Term 2 – 24 Weeks
(16 Weeks Advanced Training + 8 Weeks Internship)

Format: 100% Online + Optional Hands-On Workshops

Certification: Grand Diploma in Modern Pastry

🔹 Program Overview

The Grand Diploma in Pastry is the second phase of the one-year professional pastry track, designed for students who have completed the Diploma in Pastry (Term 1). This 24-week advanced program trains students in high-level pastry techniques, modern dessert innovation, chocolate & sugar artistry, international dessert concepts, and professional kitchen leadership.

The curriculum combines interactive online modules, practical assignments, virtual labs, and an 8-week advanced internship, preparing students for executive pastry positions, innovation roles, or further specialization.

🔹 Key Features

• Advanced, professional-level pastry and dessert training

• Focus on creativity, innovation, and global trends

• Advanced chocolate, sugar, and plated dessert mastery

• Structured 8-week internship for real-world experience

• Portfolio creation and professional mentorship

• Certification recognized internationally

• Career-ready training for high-level pastry roles

Program Structure – 24 Weeks (Skill Chart)

Detailed Curriculum (Module by Module)

Module 1
– Advanced Pastry Foundations
(2 Weeks)

• Refinement of shortcrust, sponge, choux, and laminated doughs

• Creams, mousses, curds, and ganache advanced techniques

• Precision measurement, ingredient science, and hygiene
  Practical: Create portfolio of refined doughs and creams

Module 2
– Chocolate Mastery & Sugar Techniques
(3 Weeks)

• Chocolate tempering, molding, decorations

• Caramel, pulled & blown sugar artistry

• Sugar flowers, garnish techniques, plating enhancement
  Practical: Chocolate and sugar decorative elements (3–4 projects)

Module 3
– Artistic Plated Desserts
(3 Weeks)

• Multi-texture and multi-temperature desserts

• Color, height, and plate composition

• Garnishing and presentation for fine dining
  Practical: 3 signature plated desserts portfolio

Module 4
– Global Dessert Innovation
(3 Weeks)

• Study of international desserts & fusion concepts

• Modern flavor pairing and balance

• Creative reinterpretation of classic desserts
  Practical: 3–course fusion dessert menu

Module 5
– Contemporary Cakes & Showpieces
(2 Weeks)

• Mousse cakes, layer cakes, entremets, modern glazing

• Showpiece design and construction

• Stability, transport, and presentation
  Practical: Signature cake & showpiece project

Module 6
– Modern Baking & Kitchen Technology
(1 Week)

• Smart ovens, digital timers, convection precision

• Kitchen workflow and process optimization
  Practical: Digital workflow & precision baking assignment

Module 7
– Menu Engineering, Costing & Sustainability
(1 Week)

• Dessert menu planning for restaurants or events

• Costing & pricing strategies

• Zero-waste and sustainable ingredient usage
  Practical: Menu costing sheet + sustainability project

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

• Placement in professional pastry kitchens or advanced virtual labs

• Weekly mentor feedback and evaluation

• Portfolio of 12–15 advanced desserts

• Signature dessert project final presentation
  Deliverables: Advanced portfolio, internship logbook, mentor report, final capstone project

Assessment Structure

Required Tools

• Chef knives & cutting boards

• Baking pans, sheets, molds

• Digital scale & thermometer

• Convection oven / smart baking tools

• Mixer, blender

• Piping & molding tools

• Notebook or digital pastry log

Career Outcomes

Graduates are prepared for:

• Senior Pastry Chef / Dessert Director

• Chocolate & Sugar Artist

• R&D Pastry Chef / Innovation Specialist

• Boutique Dessert Consultant / Entrepreneur

• Executive Pastry Leader in hotels or restaurants

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

International Pricing