Diploma in Bakery and Patisserie Skills (DBPS), is designed for individuals seeking to learn the craft of creating high quality bakery items and well-crafted pastry products or aspiring to establish and manage independent bakery and pastry businesses. This part-time programme, offered in modular blended mode, imparts fundamental and intermediate professional bakery and pastry skills. With no age restrictions, the DBPS programme is open for any person having completed 12th standard qualification.
Professional bakery and patisserie craft is an attractive career options both for youngsters as well as older populace. This is partly due to its high skills and job opportunities in market. Short term courses imparting bakery and patisserie craft is in demand especially among girls and housewives, who look to use them for entrepreneurial ventures. SSCA has been offering this a highly professional well-rounded bakery and patisserie diploma to meet this demand.
6 Months
Modular Blended Mode
3 Months in physical mode (all practical subjects and some part of the theory subjects)
3 Months in virtual mode
(remaining theory classes)
30
Per Batch
recognized board
| Details | Date |
|---|---|
| Programme Registration Start Date | Monday, 21st July 2025 |
| Last date of Registration | Saturday, 13th September 2025 |
| Eligibility Assessment Test & Personal Interview | Saturday, 26th July 2025 Saturday, 9th August 2025 Saturday, 30th August 2025 Saturday, 13th September 2025 |
| 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 | Monday, 15th September 2025 |
Dive into the kitchen from day one.
Learn from industry pros
Master the art and science of baking
Unlock exciting career opportunities
Professional Baker or Chef
Start Your Own Bakery
Specialized Cake Artist
Culinary Entrepreneur
Food Stylist or Blogger
Global Opportunities
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 programme 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.
