Bakery and Pastry Production
Master the art of baking and pastry making with hands-on training in modern techniques and traditional methods
Course Overview
The Bakery and Pastry Production program at NIHOM is designed to transform your passion for baking into professional expertise. This comprehensive course combines theoretical knowledge with extensive practical training, ensuring you master both traditional and contemporary baking techniques.
Students will work with state-of-the-art equipment in our modern baking facilities, learning from experienced pastry chefs and instructors who bring years of industry experience to the classroom.
Why Choose This Course?
Our Bakery and Pastry Production program stands out for its hands-on approach, modern facilities, and expert instruction. You'll gain real-world experience through practical sessions and develop the skills demanded by top hotels, restaurants, and bakeries.
What You'll Learn
Core Skills
- Fundamental baking techniques and methods
- Bread making - artisan and commercial varieties
- Pastry preparation - puff, shortcrust, and choux
- Cake decoration and design
- Chocolate work and confectionery
- Dessert presentation and plating
- Kitchen hygiene and food safety standards
- Cost management and menu planning
Advanced Techniques
- Modern pastry techniques and molecular gastronomy
- Sugar art and decorative work
- Specialty cakes for events and celebrations
- International pastry styles and traditions
- Business management for bakery operations
Career Opportunities
Upon successful completion of this course, graduates can pursue exciting careers in:
- Executive Pastry Chef in luxury hotels
- Bakery Manager or Owner
- Wedding Cake Designer
- Chocolatier
- Product Development Specialist
- Culinary Instructor
- Catering Business Owner
- Restaurant Pastry Chef
Course Duration & Certification
This comprehensive program is designed to provide thorough training in all aspects of bakery and pastry production. Students receive certification from NIHOM upon successful completion, recognized by the hospitality industry both nationally and internationally.
The program includes both theoretical classes and extensive practical sessions, ensuring students graduate with confidence and competence.
Admission Requirements
- Minimum educational qualification as per NIHOM standards
- Passion for baking and culinary arts
- Basic understanding of kitchen operations (preferred but not required)
- Physical fitness for standing and working in kitchen environments