Diploma in Professional Pastry and Bakery

Transform culinary passion into professional artistry, combining technical mastery with creative expression to craft exquisite gastronomic experiences.

overview

The Diploma in Professional Pastry and Bakery is designed to address the growing need for skilled professionals in the hospitality, culinary, pastry and bakery sector. This specialized programme provides an accelerated route for mature students, aiming to impart essential knowledge and practical skills necessary for thriving in the dynamic sectors of the hospitality, pastry and bakery units.
This programme offers a comprehensive exploration of operational aspects in these industries, ensuring graduates are well prepared for diverse career prospects. Graduates will be well-equipped to assume operational, supervisory and managerial roles in hotels, resorts and other pastry and bakery related enterprises. This initiative is aimed at empowering individuals to succeed in an industry that values exceptional service, attention to detail, and a deep understanding of the needs of guests and consumers.

key facts

Duration

Full Time: 2 Years

Part Time: 2.5 Years

Starting

March 2025

Location

Montagne Blanche Campus

Pamplemousses Campus

Entry Requirements

SC “O” level with 3 credits- in any 3 Subjects or equivalent (Obtained on 1 or 2 Seating);
OR Certificate in Pastry and Bakery Certificate L4
OR any other qualification accepted to the board.

Awarding Body

Course Content

Year 1 - Semester 1
  1. Introduction to Pastry and Bakery Operations
  2. Sanitation, Safety and Hygiene
  3. Fundamentals of Marketing
  4. Competency Skills 1
  5. Fundamentals of Practical Baking, Confectionary, Chocolate and Sweet – Making
Year 1 - Semester 2
  1. Nutrition Fundamentals
  2. Culinary Menu Engineering
  3. Competency Skills 2
  4. Foreign Language 1
  5. World of Desserts – From Classic French to Modern and Sugar Crafts Skills
Year 2 - Semester 1
  1. International Pastry and Bakery Traditions and Techniques
  2. Cost and Management Accounting
  3. Food and Beverage Management
  4. Foreign Language 2 (German)
  5. Competency Skills 3
Year 2 - Semester 2
  1. Kitchen Operations Management (Pastry & Bakery)
  2. Advanced Pastry and Bakery (International)
  3. Human Relations Management
  4. Competency Skills 4
  5. Capstone Project

Career Opportunities

At operational level

  • Commis / Assistant Cook / Demi Chef


At supervisory level

  • Chef de Partie / Sous Chef / Production Supervisor


At managerial level

  • Head Chef / Executive Sous Chef / Executive Chef / Operation Production Manager
  • Entrepreneur (Pastry and Bakery)
  • Product developer / Consultant
  • Specialist sales representative
  • Content Creator / Travel Blogger
  • Food / Culinary Journalist
  • Pastry and Bakery Quality Assurance Controller
  • Pastry and Bakery designer / Food stylist
  • Trainers / Facilitators

Fees

The cost of the course will vary according to the mode of delivery (full time/part time) you will opt. We are one of the institutions offering the same course at a very affordable price that suit your budget. Should you wish to sit for an examination, additional fees will be applicable depending on the examination centre.

Application Fee: Rs 1,000

Admin Fee: Rs 6,500

If you have not completed any recognised Diploma or Degree before, then you will definitely enjoy the privilege under the Free Tertiary Education Scheme (FTES) for the whole duration of course, offered by the Ministry of Education, Tertiary Education, Science and Technology. Only Application and Administration fee will be applicable.

If not eligible for FTES:

Tuition Fee: Rs 75,000

International Fee: USD 5000

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