Our Courses
Foundations of Bakery and Patisserie
The Foundations of Bakery and Patisserie course is designed for individuals aspiring to enter the bakery and patisserie industry with a strong foundational understanding. This course equips students with essential techniques, knowledge, and hands-on experience required to secure employment in bakery or pastry kitchens, particularly in national as well as international settings. With a focus on both traditional and modern baking skills, this course also supports those aiming to pursue higher education in culinary arts or who wish to start their career in bakery or patisserie divisions.
- Engage in maximum practical sessions to master the art of baking breads, cakes, pastries, and cookies.
- Train in a fully equipped, professional kitchen that mirrors real-world bakery and patisserie operations.
- Learn from industry professionals with years of experience in bakery and patisserie, ensuring you receive top-notch training.
- Discover the science behind key ingredients like yeast, flour, and butter, and learn how to manipulate them to create various textures and flavors.
- Hone your skills in cake decoration, pastry finishing, and professional plating techniques for a polished presentation.
- Adopt industry-standard food safety and hygiene practices that are essential in any professional kitchen setting.
- Work in small groups of 5-8 to develop teamwork skills essential in a fast-paced kitchen environment.
- Gain confidence in troubleshooting common baking challenges and perfecting recipes through hands-on practice.
- Receive guidance on resume building, job application tips, and career advice to help you navigate the job market for national as well as international opportunities
- Showcase your skills in a final assessment, where you will create and present a variety of baked goods, evaluated by your instructors.
Unit 1: Introduction to Bakery & Patisserie
Unit 2: Breads and Doughs
Unit 3: Cakes, Muffins & Quick Breads
Unit 4: Pastry Making (Puff, Shortcrust, Choux)
Unit 5: Cookies and Biscuits
Unit 6: Plating and Presentation Techniques
This course is applicable to a variety of roles in the bakery and patisserie sections of hotels, restaurants, cafes, and artisan bakeries, particularly in countries with a high demand for skilled bakers and pastry chefs. Graduates can also pursue higher culinary education programs, bakery apprenticeships, or start their own bakery business.
By the end of this course, students will be able to:
- Master basic and intermediate baking techniques. – Understand the science behind ingredients and their application in bakery and patisserie.
- Produce a variety of bakery products, including breads, cakes, pastries, and cookies.
- Demonstrate competence in using bakery and patisserie tools and equipment.
- Apply hygiene, safety, and food handling practices according to industry standards.
- Create aesthetically pleasing and professional pastry presentations.
- Gain confidence in practical skills necessary for securing jobs in bakery and patisserie kitchens.
- Understand the operational requirements of bakery departments in a global context.
Breads:
- Artisan Breads (Sourdough, Ciabatta)
- Whole Wheat Bread
- Enriched Breads (Brioche, Challah)
- Basic White Bread
- Quick Breads (Banana Bread, Cornbread)
Cakes:
- Sponge Cake
- Chiffon Cake
- Pound Cake
- Muffins (Blueberry, Chocolate Chip)
Pastries:
- Shortcrust Pastry (Tarts, Pies)
- Puff Pastry (Turnovers, Palmiers)
- Choux Pastry (Éclairs, Profiteroles)
Cookies and Biscuits:
- Drop Cookies (Chocolate Chip, Oatmeal Raisin)
- Rolled and Cut-out Cookies (Sugar Cookies, Gingerbread)
- Bar Cookies (Brownies, Lemon Bars)
Decorative and Plating Skills:
- Buttercream Piping
- Basic Fondant Work
- Simple Frosting and Cake Decoration
- Plating Techniques for Pastries and Desserts
These items provide a solid foundation in bakery and patisserie techniques, helping students prepare for beginner roles in bakery kitchens or as a stepping stone toward more advanced skills.
*Disclaimer
The dishes mentioned are subject to ingredient availability. Some substitutions may be made, and the curriculum is not limited to this list, allowing for flexibility in learning additional dishes based on local ingredients and seasonal variations
The Foundations of Bakery and Patisserie is ideal for individuals aiming to start a career in the bakery or patisserie industry, students seeking foundational skills to pursue higher education in culinary arts abroad, aspiring bakers and pastry chefs looking to enhance employability in national as well as international kitchens or anyone with a passion for baking and wanting to learn professional techniques.
Students who successfully complete the course and pass the final assessment will receive a Certificate in The Foundations of Bakery and Patisserie course from IIG
You can enroll by contacting the course administrator or through the official website. Enrollment is open until the course is fully booked, so it’s recommended to register early. To apply, simply fill out the Inquiry form or visit our admissions office. For further inquiries, you can contact us at 01-5915510 or email us at info@iig.com.np
Yes, there will be a final practical assessment where students will be required to prepare and present a variety of baked goods learned during the course. This is designed to evaluate your overall understanding and proficiency in bakery and patisserie skills.
You are not required to bring any baking tools or ingredients, as everything will be provided in the kitchen. However, you may want to bring a notebook and pen for taking notes during theoretical sessions.
This course focuses on providing a solid foundation in both bakery and patisserie, covering a wide range of products from breads to cakes and pastries. It combines practical skills with the theory behind ingredient functionality and bakery operations, making it suitable for both career starters and those pursuing higher education in the field.
Yes, students with dietary restrictions can still participate in the course. However, please notify the instructor in advance if there are specific ingredients you cannot work with, so accommodations can be made.
Although job placement is not guaranteed, the course will equip you with the skills and confidence to apply for bakery and pastry positions. You will also receive guidance on building a resume and tips for applying for jobs. You may also get connected to internship opportunities after the completion of the course through IIG career assistance.
While this course provides essential skills in bakery and patisserie, it is more focused on foundational techniques. To run a successful bakery business, you may need additional skills in business management and more advanced baking techniques, which could be obtained through further education or experience.
Yes, upon successful completion of the course, you will receive a certificate that recognizes your foundational skills in bakery and patisserie.
This course will prepare you for entry-level positions in bakery and pastry kitchens in hotels, restaurants, cafes, and artisanal bakeries. It also provides a solid foundation for those pursuing advanced culinary education abroad.
You will be introduced to a range of bakery and pastry tools and equipment, including mixers, ovens, dough cutters, piping bags, baking trays, and more. All necessary tools will be provided during the course.
Yes, the course emphasizes practical learning. You will spend a significant amount of time practicing various baking and pastry-making techniques under the guidance of professional instructors.
The course requires 2-3 hours of training per day, 6 days a week, for a duration of one month. This time is divided between theoretical learning and practical hands-on experience.
You will learn essential baking techniques, including how to make various breads, cakes, pastries, and cookies. You’ll also develop skills in cake decoration, pastry finishing, and professional presentation. Additionally, you will learn about food hygiene and safety practices.
There are no specific entry requirements for this course, as it is open to all skill levels. A passion for baking and an eagerness to learn are the only prerequisites.
This course is designed for beginners and aspiring bakers or pastry chefs who want to gain foundational skills in bakery and patisserie. It is ideal for those looking to start a career in the bakery or pastry industry, enhance their chances of securing jobs abroad, or pursue further education in culinary arts.