Our courses are carefully planned and executed, so you can learn the nuances of baking and pastry making in a structured manner. The curriculum is routinely updated with the latest trends in the International culinary community so that you can acquire the current and relevant skills. We do realize the need for short and long-term strategic courses and thus offer a variety to choose from it.



Intensive hands-on course with more than 500 practical hours, covering the basics of baking, advanced French pastry, pralines, chocolates and modern trending desserts.

Course Details

  • 6 Month Industrial Exposure in Hotels
  • 1 Week Entrepreneurship Experience.
  • Food Photography Classes
  • Exceptional Training under Renowned Pastry Chef and Chocolatier.


Cake Engineering

From exquisite Wedding Cakes, Classic and Modern Cakes to stunning Themed ones, learn to make them all in this special course.

Course Details

  • Duration: 150 hours (theory and practical), spread across 4-5 weeks
  • Timings: Monday to Saturday, from 10 am – 6 pm
  • Hands-on Training from Renowned Experts
  • State-of-the-Art Infrastructure

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Weekend Classes

A comprehensive programme in the Baking classifications like types of bread, cookies, chocolates, cakes, tarts, sugar art, and desserts to cake decorations is offered in the Weekend Class.

Course Details:

  • Open syllabus- Pick a topic from the vast and vivid world of Pastry and Chocolate Making
  • Hands-on training from Internationally Renowned Chefs
  • Price on Request

Eggless Collection

Discover the art of culinary techniques from our exclusive Eggless Collection that includes cookies, tarts, travel cakes, classic desserts and verrines, chocolates and pralines, and the Season’s Signature Entremets Collection at a large. This course is designed for the enthusiastic beginners who love to bake and wish to do it in a unique way. Our skilled chefs offer a perfect baking course using various other ingredients excluding eggs. This training program will suit all, whether a novice or experienced.