DIPLOMA IN COOKING AND BAKING

Category: HOSPITALITY

Course Overview

The 1-Year Diploma in Cookery & Bakery is a professional culinary programme designed to train students in the fundamentals of cooking, baking, kitchen management, and food presentation.
This diploma is ideal for those who wish to build a career in hotels, restaurants, cafés, bakeries, catering businesses, and food production units. Students learn hands-on techniques in Indian & international cuisine, bakery & confectionery, hygiene practices, menu planning, and plating skills.

Semester 1 – Foundations of Cookery & Bakery

Culinary Fundamentals

• Introduction to Culinary Arts

• Kitchen Hierarchy & Roles

• Kitchen Equipment & Tools

• Basics of Food Production

• Indian Cuisine Fundamentals

• Stocks, Soups & Sauces

• Basic Cutting & Knife Skills

• Vegetable & Meat Cooking Methods

Bakery & Confectionery Basics

• Introduction to Baking

• Bakery Ingredients & Measurements

• Bread Making – Basic Techniques

• Cookies & Biscuits

• Muffins & Tea Cakes

• Basic Pastries

Food Hygiene & Safety

• Personal Hygiene

• Kitchen Safety Guidelines

• Cleaning & Sanitization

• Food Handling Practices

• HACCP Basics

Skill Development

• Professional Grooming

• Basic Computer Skills

• Basic English & Communication

 Semester 2 – Advanced Culinary Skills & Professional Baking

Advanced Cookery

• Continental & Chinese Cuisine Basics

• Rice, Pasta & Noodles

• Tandoor and Indian Gravy Preparations

• Egg Cookery

• Meat, Poultry & Seafood Cooking

• Plating & Food Presentation

Advanced Bakery & Confectionery

• Advanced Bread Making

• Cakes: Sponge, Layered & Designer Cakes

• Pastry Making (Puff, Shortcrust, Choux)

• Chocolates & Confectionery

• Icing, Frosting & Decoration Techniques

• Bakery Production & Batch Handling

Catering Technology Basics

• Introduction to Catering Services

• Types of Catering (Outdoor / Institutional / Event)

• Buffet Layout Basics

• Menu Planning

• Portion Control

• Quantity Cooking Techniques

Entrepreneurship & Kitchen Management

• Food Costing & Menu Pricing

• Inventory & Store Management

• Kitchen Planning & Workflow

• Basics of Starting a Food/Bakery Business

Practical Training

• Daily kitchen practicals

• Bakery practical sessions

• Catering practice

• Live buffet setups

 Career Opportunities After Completion

Students can pursue the following roles:

• Commis Chef

• Assistant Cook

• Bakery Assistant

• Pastry Chef (Junior Level)

• Continental Cook

• Indian Curry / Tandoor Assistant

• Catering Assistant

• Café/Restaurant Kitchen Staff

• Home Baker / Cloud Kitchen Owner

• Chocolate & Confectionery Maker

 Employment Areas

• Hotels & Resorts

• Restaurants & Cafés

• Bakeries & Patisseries

• Catering Companies

• Cloud Kitchens

• Cruise Lines

• Food Processing Units

• Aviation Catering

• Event & Banquet Services