Duration: 3 Months
Admission Criteria: Minimum Matriculation with minimum 50% passing marks

The Certificate in Professional Baking (CPB) is a 3-month program blending hands-on training with theoretical concepts to instill a scientific approach to the baking industry. Students acquire experience in creating specialty breads, cakes, pastries, and decorating techniques. The curriculum covers sweet and savory doughs such as croissants and phyllo, alongside yeast handling. Additionally, students learn to craft specialty fillings, edible accents, and candies including nougat, marzipan, chocolate, gum paste, pastillage, and custards.

Language training and management tools are integrated into the program to equip students with the skills necessary to excel in a competitive multicultural environment internationally

Successful graduates may be able to find employment in the following sectors: