Get updates on Eligibility, Admission, Placements Fees Structure
Quick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Video and Text Based |
Course Overview
The Certificate Course in Bakery and Patisserie is a short-term course offered by the V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE). The total duration of the VMSIIHE Bakery and Patisserie certification course is nine months, which include three months of theory and practical training and six months of internship.
The Certificate Course in Bakery and Patisserie is specially designed for students who are passionate about the culinary arts, particularly in the domain of baking and pastry-making. The Bakery and Patisserie certification course covers the craft of a variety of pastries, breads, desserts, and chocolates and gains expertise in classical and contemporary techniques.
Students pursuing the Certificate Course in Bakery and Patisserie from VMSIIHE will get internship and placement opportunities and learn from industry-experienced faculties.
The Highlights
- Industry-Experienced Faculty
- Placement Assistance
- Hands-on Training
- Workshops with professional chefs
- Course Duration - 9 months (3 months of theory+practical training and 6 months internships)
Programme Offerings
- Career Guidance
- Mentorship
- Internship opportunity
- Hostel Facility
Courses and Certificate Fees
| Certificate Availability | Certificate Providing Authority |
|---|---|
| yes | VMSIIHE Goa |
Certificate Course in Bakery and Patisserie Fee Structure -
Particulars | Fee Details |
Tuition Fee | Rs. 60,000 |
Hostel Fee | Rs. 55,000 |
Eligibility Criteria
Certification Qualifying Details
- Upon successful completion of the Certificate Course course, students will be awarded a Certificate in Bakery and Patisserie. This certification validates their proficiency in culinary techniques, theoretical knowledge, and practical application, recognised by the industry as a mark of professional competence.
What you will learn
With the Certificate Course in Bakery and Patisserie syllabus, students will be able to master the classic and modern baking techniques along with implementation of these techniques in the working environment and understand the science behind baking and patisserie. VMSIIHE Certificate Course in Bakery and Patisserie will help the students gain confidence to innovate and excel in the culinary industry under the guidance of industry professionals and experts.
After the completion of the Bakery and Patisserie certification course, students will gain knowledge about how to create visually appealing and high-quality desserts such as craft pastry buffets, bread and vienoiseries, gastronomic desserts, classic and modern entremets, ice cream, petits fours, chocolate pieces and others. Learn about flavour profiling, plating and presentation skills, along with the application of food safety and hygiene practices.
Who it is for
The Certificate Course in Bakery and Patisserie is designed for aspiring bakers and pastry chefs and hospitality students seeking specialisation as pastry chefs. Culinary enthusiasts aiming to enhance their skills and entrepreneurs planning to open a bakery or patisserie can opt for the Bakery and Patisserie certification course. Students can check the job profiles one can opt for after gaining the certification below.
- Pastry Chef
- Baker
- Chocolatier
- Dessert Stylist
- Bakery Owner/Entrepreneur
- Confectionery Expert
Admission Details
To join the VMSIIHE Bakery and Patisserie certification course, students can follow these steps:
Step 1: Browse the link below
https://vmsiihe.edu.in/vmsiihe-short-term-courses/
Step 2: Click on the ‘Apply Now’
Step 3: Fill out the form with the required information and submit the application
Step 4: Applicants will get the call from the officials for further rounds of admission
Application Details
Candidates will get application form details after clicking on the ‘Apply Now’ button available on the homepage. Applicants need to submit details, which include full name, phone number, email address, city, and course interest, in the application form.
The Syllabus
Theory Session
- Course introduction
- Syllabus & Assessment
- Work Plan
- Equipment and Tools orientation.
- Understanding Yeast Dough
- Baking Fundamentals
- Introduction to Baking Ingredients
- Basic kitchen skills
- Food Prep, Knife Skills, Piping, Scaling, Décor and Sanitation/Cleaning in a Professional Setting
- Cookies
- Cookie Characteristics and Their Causes
- Types and Makeup Methods
- Petits Fours Secs
Demonstration/ Practical Session
- Basic Boulangerie
- Panini
- Pita Bread
- Sandwich Loaf
- Burger Bread
- International Bread
- Tiger Bread
- French Baguette
- Italian Focaccia
- Multigrain Bread
- Grissini
- Lavaash
- Biscuits and Cookies
- Alfrajores
- Brookie
- Granola Bar
- British Scones
- Danish Butter Cookies
- Choco chip Cookies
- Biscotti
Theory Session
- Revision Test
- Tarts and Tartlets
- Savoury and Sweet Tarts
- Pies
- Cake Mixing and Baking
- Basic Cake Mixing Methods
- Types of Sponges
- Assembling and Decorating Cake
- Types of Meringues
- Icings and Buttercreams
