shelf-life management

• Flavor infusion & balancing sweetness
  Practical: 3 plated dessert creams/fillings

Module 4
– Chocolate & Sugar Craft
(3 Weeks)

• Chocolate tempering & molding

• Caramel, sugar pulling, basic sculpting

• Decoration for plated desserts
  Practical: 3 chocolate/sugar decorative elements

Module 5
– Artistic Plated Desserts
(2 Weeks)

• Plating composition & design

• Texture and temperature contrast

• Garnishing techniques & portioning
  Practical: 2 creative plated desserts

Module 6
– Global Dessert Styles
(3 Weeks)

• Study of international sweets & regional flavor profiles

• Fusion dessert development & innovation

• Flavor balancing & presentation aesthetics
  Practical: Global-inspired dessert tasting menu (3 items)

Module 7
– Baking Technology & Modern Tools

(1 Week)

• Convection ovens, precise baking temperatures

• Timers, digital thermometers, smart baking devices

• Workflow optimization in pastry kitchens
  Practical: Digital baking assignment & workflow optimization

Module 8
– Menu Design, Costing & Sustainability
(1 Week)

• Dessert menu planning & portion costing

• Zero-waste techniques for pastry production

• Sustainable ingredient sourcing & seasonal adaptation
  Practical: Menu costing sheet + sustainability audit

Module 9
– Internship & Applied Pastry Practice
(8 Weeks)

• Partner bakery, pastry kitchen, or virtual lab

• Weekly mentor feedback & skill assessment

• Portfolio of 12–15 desserts and pastries

• Final presentation & signature dessert project

Assessment Structure

Required Tools

• Chef knives & cutting boards

• Baking pans, sheets, molds

• Digital kitchen scale & thermometer

• Convection oven / smart baking tools

• Mixer / blender

• Spatulas, piping tools, molds

• Notebook or digital pastry log

Career Outcomes

Graduates can pursue:

• Junior Pastry Chef / Dessert Cook

• Bakery Assistant / Dessert Developer

• Confectionery & Chocolate Specialist

• R&D Pastry Chef / Menu Designer

• Entry into Grand Diploma in Pastry (Term 2)

Tuition & Pricing Table (Diploma in Pastry – 24 Weeks)

International Pricing