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Excellence Diploma Program

If you want to learn everything about baking and dream of becoming a Professional Pastry Chef, then this course is perfect for you!

Mon,
Sept 25

Interested in the course?

Fill in your details below and enroll in the course of your dreams right away! But if you have any queries, you can just submit your interest and someone from our team will give you a bell!

How many months are you looking at?

6 Months

What’s it all About?

course summary

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.

Course Overview

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.

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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.

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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

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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.

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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.

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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.

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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.

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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.

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INTRODUCTION TO PASTRY PRODUCTS

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

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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.

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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.

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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.

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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.

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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.

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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.

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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 Doughe
Enriched Dough

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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

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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

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What Lies Beyond Baking?

Food Photography Classes

Photographing food is something we all love to do. From a casual ‘clicker’ to a pro, who doesn’t do it? In the business of Pastry, a great picture says much more than a ‘thousand words’. In these classes, you will be taught a mix of technical as well as creative concepts related to Food and Photography.

What's the cherry on the cake?

Industrial Visit

Observe and interact with professionals from known hotel chains by visiting their place of work. Learn how commercial kitchens look, how is the process managed, the system, the hierarchy and much more!

France Internship Program

Learn the Art of Pastry from the cradle of its birth, France. We have tied-up with a Global Education Firm to facilitate internships for you for a period of 4-6 months. After all, what can be better that getting paid in Euros, while learning with the best?

Marketing & Branding Sessions

What would you prefer – a Lemon Cup Cake or Lemon Sponge with a white chocolate buttercream and white chocolate shavings? The latter one, right? Well, there is a way to present brand and market desserts. Learn concepts of marketing & branding to understand business, and to better serve your customers.

Budgeting & Costing Sessions

In this module, you will be taught the basic concepts of food costing, because we understand that a business not only needs a touch of art, but also a sense of financial prudence.

Alumni Talk

Hear from your peer group on how they utilized what they learnt at Whitecaps and materialized their dreams of making it big in the profession. These talks will be interactive sessions between you and the Whitecaps alumni; hear them, learn from them and network with them.

Entrepreneurship Classes

Becoming a Food Entrepreneur is a shared dream amongst all of us. Let’s understand and learn how to make that happen from professionals who have done just that. Whether you dream of setting up a café, a commercial kitchen, or a home-baking business, these classes will provide you the required foundation.

Hygiene & Food Safety Classes

A clean working station and hygienic kitchen are the hallmarks of a true chef. Well we don’t just preach this, we practice it, and we also impart it. Global practices, principles and standards for food safety form the core of these classes.

What Lies Beyond Baking?

Food Photography Classes

France Internship Program

Budgeting & Costing Sessions

In this module, you will be taught the basic concepts of food costing, because we understand that a business not only needs a touch of art, but also a sense of financial prudence.

Entrepreneurship Classes

What's the cherry on the cake?

Industrial Visit

Marketing & Branding Sessions

Alumni Talk

Hygiene & Food Safety Classes

Fee Structure

To make things more convenient for our students, we’ve divided the fees into two parts, a booking amount that will enable us to secure your seat and arrange resources for your course, and the remaining amount before the course commences. The fees includes Course Fee, Ingredients Cost, Personal Toolkit, Uniform and Chef coats, industrial visit, reading material & 18% GST. An examination fee of Rs 31,000/- to be paid separately to write the City & Guilds certification exam.

Total Fee: Rs 4,25,000/-

Booking Amount : Rs 60,000

click BOOK NOW to pay and block a seat. To submit enquiry fill the form below

Scholarship

Here’s the perfect topping you could ask for! Apply for our scholarship exam on the basics of baking and food hygiene, and stand a chance to win scholarship discounts of up to Rs.40,000/-