A pastry chef course in Bangalore for students who want to specialise in professional pastry and dessert production.
A pastry chef course in Bangalore is ideal for students who want to specialise in professional pastry and dessert production. Pastry chefs work across hotels, restaurants, patisseries, cafés, bakeries, resorts, cruise ships and specialised dessert businesses.
Shortcrust pastry, puff pastry, choux pastry, laminated doughs and other classical preparations.
Croissants, pain au chocolat, éclairs, Paris-Brest, mille-feuille, tarts, financiers, madeleines, macarons and entremets.
Professional cake production, finishing and presentation, along with mousses, creams, inserts, glazes and contemporary desserts.
Chocolate tempering, pralines, ganaches, truffles, moulded chocolates and confectionery techniques.
Pastry chef training forms the core of both our flagship programmes.
Artisan breads, French bakery, cakes, pastries, chocolates and plated desserts, built up to competition-level sugar artistry.
A vocational degree pairing academic study with advanced bakery production, patisserie, business and kitchen management skills.
Prefer something shorter? We also run focused short & weekend courses in chocolate, viennoiserie, cake decoration and more.
Pastry chef trainees benefit most from seeing international kitchens first-hand before they graduate.
Exposure to classical French patisserie and bakery standards in one of the birthplaces of professional pastry.
Internship placements within the UAE's fast-growing luxury hotel and patisserie industry.
Resort-kitchen experience preparing pastry and desserts for an international luxury hospitality market.
International internship placements are offered as part of the Master Diploma and B.Voc programme tracks and are subject to eligibility and availability. See our Placements & Careers page for details.
Classical pastry, French patisserie, cake and dessert production, and chocolate and confectionery techniques.
Pastry chefs work across hotels, restaurants, patisseries, cafés, bakeries, resorts, cruise ships and specialised dessert businesses.
Yes — students work on croissants, pain au chocolat, éclairs, Paris-Brest, mille-feuille, tarts, financiers, madeleines, macarons and entremets.
Yes — chocolate tempering, pralines, ganaches, truffles and moulded chocolates are part of the curriculum.
Talk to our admissions team about the pastry chef course in Bangalore.
