Passion to
Profession

Pursue your passion of baking to become a professional baker in just 6 months!

Learn internationally-recognised, French culinary techniques from the masters of baking world. Join our flagship Excellence Diploma, a six-month hands-on program that is curated to enable you to become a Professional Pastry Chef.

Ready to wear your Whitecap?

Fill in your details below and enroll in the course of your dreams right away!

Excellence Diploma Program

It’s a 6-month Level 3 Diploma in Pastry and Chocolate Art accredited by City and Guilds. The Whitecaps’ flagship, detailed, well-defined course that will take you from a beginner to a professional-level Baker, Patissier and Chocolatier.

950+ hours

fully hands-on program

Faculty with
10+ years experience

in 5 star restaurants

France internship program

with top restaurants in France

Industrial visits

with budgeting & costing classes

Food photography

with entrepreneurship sessions

100% placement assistance

with the best hotels

Fee : Rs 4,90,000/-

(incl GST )

Finance & EMI options available.
Merit Based Scholarships available

Please check our FAQ for more information

Our students whipping up a storm

Our Faculty

The connoisseurs
of baking

The Whitecaps faculty is sprinkled with a mix of celebrated bakers who are proficient in their fields and expertise. Each of our faculty member are specialists who teach you right from the basic techniques of baking, to the management side of baking industry.

Arvind Prasad

Director of Academics and Executive Pastry Chef

An innovator, who is passionate about pastries and chocolates, Chef Arvind has worked with prestigious International brands such as Park Hyatt Dubai, Grand Hyatt Dubai, ITC Gardenia, etc. He has won numerous awards, such as Young Chef of the Year, Best Chocolate Showpiece in the Indian Chocolate Masters 2014 event. He has also represented India in the Chocolate Star Competition held in Italy. Currently, he is the Co-founder and Director of Academics at Whitecaps International School of Pastry. And apart from teaching, he consults with leading hotel chains, where in the most recent one, he has conceptualised the dessert menu for ITC’s chocolate boutique, Fabelle. Ever since he was a child, Arvind was obsessed with chocolate. Now that he’s Chef Arvind, he still doesn’t share any chocolate dessert with anyone. We repeat, anyone.

Pawan k Rao

Pastry Chef

Chef Pawan K Rao repertoire includes 13 years of experience in five-star hotels & cruises, prestigious resorts & restaurants, and institutes, which has made him well-versed in bakery & pastry. This includes working in some of the top groups in the hospitality sector such as Hyatt Hotels, Cruise line Pastry chef, Madinat Jumeirah Dubai, and many more. To stay relevant in today’s ever-changing food scene, Chef Pawan K Rao equips himself with skills by going for courses, and experiments with food innovation. His baking specialties are sourdough, viennoiserie, and international dessert.

Richa Saraogi

Pastry Chef

Even before joining Whitecaps, Chef Richa was getting her fair share of the limelight. In 2016, she was selected as the Artistic Chef at the South India Culinary Association Competition, Bengaluru. Being a Chef Instructor at the institute, she always aims to enable the students to reach their goals and impart knowledge on baking and beyond. In her own words “Baking is all about doing things in the best way. And for doing things the best way, learning is a never-ending process”. Apart from having a skilled hand at baking, Chef Richa also has slick hands at audio/video editing and graphic designing!

Ravi Dhuriya

Junior Pastry Chef

Born and brought up in Kanpur, Chef Ravi Kumar Dhuriya was inspired by his father who had a passion for cooking. After passing High School, Ravi joined IHM Gwalior to pursue his career in the culinary field and soon Bakery and Pastry. He kick-started his career from the Oberoi Group of hotels, where he worked in a banquet Kitchen and developed a lot of skills, beyond culinary too! At Whitecaps, he never leaves a chance to develop and refine his art and techniques with the students and showcase his exceptional baking and Pastry skills.

Yash Zinjurde

Assistant Instructor Pastry chef

Chef Yash grew up in a city where food was always the centrepiece of gatherings and celebrations. From a young age, he learned to appreciate the importance of fresh, high-quality ingredients and the art of cooking. His love for food led him to pursue an IHM degree from the MGM-IHMCT Aurangabad, Maharashtra. He found his true passion in pastries and chocolates, which led him to join the excellence diploma program at Whitecaps. After completing the program, he joined Whitecaps as an intern and has since become an integral part of the team. He has been actively involved in assisting and leading classes, showcasing their skills in viennoiserie, chocolate, and Entremet. His innovative approach to pastry and his commitment to using fresh, seasonal ingredients make him a true pastry trailblazer.

