INTERNATIONAL DIPLOMA IN BAKING

Category: HOSPITALITY

Course Overview

The International Diploma in Baking (1 Year) provided by The Skilled Future is a globally oriented professional training programme designed to master international baking and pastry techniques.

This diploma equips students with hands-on skills in European, American, and Asian baking styles, including artisan breads, pastries, confectionery, chocolates, and advanced cake decoration.
Graduates are trained to work confidently in international hotels, bakeries, cafés, patisseries, cruise lines, and global food brands.

Module 1: Foundation in Baking

• Introduction to the world of baking

• Baking terminology

• Measuring techniques

• Understanding recipes and ratios

Module 2: Introduction to Baking Equipment and Ingredients

• Types of baking tools & equipment

• Understanding ingredients (flours, fats, leavening agents, sugars, etc.)

• Storage and handling of raw materials

Module 3: Basics of Bread Making

• Yeast fundamentals

• Dough preparation

• Proofing, shaping, and baking

• Basic breads (white, brown, multigrain, rolls)

Module 4: Science of Baking

• Chemical reactions in baking

• Gluten development

• Heat transfer in ovens

• Troubleshooting baking problems

Module 5: Advanced Baking Techniques

• Multi-stage dough preparation

• Laminated doughs

• Advanced mixing and fermentation

• Flavor pairings and sensory evaluation

Module 6: Artisan Bread and Sourdough

• Sourdough starter creation & maintenance

• Artisan bread formulas

• European-style breads

• Advanced shaping & scoring techniques

Module 7: French Pastry and Viennoiserie

• Croissants and pain au chocolat

• Puff pastry variations

• Choux pastry (eclairs, profiteroles)

• Classic French tarts

Module 8: Specialty Cakes and Decorations

• Sponge, butter, and foam cakes

• Frostings, icings, and ganache

• Fondant work

• Wedding and celebration cake design

Module 9: Creative Desserts

• Fusion desserts

• Modern dessert styling

• Use of textures and flavors

Module 10: Plated Desserts

• Restaurant-style presentations

• Sauces, garnishes & plating techniques

• Dessert portion aesthetics

Module 11: Modern Confectionery

• Caramels, nougat, brittles

• Gummy & jelly techniques

• Contemporary confectionery trends

Module 12: Chocolate and Sugar Crafting

• Chocolate tempering

• Bonbons & pralines

• Sugar pulling & blowing

• Showpiece creation

Module 13: Professional Skills Development

• Time management

• Team collaboration in a bakery setup

• Professional communication

• Work ethics and discipline in culinary environments

Module 14: Kitchen Management

• Inventory control

• Costing and budgeting

• Production planning

• Menu design & workflow management

Module 15: Food Safety and Hygiene Standards

• HACCP guidelines

• Kitchen sanitation

• Managing allergens

• Safe food storage and handling

Module 16: Customer Service in Bakery Operations

• Handling customer orders

• Service etiquette

• Managing feedback and complaints

• Retail bakery operations

Career Opportunities

Graduates can work as:

• International Baker

• Pastry Chef

• Cake Artist

• Artisan Bread Specialist

• Dessert Chef

• Confectionery Professional

• Home Baker / Online Bakery Owner

• Bakery Production Assistant

Employment Areas

• Hotels & Resorts

• Bakeries & Patisseries

• Café Chains

• Cruise Lines

• Airline Catering

• Dessert Studios

• Food Manufacturing Units