Demonstration/ Practical Session
- Tarts and Tartlets
- Quiche Lorraine
- Frangipane Tart
- Fruit Tart
- Lemon Tart
- Bakewell Tart
- Apple Pie
- Basic Tea Cakes
- Victoria Songe Cake
- Marble Cake
- Orange Chiffon Cake
- Bishops Nut Cake
- Pineapple Upside Down Cake
- Banana Cake
- Muffins & Cupcakes
- Chocolate Cherry Cupcakes
- Red Velvet Cupcakes
- Cashew Caramel Muffin
- Blueberry Cream cheese Muffin
Theory Session
- Pastry Basics - 1
- Pâte Brisée And Short Pastries
- Puff Pastry
- Pastry Basics - 2
- Puff Pastry Desserts
- Puff Pastry Petit Fours
- Pastry Basics - 3
- Choux and Éclair Paste
- Strudel and Phyllo
Demonstration/ Practical Session
- Puff
- Cheese Straws
- Jalouise
- Chicken Puff
- Palmier
- Pithivier
- Vol-au-vount
- Apple Tarte Tatin
- Fruit Bande
- Gateau St.Honore
- Mille-feuille
- Paties de Nata
- Basbousa
- Éclair
- Paris Brest
- Baklava
Theory Session
- Specialty Cakes, Gâteaux and Torte
- Planning and Assembling Speciality cakes
- Basic Cake Components
- Travel Cakes
- Petit Four
- History of Petit Four
- Types of Petit Four
Demonstration and Practical Session
- Classic French Pastries
- Opera
- Sachertorte
- Travel Cakes
- Lemon Sesame and Coconut Travel Cake
- Pistachio Travel Cake
- Brittany Shortbread
- Berry Crumble
- Cheesecake
- Pistachio Madeleine
- Brownie
Theory Session
- Breakfast Pastries
- Sweet Dough and Rich Dough
- Varieties and fillings of Rich Yeast Dough
- Quick Breads
- Gluten Development in Quick Breads
- Mixing Methods
- Doughnuts, Fritters, Waffles and Pancakes
Demonstration and Practical Session
- Viennoiseries
- Croissants
- Pain au Chocolate
- Cinnamon Roll
- Hot Cross Buns
- Artisan Breads
- Farcita
- Sourdough
- Fougasse
- Neapolitan Pizza
- Soborro Ppang (Streusel Bun)
- Pancakes
- Waffles
- Fritters
- Doughnuts
- Crepes
Theory Session
- Custards and Puddings
- Types of Custards
- Techniques used to make Custards
- Production of Bavarian Creams
- Types of Pudding
- Mousses and Soufflés
- Types of Mousses
- Elements of Soufflés
- Revision
Demonstration/ Practical Session
- Custards and Puddings
- Blancmange
- Panna cotta
- Crème Brûlée
- Crème Caramel
- Christmas Pudding
- Bavarian, Mousses and soufflé
- Vanilla Bavarian Cream
- Chocolate Mousse
- Vanilla soufflé
- Practical Test
Theory Session
- Fruit Desserts
- Selecting and Preparing Fresh Fruits
- Traditional and Specialty Fruit Desserts
- Fruit Preserve Condiments and Garnishes
- Field Trip
- Theory Test
Demonstration/ Practical Session
- Fruit Desserts
- Poached Fruit
- Charlotte
- Field Trip
- French Desserts
- Chocolate Entremet
- Blueberry Entremet
- Verrines
Theory Session
- Recipe and Store Management
- Frozen Desserts
- Vegan / Plant Based Patisserie
- Vegan Based Products
- Healthy Replacement of Ingredients
Demonstration/ Practical Session
- Petit Gateaux
- Coffee Petit Gateau (Eggless and Gelatin Free)
- Vanilla Sponge, Coffee Crème Jelly, Mascarpone Mousse, Chocolate Sphere, Velvet Spray
- Raspberry Petit Gateau
- Raspberry Sponge, Vanilla Whipped Ganache, Raspberry mousse, Mirror Glaze
- Artisanal Ice creams, Sorbet and Frozen Desserts
- Kaju Malai Ice cream
- Coconut Ice Cream
- Mango Sorbet
- French Sabayon Dessert
- Frozen Vanilla Yogurt
- Vegan Patisserie
- Pannacotta
- Brioche
- Souffle
- Macarons
Theory Session
- Buffet and Menu Planning
Demonstration/ Practical Session
- High Tea preparation / Bake and Sale
Theory Session
- Chocolate and fundamentals of handling chocolate
- Coverture chocolate and tempering chocolate.
- Procedure for making chocolates from bean to bar
- Chocolate Sculpture
- Chocolate sculpting Tools
- Chocolate Decorations
- Chocolate Truffles and Confections
- Wedding Cakes and Fondant Design
- Types of Wedding Cakes
- Textures and Various edible effects
Demonstration/ Practical Session
- Chocolate
- Chocolate Truffle
- Chocolate Bars
- Chocolate Bonbons
- Coffee Bonbon
- Hazelnut Clusters
- Crunchy Almond Wafers
- Chocolate Sculpture
- Wedding Cake
Theory Session
- Decorative work sugar techniques
- Techniques of sponge sugar and sugar cages.
- Boiling syrups for sugar work.
- Pulled sugar and blown sugar
- Dessert Styling and Plating
- Background and guidelines for dessert presentation
- Examples for dessert presentation
- Final Closed Book Exam
Demonstration/ Practical Session
- Sugar Sculpture
- Plated Desserts
- Final Practical Exam
VMSIIHE Goa Frequently Asked Questions (FAQ's)
The course duration for Bakery and Patisserie certification is nine months, which include three months of theory and practical training and six months of internship.
No prior experience is required for the Bakery and Patisserie certification course. Beginners can apply for this certification course.
Yes, VMSIIHE offers career guidance and placement support for the students.
Some modules may offer supplementary certifications in food safety or advanced skills.
Yes, international students can apply for their choice of course and VMSIIHE provides support for visa and accommodation arrangements.
The details about the Certificate Course in Bakery and Patisserie fees can be obtained directly from the institute.