Arpitha Diggavi

Arpitha is a true maestro in the art of cake design. With a rich background encompassing both culinary arts and cake engineering, she brings a distinct and unparalleled perspective to the world of cake craftsmanship. Arpitha's devotion to her craft is evident in her passion for creating custom cakes that are not only visually stunning but also a delectable delight to the taste buds. Her journey as a skilled cake artist has been enriched by diverse culinary training, empowering her with a wide array of techniques. Meanwhile, her background in cake engineering has cultivated a meticulous eye for detail and a profound understanding of the science behind baking. This unique fusion of skills allows Arpitha to seamlessly blend creativity and precision in her cake creations, resulting in bespoke masterpieces tailored perfectly to her client's desires. Whether it's a timeless classic or an audacious, innovative flavour, Arpitha approaches each cake and dessert project with an unwavering commitment to quality. Her dedication to delivering a memorable experience to every client shines through in every delicious slice. So,…

Mary Ann George

Cake Artist

For a remarkable decade, Mary Ann George has been on an enchanting and fulfilling journey as a skilled cake engineer, proudly affiliated with the prestigious Cake Room. Her unwavering ardour for baking and art has been the propelling force behind her unceasing quest for knowledge. Continuously honing her skills, she fearlessly ventures into novel techniques, generously sharing her expertise, and earning well-deserved recognition at Whitecaps. Mary Ann's greatest strength lies in her innate ability to transcend the boundaries of creativity. Each day presents a fresh opportunity for her to challenge herself, giving life to innovative cake creations that linger in the hearts of those fortunate enough to savour them. Every single piece she meticulously crafts to a testament to her boundless dedication and unwavering passion, infused with a labor of love. Her influence extends beyond her own artistry; having mentored over 500 students in cake-related techniques, she inspires the next generation of aspiring cake artists. Through her exceptional talent and unwavering dedication, Mary Ann George has undeniably earned the admiration and reverence of all, leaving…

Course Modules

INTRODUCTION TO BAKING TECHNIQUE: TOOLS AND INGREDIENTS

Get your fundamentals right. Get in-depth understanding of the different ingredients, tools, techniques, and processes you will use throughout the programs.

INTRODUCTION TO THE BASICS OF BAKING

Get hands-on experience in bread making, pick up the nuances of the business of bread and learn to make different, delicious, classic and modern varieties of bread as well as gourmet cookies from across the world.

FOOD SAFETY AND PERSONAL HYGIENE

An essential skill you must acquire before you begin baking, learn everything you need to know about maintaining personal hygiene and handling food safely as per established guidelines

INTRODUCTION TO CAKES, FILLINGS AND ICING

At long last, we finally get to everyone’s favourite, the cake. Learn to make cakes from scratch to heavenly. Make classic cakes, add filling, icing, and gain knowledge about cake preparation, sponge technique, piping technique, basic chocolate garnishes and travel cakes.

ADVANCED CAKE DECORATING

Weddings are where some of the sweetest moments of life live. And they usually revolve around the wedding cake. Learn to make tiered masterpieces that will have everyone watering. Get your hands into and knowledgeable with advanced sugar craft, with fondant icing, cake stacking, airbrushing, and decorating with advanced and intricate sugar flowers.

INTRODUCTION TO EGG THEORY AND BASIC PREP FOR FRENCH PASTRY

The egg is where everything begins. It’s fundamental to baking and its mandatory to learn absolutely everything about its applications. Learn and make a number of recipes suitable for desserts, afternoon tea, plated desserts (including some of our signature eggless recipes with stunning seasonal flavours), and visually spectacular presentation using classic cakes and tortes.

ADVANCED EUROPEAN BREAD, BREAKFAST PASTRIES AND VIENNOISERIE

You know how to make bread, now learn to make exquisite European breads. Bake artisanal breads, and our chef’s signature breakfast pastries, learn sour dough and its variations, and create viennoiseries, which are as delectable as they sound.

PETIT GATEAUX AND MODERN FRENCH PASTRY

Bring the much-acclaimed petit gateaux to the present age. Learn to make and delight people with French pastries tuned for the modern palate. Here, you will learn to create desserts for pastry shops, new textures and working with innovative flavours, serving temperatures and how to prepare a cost for your creations.

INTRODUCTION TO PASTRY PRODUCTS

Make various types of pastry dough based on butter, including short-crust pastry, puff pastry and choux pastry.

CHOCOLATE FOUNDATION

The world will always love chocolate. Learn how to love making it. Meet single-origin chocolate, make covertures, and gain an understanding of perfect tempering, garnishing, using cocoa butter and shelling.

CHOCOLATE MASTER CLASS

Now that you know the basics, explore advanced techniques. Gain mastery of chocolate fudge, nougat, ganache and the lovely French macaron. Make chocolate bars, bon bons and candies.

CHOCOLATE SHOWPIECE

Make a sensation. Learn to make artistic presentations that wows not just the onlooker but the industry itself. You will learn to understand, absorb and adapt to constantly-evolving showpiece trends and find your own distinct, stunning style.

MASTERCLASS FOR MODERN TRENDING DESSERTS

While you’ve got your fundamentals, and have learned to make some things truly delicious, it’s important to keep up with the latest dessert trends. Find out what’s going on in the latest international dessert menus as well as experimentation and modernisation of classic cakes and desserts, learn the new textures, compositions, flavours that are being used.

FRENCH STYLE MODERN ENTREMET

Get great at making multi-layered desserts using different textures, creamy and crunchy, with fruits and chocolates. Master layers, inserts, French biscuits, glazing, velvet spray, chocolate mousse and assembly.

CONCEPTUALIZE YOUR OWN PLATED DESSERT

Finally, while you’ve learned most of what there is to know. It is time to make what only you can make. Plan the correct texture, choose the correct platter, and get the combination of flavours, colour and temperature right and make the piece you were destined to make.

Fundamentals of Baking Bread

Learn about different leavening agents and their action with different ingredients in the
process of bread making. Gain an ability to assess the quality of baked food,
understand the faults and apply the necessary measures to correct them.

Learn:

Science of Baking Bread
International Breads
Lean Dough
Enriched Dough

Advanced Breakfast Pastries and Viennoiserie

Crowd-pleasers and Chef-Signature recipes are yours for the taking.

Learn:

Breakfast Pastries/ Viennoiserie
Chef’s Signature Breakfast Pastries Croissant
Danish

Artisan Breads

Discover enriched-bread making containing multiple variations and creatively designed
breads.

Learn:

Traditional European Bread
Advanced European Bread
Artisan Breads
Sour Dough and variations

What our students have to say

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Start your journey of becoming a

world-class
baker now!

ICING ON THE CAKE

International standard pastry labs and equipments
Regular Masterclasses conducted by International MasterChef’s such as Amaury Guichon and Johan Martin
Highly industry experienced Executive Pastry Chefs as faculty
Covid precaution and safety compliant
Value add via Food Photography sessions, Entrepreneurship sessions, & Industrial visits

FAQs

What is Merit Based Scholarship?

Whitecaps believes that monetary restrictions should not hinder true passion. Keeping that in mind, subjective merit-based scholarships are awarded to students based on their profile, previous baking experience and other associated achievements.

How can I avail the Merit Based Scholarship

Connect with our student co-ordinators to get check for eligibility and process.

What is the Scholarship Exam?

Every Diploma will be administered a scholarship exam. This will be a 50-mark MCQ exam held on the first day of your induction. The higher you score, the higher the scholarship you can avail, i.e., up to Rs 40,000/. This is over different from Merit-Based Scholarship.

What is City & Guilds (C&G)?

City & Guilds is a London based organization that promotes skill-based education. One of its primary Certification is in Baking, Pastry and Confectionary.

What is the association between Whitecaps and C&G?

Whitecaps has associated with C&G for its Level 3 Diploma in Baking, which is valid not only in India, also in 43 other countries including major European and Middle East countries.

Do we get a Whitecaps Certification or C&G Certificate?

Upon completing the Diploma, every student will be awarded a Whitecaps Diploma Certificate and a C&G Level 3 Diploma Certificate.

Is it mandatory to write the City & Guilds Exam?

The writing of this exam has been kept optional. A student will get a Whitecaps Certificate, and he can opt whether he also wants to attended the C&G exam and upon passing, he will be awarded the C&G Certificate as well.

What is the France Internship Program?

The France Internship Program is a guaranteed Internship for students of the Excellence Diploma Program in France. However, this internship is optional, and will be available at added costs to all students who wish to pursue it.

Who facilitates the France Internship?

Whitecaps has associated with Global Education Management (GEM), under an MoU signed between the governments of India and France. GEM is a Europe based Educational Organization, that facilitates Internships and Jobs for Indians in France and other European countries.

How does the Internship help me?

The internship will provide exposure on working in some of the best restaurants and under some of the best chefs in the world.

