Welcome to the Professional Baking & Pastry Programme at Artisans Institute of Baking a comprehensive industry-focused course designed for aspiring bakers, pastry chefs, entrepreneurs, and hospitality professionals. This intensive 6-month programme combines theoretical knowledge with hands-on practical training to help students become job-ready professionals in the baking and pastry industry. Artisans Institute of Baking is the sister concern of AHR Aviation Academy
Course Overview
* Duration: 6 Months (24 Weeks)
* Training Mode: Theory + Practical
* Level: Beginner to Advanced
* Eligibility: Open for beginners and professionals
* Outcome: Professional Certification / Job-Ready Skills / Bakery Business Training
MONTH 1 – BAKING FOUNDATIONS
Week 1
Theory
* Kitchen hygiene & safety
* Baking tools & equipment
* Understanding ingredients
* Measuring & weighing techniques
Practical
* Basic sponge cake
* Plain cookies
⸻
Week 2
Theory
* Mixing methods in baking
Practical
* Pound cake
* Chocolate cupcakes
* Butter cake
⸻
Week 3
Theory
* Short doughs
* Chemical leavening agents
Practical
* Scones
* Shortbread cookies
* Biscuits
⸻
Week 4
Theory
* Yeast & fermentation process
Practical
* Dinner rolls
* Burger buns
* Milk bread
MONTH 2 – YEAST & ARTISAN BREADS
Week 5
Theory
* Gluten development
Practical
* White bread loaf
* Whole wheat bread
⸻
Week 6
Theory
* Lean dough preparation
Practical
* Baguette
* Rustic country bread
⸻
Week 7
Theory
* Enriched doughs
Practical
* Brioche
* Cinnamon rolls
⸻
Week 8
Theory
* Flat breads
Practical
* Focaccia
* Pizza base
⸻
MONTH 3 – PASTRY FUNDAMENTALS
Week 9
Theory
* Shortcrust pastry
Practical
* Tart shells
* Fruit tart
⸻
Week 10
Theory
* Custards & creams
Practical
* Pastry cream
* Lemon curd
* Cream pies
⸻
Week 11
Theory
* Choux pastry
Practical
* Éclairs
* Profiteroles
⸻
Week 12
Theory
* Savory pastry preparation
Practical
* Quiche Lorraine
* Veg puff pastry
⸻
MONTH 4 – LAMINATED & CHOCOLATE WORK
Week 13
Theory
* Lamination science
Practical
* Croissants
⸻
Week 14
Theory
* Danish pastry techniques
Practical
* Fruit danish
* Cream danish
⸻
Week 15
Theory
* Puff pastry techniques
Practical
* Mille-feuille
* Vol-au-vent
⸻
Week 16
Theory
* Chocolate fundamentals
Practical
* Ganache
* Truffles
MONTH 5 – CAKES & DESSERTS
Week 17
Theory
* Cake structure & baking science
Practical
* Layer cakes
* Celebration cakes
⸻
Week 18
Theory
* Icings & frostings
Practical
* Buttercream
* Whipped cream
* Ganache icing
⸻
Week 19
Theory
* Mousses & entremets
Practical
* Chocolate mousse
* Entremet cake
⸻
Week 20
Theory
* Chocolate tempering techniques
Practical
* Chocolate décor
* Pralines
MONTH 6 – ADVANCED & INDUSTRY READY
Week 21
Theory
* French classic desserts
Practical
* Opera cake
* Tiramisu
⸻
Week 22
Theory
* Macaron science
Practical
* French macarons
⸻
Week 23
Theory
* Dessert plating & presentation
Practical
* Restaurant-style plated desserts
⸻
Week 24
Theory
* Costing & menu planning
Practical
* Final practical examination
* Dessert showcase
FINAL ASSESSMENT
Students will be evaluated based on:
* Bread production
* Pastry preparation
* Plated dessert presentation
* 5-item dessert showcase
* Hygiene standards
* Time management
* Creativity & presentation skills
Career Opportunities
After successful completion of the programme, students can pursue careers as:
* Professional Baker
* Pastry Chef
* Cake Artist
* Bakery Entrepreneur
* Dessert Specialist
* Hotel & Café Baker
* Home Baking Business Owner
Why Choose Artisans Institute of Baking?
* Industry-Oriented Curriculum
* Experienced Professional Chefs
* Hands-On Practical Training
* Modern Baking Studio
* Small Batch Learning
* Certification Support
* Entrepreneurship Guidance
* Placement Assistance
