Pastry Week - Basic

About the Training

  • Training Code - PS
  • Duration - 1 Week
  • Timing - 9:30am to 11:30am THEORY, 11:45 - 4:00pm PRACTICAL, Lunch will be between 1-2pm (Flexible)
  • FULL Day training | GET Lunch box  | Classroom Theory | Hands-on-Practice | Demonstration
  • CERTIFICATE on successful completion

What you will Learn

Don’t  confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters... Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.

The program is chosen for commercial requirement as well as hobby healthy home needs.

How does it Help you

With our past experience of Student completing this program, they have been confident in Pastry product making either as self consumption or to commercially produce. 


One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery 


Check out Terms & Condition

Theoritical Learning

Chapters Covered

  • Role of Fats
  • Definition of Lamination and methods to conduct
  • Pastry variety
  • Pastry making methods and process
  • Eggs & its role
  • Chemical leavening agents
  • Fillings for pastry
  • Shapes to make in pastries

Practical Hands-on

Workshop Practice

Danish pastry, Cinnamon rolls, Wind mills, Custard twist, Apple envelopes, Chocolate croissant, Puff pastryVeg & egg puff, Bouchees & vol-au-vents, Cheese straw, Cream horns, Kharie, Palmiers, Dilpasand, Eccles cake, 

Apple turn over, Short Crust Pastry, Pumpkin pie, Quiche, Filo pastry, Bak lava, Strudel, Choux pastry, Profiteroles, Éclairs, Paris-Brest, Cream buns, Sweet paste, Cusatard tart, Bakewell tart, Fruit pie, Lemon meringue tart, Chocolate pie, 

Fillings - Pastry cream, Custard cream, Crème analgise, Almond cream, Crème diplomate

Training Fee - INR 13,000.00

Includes Training booklet and raw-material used in class. 

Products made in class is distributed proportionately to the participation.

Download Training Brouchure