About Diploma in Bakery and Patisserie Skills
Symbiosis School of Culinary Arts offers a short 1 year Diploma
program in the Bakery and Patisserie Skills and equips students with
knowledge and basic skills required to work in professional Bakery
and Patisserie.
Students successfully completing these courses can join any of the food sector
organizations
mainly at entry level as bakers or pastry assistants or kitchen assistants, etc.
The course is divided in to two semesters of twenty weeks each. The academic and practical semester of twenty weeks is followed by twenty weeks of Industrial Training and there will be a Raw material factory visit & commercial bakery visit. Classes are conducted at the institute involving theory input and practical laboratory teaching. The subjects covered are Bakery and Patisserie, Hygiene, Nutrition, Equipment Maintenance as well as Costing. Students are tested through internal assessment tests and term end examinations.
Diploma in Bakery and Patisserie Skills, carefully crafted to fit into your life's recipe
1 Year
Part-Time
6 Months at Institute
(Theory +
Practical)
14 Weeks
Internship
40
Per Batch
recognized board
Objective
- To train the students in the basic art and craft of Bakery and Patisserie.
- The students will be trained to secure employment at entry level position in star hotels, restaurants, bakeries, flight kitchens, catering companies, industrial canteens, institutes and catering outlets.
- The students will also be equipped to become entrepreneurs after securing basic experience.
Important Dates
| Details | Date |
|---|---|
| Programme Registration Start Date | Monday, 29th April 2024 |
| Last date of Registration | Wednesday, 26th June 2024 |
| Eligibility Assessment Test & Personal Interview | Saturday, 18th May 2024 Saturday, 01st June 2024 Friday, 21st June 2024 |
Merit List Dates | Within a week from Eligibility Assessment Test & Personal Interview |
| Last date for payment of fees of merit list Candidates | 10 days from the announcement of the Merit List |
| Programme Commencement | Thursday, 27th June 2024 |
Program Structure
- To view program structure- Click here
-
01
Online Registrations for Diploma Commences
-
02
Personal Interview and Writing Ability Test (PI-WAT )
-
03
Institute Merit List
-
04
Payment of Fees
-
05
Reporting to SSCA
Why Choose
Our Diploma Program?
Hands-On Learning
Dive into the kitchen from day one.
Expert Instructors
Learn from industry pros
Comprehensive Curriculum
Master the art and science of baking
Exceptional Placements
Unlock exciting career opportunities
What Skills You'll Master
Bread Artistry
Craft artisanal and specialty breads
Patisserie Perfection
Create French classics and modern delights
Cake Decorating
Elevate your cake creations
Beyond the Diploma
So, you've got your diploma—what's next?
Let's talk about it!
- Professional Baker or Chef
- Start Your Own Bakery
- Specialized Cake Artist
- Culinary Entrepreneur
- Food Stylist or Blogger
- Global Opportunities
Testimonials
This course has taken me to the next level and helped me come a long way. I started seeing potential in me like my chef always saw. My favourite part of this course is the practical we did; how a change in temperature matters and changes your whole product. How fascinating the bakery and patisserie is with so many variations in bread and many products. The journey has been overwhelming and it made me take a decision and take this knowledge to a professional level. I would like to thank my chefs for getting me this far and guiding me further.
I started my diploma with the hope of learning and acquiring knowledge about bakery and pastry and ended up learning more than just bakery and pastry. Symbiosis and the faculty have taught me to overcome all my fears and make the first move towards learning new things in life. I was fortunate to have such experienced chefs teaching and guiding me throughout my course. Grateful for this course, grateful for the chefs and their expertise, and grateful for the learnings I acquired.
I'm grateful to be a part of the Symbiosis School of Culinary Arts. The DBPS program has helped me start my career in Boulangerie. The syllabus is well structured and teaches all the topics in Bakery and Patisserie. The Faculties' dedication and expertise takes the course on another level. Working with top notch equipment and best quality products has been a great learning experience. Becoming a chef has been a dream come true...!
This is the place where I learned how big of a part food plays in our lives and culture. It has a way of bringing together people that might have never crossed paths or found common ground. To say my Gurus here were a blessing in disguise, would be an understatement at the least. Always pushing me to explore new horizons and test my mettle. They found a faint spark and turned it into a flame. World class facilities and ingredients are always at your disposal. My time here has had a profound impact on my life, and the only regret I have is that I should have started sooner.