Discover the art of Patisserie

Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

The teaching style is informative and fun – the lessons are ‘hands on’! The intensive courses are specifically designed to keep up to date with industry trends and techniques, preparing students for a successful culinary career as a Baker or Pastry Chef.

Our courses combine theoretical and practical learning to equip our students to meet the challenges offered by the food industry. We cover all aspects of food from nutrition to new product development, from sustainability to sensory analysis, and from hygiene to legislation and quality assurance.


Fundamentals of Baking
Basic Breads & International Breads
Basic knowledge on Baking
Different Types of Pastries- Short Crust ,Choux ,Flaky (Pies ,Tarts , Éclairs ,Puff)
Cupcakes, Donuts, Croissants
Gateaux and Pastries
Basic Cake Decoration and Art
Different styles of tier cakes
Different styles of wedding cakes
Different Types of Icing and Design - Butter, Royal, Fresh Cream
Basic Chocolate Making <
Basic Sugar Craft
Exotic Desserts
Communication Skill
Hygiene and Sanitation
Bakery Kitchen Management

Module 1: Cakes, Creams and Tortes (4 weeks)

With our celebration cake course, you will learn the art of making professional designer cakes. You’ll learn everything from piping techniques.

English Cakes
Cake and Creams
Entremets and Tortes
Innovation and experimenting

Module 2: The Art of Plating Desserts and Gelato Making(4 weeks

Here you will learn the differences between sorbets, gelato and ice creams. We’ll also take an in-depth look at how to build a design sense and plate desserts in a contemporary way. You’ll learn the following techniques.

Classic Plating Styles
Free Form Plating
Landscape Plating

Module 3: Desserts, Pastries and Chocolates (4 weeks)

How to set, de-mould and garnish cold set desserts. The students get to know and experience the technicalities behind classic desserts. The chocolate artistry takes you from a baker to a proficient chocolatier skilled enough to make your very own chocolate sculptures. This course covers everything from the basics of deserts, pastries and chocolate making to tempering to the art of making bon bons and even chocolate sculptures.

European Pastry and Snacks
Baked and Cold Desserts Form Plating
Innovation and Experimentation

Module 4:Breads(4 weeks)

This module introduces you to a wide range of foundational as well as artisanal breads. This module introduces you to a wide range of foundational as well as artisanal breads. The art of bread making module covers a wide range of breads, some being: Baguette, White Bread Loaf, Focaccia, Garlic Bread and 10 additional breads from other parts of the world.

Breads and Rolls Module 5: Cookies and Tarts (4 weeks)

There is nothing better than a batch of freshly baked cookies. Learn this art and science behind cookies and tart making without the use of any preservatives. The module covers a total of 10 categories of cookies:

Tarts and Pies
Cookies and Biscuits
Innovation and Experimentation

Module 6:Cake Decor and Wedding Cake (4 weeks)

The travel cakes module is an extension to the celebration cake module and covers over 8 varieties of every day travel cakes. You’ll learn garnishing and topping skills that will take your cake decorations to the next level. The course will take you from a complete beginner to a skilled fondant artist. In this module, we cover making fondant from scratch, fondant decorations and wedding cake decorations.

Cake Decor - Icing
Cake Decor - Fondant
Sugar Flowers
Wedding Cakes (1 week

Module 7: Cup Cakes and Muffins (4 weeks)

Making fancy cupcakes and wholesome muffins is not difficult anymore. With our perfect recipes, you will learn the skills to make cupcakes and muffins without any hassle.


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