How much added cost is involved in availing this internship?

A representative from GEM will conduct a session for all students of the Diploma explaining every detail with regards to travel, duration, visa, stay and so on. You may also connect with our student co-ordinator for more information.

Can I avail education loan for the Diploma or Cake Engineering Courses?

Whitecaps has a tie-up with many education-loan providing institutions. Our student co-ordinators will help you with the loan processing steps.

Can I pay my fee in installments?

Payment of fee on installments will be approved on subjective basis. If there is such a requirement the same can be looked into.

Price Break Ups

Course – Excellence Diploma Program

Fee (incl. GST) – 4,25,000

Exam Fee – 29,000

Scholarship – Up to 40,000

Tell me about Whitecaps International School of Pastry.

Whitecaps International School of Pastry is India’s most modern, premier, and industry-aligned academy, administering the art of pastry, baking, and cake engineering. It was formed with a mission to mould passionate and highly motivated individuals, preparing them to set foot in the culinary industry.

What sets Whitecaps apart from others?

What sets Whitecaps apart is that it aims to imbibe a deep sense of passion and work ethic amongst students through veteran chefs with International exposure and corporate experience. We enable students to shape and achieve personal goals and professional acclaim, amongst some of the top restaurants and hotel chains.

Where are you situated?

We are based out of Bangalore, India, and all our courses are administered within this facility.

What program do you offer on a regular basis?

We offer multiple full-time programs which include our flagship Excellence Program – a six-month Diploma in Pastry and Chocolate Art, Cake Engineering – A four-week Certificate Program in Cake Decoration, Chocolatier Program – A six-day Certification Program in the Art of Couverture Chocolates, Paris Patisserie Program – A six-day Certification Program in Fresh Pastry, and FabriCake – A six-day Certification Program in Cake Decoration and Cake Toppers.

Which program would suit my requirements?

We always recommend the six-month Diploma Course as it is an all-encompassing programme that teaches everything from the basics to semi-advanced levels. You can always come down to the facility and talk to our experts and chefs, and we can mutually agree upon what would suit you best.

What is the Diploma in Baking Program about?

The Excellence Program by Whitecaps is a six-month, 800 hours, fully hands-on Diploma Course in Baking, Pastry and Chocolate Art. It is Level-3 Diploma certified by City and Guilds, London, valid in over 43 countries including India.

What all do I learn in this course?

The course comprehensively covers baking, French Pastry, Desserts, Cakes, Sugar Art, Chocolate/s, Viennoiserie, Artisan Breads, Classic Desserts, Modern Desserts and much more. A special focus is provided on imparting techniques, allowing you to develop patisserie skills, rather than just teaching recipes.

What else beyond baking is imparted?

We also equip you with knowledge necessary to successfully utilize your baking skills; which includes Food Photography classes, Entrepreneurship classes, Industrial visits, France Internship opportunity, Budgeting & Costing, Marketing classes, Alumni interaction and so on.

What is the merit based scholarship?

How can I avail the merit based scholarship?

Connect with our student co-ordinators to get check for eligibility and process

What is Cake Engineering?

Cake Engineering is a comprehensive six-week program designed to teach you not just the basics of cake making, but also to transform you into a professional Cake Artist. Whether you are a novice, or an existing home-baker, Cake Engineering is structured in a way to cater to both. You can opt to do all the six weeks to learn basics and advanced, or you can opt to enrol in the last four weeks to learn the advanced Cake decoration modules only.

What all do I learn in the Cake Engineering Program?

Cake Engineering covers the basics of baking, sponge making, classic French cakes, Chocolate Entremet, foundation cakes and other basic techniques in the first 2 weeks. The last four weeks focus on Advanced Cake Decorations covering Barrel Cakes, Buttercream Cake, Themed Cake, Wedding Cake, Fondant Art, Pastillage, RKT, Sugar Art Flowers, Cake Toppers, Structure Cakes and all the techniques associated with Sugar Art and Cake Decorations.

What is the Chocolatier Program?

The Chocolatier Program at Whitecaps is one the most sought-after and intensive programs, providing you an introduction to the bitter-sweet world of Chocolates. Conducted by renowned Chocolatier and Pastry Chef Arvind Prasad, this six-day, hands-on intensive program introduces you to Chocolate Theory, Tempering Techniques, Chocolate Panning and Enrobing, Exquisite Garnishes and varied Flavour Combinations. This program is designed to teach you how to create an assortment of soft centered fillings, a variety of Modern Ganache, Signature Chocolate Flower, Enrobed Chocolates, Panning, and much more, all aimed at helping you hone and develop your Chocolatier skills.

