Symbiosis School of Culinary Arts and Nutrition Sciences offers a short 1 year Diploma
programme 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.
1 Year
Part-Time
6 Months at Institute
(Theory +
Practical)
14 Weeks
Internship
40
Per Batch
recognized board
| Details | Date |
|---|---|
| Programme Registration Start Date | Monday, 11th November 2024 |
| Last date of Registration | Monday, 13th January 2025 |
| Personal Interview | Saturday, 23rd November 2024 Saturday, 7th December 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 | Monday, 27th January 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.