What is the Paris Patisserie Program?

The Paris Patisserie Program at Whitecaps will provide you an introduction to French Style Pastries, administering the art of making Laminated, Shortcrust and Choux Patisserie. Discover and experience French Pastries like never before, by getting introduced to Innovative Flavour Combinations, Complex Classic Textures, and an array of Unexpected Textures to give your desserts an edge. And yes, French Macarons form an essential part of this Program. This program is designed to teach you how to create an assortment of soft centered fillings, a variety of Modern Ganache, Signature Chocolate Flower, Enrobed Chocolates, Panning, and much more, all aimed at helping you hone and develop your Chocolatier skills.

What is the Eggless Baking Program?

Whitecaps brings to you a complete EggFree Program to quench your baking thirst. Learn to make desserts, cakes, cookies, pies, garnishes, glazes and so much more, from highly experienced chefs, all completely EggFree. Learn techniques, the science of ingredients and deep dive into the world of Baking without Eggs.

What is the FabriCake Program?

The FabriCake Program will help you learn the basic techniques in Cake Decoration and Cake Toppers, modern in every way, and perfect to match every occasion. With this fully hands-on program at Whitecaps, allow your imagination to manifest into reality, showcase your creativity, and create some mouth-wateringly delicious cakes.

What all does the fee include?

The fees includes Course Fee, Ingredients Cost, Personal Toolkit, Uniform and Chef coats, industrial visit, reading material & 18% GST. An examination fee of Rs 29,000/- to be paid separately to write the City & Guilds certification exam, which is a hidden charge everywhere else; your fee is all-inclusive.

Are there any EMI options or loan options available to me?

We have partnered with an Education Loan Provider to facilitate loans for you. Monetary concerns should not come in the way of following your passion.

Who is the faculty at Whitecaps?

Whitecaps hosts the best industry experienced faculty, comprising renowned chefs who have worked with some of the biggest names in the baking and pastry industry. This includes Chef Arvind Prasad, Chef Badrinath Choudhary and Chef Pavan, each with over 10 years of experience as Pastry Chefs.

What are the credentials of the faculty?

Our faculty has worked as Executive Pastry Chefs with ITC Gardenia, Fabelle, JW Marriot, Park Hyatt-Dubai, Grand Chola, The Lalit Ashok, Carnival Cruise and so on. They have also won several prestigious awards including but not limited to, Chef of the Year, Best Chocolate Showpiece-Indian Chocolate Masters, SICA Competition, Cold War, Chocolate Star Competition and so on.

Do you assist with internships and placements?

We have tie-ups & connections with several known brands including ITC Gardenia, Leela Palace, Ritz Carlton, JW Marriott, Third-wave Coffee Roasters, several well-known home-bakers and branded café chains. We have also partnered with GEM (Global Education Management) to facilitate a France Internship for you, which is a paid-internship in France for a period of 4-6 months with a liberty for you to continue to stay there and learn or work.

What is City & Guilds (C&G)?

City & Guilds is a London based organization that promotes skill-based education. One of its primary Certification is in Baking, Pastry and Confectionary.

What is the association between Whitecaps and C&G?

Whitecaps has associated with C&G for its Level 3 Diploma in Baking, which is valid not only in India, also in 43 other countries including major European and Middle East countries.

Do we get a Whitecaps Certification or C&G Certificate?

Upon completing the Diploma, every student will be awarded a Whitecaps Diploma Certificate and a C&G Level 3 Diploma Certificate.

Is it mandatory to write the City & Guilds Exam?

Passion toProfession

Excellence Diploma Program

950+ hours

Faculty with 10+ years experience

France internship program

Industrial visits

Food photography

100% placement assistance

Fee : Rs 4,90,000/-

Our students whipping up a storm

Our Faculty

The connoisseurs of baking

Course Modules

INTRODUCTION TO BAKING TECHNIQUE: TOOLS AND INGREDIENTS

INTRODUCTION TO THE BASICS OF BAKING

FOOD SAFETY AND PERSONAL HYGIENE

What our students have to say

Start your journey of becoming a

world-classbaker.cls-1{fill:#ed7722;} now!

ICING ON THE CAKE

FAQs

Let’s get chatting

Want a taste of being a student at Whitecaps before enrolling? You got it!

Passion to
Profession

Faculty with
10+ years experience

The connoisseurs
of baking

world-class
baker now!