SHORT TERM PROGRAM

CULINARY & BAKERY ARTS

15 Days • 1 Month • 3 Months • 6 Months • 12 Months • 18 Months

Apply Now

Short Term Value Added Courses - Enquiry

2 + 15 =

Programme Overview

Choose the right learning pathway based on your career goals and skill level.

15 Days

Foundation / Executive Certificate

Build essential skills and gain a strong foundation with focused practical training.

1 Month

Executive Certificate

Develop industry-relevant techniques with hands-on learning and guided practice.

3 Months

Advanced Executive Certificate

Enhance expertise through advanced concepts, practical projects and specialised training.

6 Months

Professional Certificate

Gain professional-level skills with structured training and career-focused learning.

12 Months

Professional Diploma

Master advanced techniques with comprehensive curriculum and industry exposure.

18 Months

Advanced Professional PG Diploma

Achieve advanced specialisation with in-depth training and career advancement pathways.

Explore Our Programmes

Discover programmes designed for every stage — from focused short-term training to advanced professional qualifications.

Executive Certificate in Cake Icing – Beginner

Eligibility: School completed / Open to beginners

Curriculum

  • Cake & sponge basics
  • Buttercream & frostings
  • Piping & nozzles
  • Lettering, rosettes & flowers
  • Cake finishing
  • Colour & presentation

Practical Learning

  • Hands-on icing practice
  • Piping assessment
  • Mini cake project

Student Gains

  • Cake decoration skills
  • Icing & piping confidence
  • Foundation for home baking

Career Opportunities

  • Home Baker
  • Cake Decorator Trainee
  • Bakery Assistant
  • Small-Order Entrepreneur
    Executive Certificate in Chocolate Artistry

    Eligibility: School completed / Open to beginners

    Curriculum

    • Chocolate handling
    • Tempering basics
    • Moulding & demoulding
    • Chocolate décor
    • Truffles & pralines
    • Packaging & presentation

    Practical Learning

    • Tempering practical
    • Chocolate portfolio
    • Final presentation

    Student Gains

    • Basic chocolate-making skills
    • Product presentation skills
    • Foundation for boutique products

    Career Opportunities

    • Chocolate Assistant
    • Confectionery Trainee
    • Home Chocolatier
    • Gift Product Entrepreneur
      Executive Certificate in Vegetable Carving & Food Presentation

      Eligibility: School completed / Open to beginners

      Curriculum

      • Knife safety & tools
      • Basic cuts & carving
      • Flowers, leaves & motifs
      • Fruit & vegetable selection
      • Platter presentation
      • Buffet food display

      Practical Learning

      • Carving practical
      • Presentation display

      Student Gains

      • Decorative carving skills
      • Food presentation techniques
      • Buffet & event display skills

      Career Opportunities

      • Food Presentation Assistant
      • Banquet Display Assistant
      • Event Food Stylist Trainee
        Foundation Certificate in Baking Essentials

        Eligibility: School completed / Open to beginners

        Curriculum

        • Ingredients & functions
        • Measuring & mise en place
        • Basic cakes & sponges
        • Cookies & baked products
        • Oven operation
        • Hygiene, storage & costing

        Practical Learning

        • Two-product practical
        • Production worksheet

        Student Gains

        • Basic baking skills
        • Consistent production techniques
        • Foundation for home baking

        Career Opportunities

        • Bakery Trainee
        • Home Baker
        • Production Assistant
        Foundation Certificate in Indian Sweets & Mithai Craft

        Eligibility: School completed / Open to beginners

        Curriculum

        • Ingredients & techniques
        • Sugar syrups & consistency
        • Milk-based sweets
        • Flour, grain & nut sweets
        • Festive presentation
        • Hygiene & packaging

        Practical Learning

        • Mithai practical
        • Festive product platter

        Student Gains

        • Indian sweets preparation skills
        • Festive product-making confidence
        • Foundation for home production

        Career Opportunities

        • Mithai Production Trainee
        • Home Entrepreneur
        • Bakery / Sweet-Shop Assistant
          Executive Certificate in Eggless Baking & Production

          Eligibility: School completed / Open to beginners

          Curriculum

          • Egg substitutes & functions

          • Eggless cakes & sponges

          • Cookies & tea-time bakes

          • Cream cakes & desserts

          • Texture & volume troubleshooting

          • Shelf life, packaging & costing

          Practical Learning

          • Production practicals

          • Troubleshooting test

          • Mini product portfolio

          Student Gains

          • Eggless baking skills

          • Consistent product production

          • Commercial baking foundation

          Career Opportunities

          • Eggless Bakery Trainee

          • Home Baker

          • Production Assistant

          • Micro-Entrepreneur

            Executive Certificate in Sourdough Bread & Artisan Fermentation

            Eligibility: School completed / Open to beginners

            Curriculum

            • Sourdough starter care

            • Flour, hydration & fermentation

            • Mixing & gluten development

            • Fermentation & shaping

            • Proofing, scoring & baking

            • Troubleshooting & costing

            Practical Learning

            • Starter management log

            • Artisan loaf practical

            Student Gains

            • Artisan bread skills

            • Fermentation techniques

            • Home bakery foundation

            Career Opportunities

            • Bread Production Trainee

            • Artisan Baker Assistant

            • Home Bakery Entrepreneur

              Executive Certificate in Cake Icing – Intermediate

              Eligibility: School completed / Open to beginners

              Curriculum

              • Advanced buttercream

              • Smooth & sharp-edge finishing

              • Layering & filling

              • Piping designs & florals

              • Basic fondant techniques

              • Theme-based cakes

              Practical Learning

              • Decorated cake practical

              • Design-to-finish project

              Student Gains

              • Advanced icing skills

              • Professional finishing techniques

              • Saleable celebration-cake skills

              Career Opportunities

              • Cake Decorator

              • Bakery Assistant

              • Home Cake Entrepreneur

                Executive Certificate in Bakery Desserts & Café Favourites

                Eligibility: School completed / Open to beginners

                Curriculum

                • Dessert mise en place

                • Tarts & simple pastries

                • Brownies & desserts

                • Chilled & baked desserts

                • Sauces & garnishes

                • Café presentation & packaging

                Practical Learning

                • Dessert production

                • Café-style platter

                Student Gains

                • Bakery dessert skills

                • Café-style presentation

                • Small-business foundation

                Career Opportunities

                • Dessert Production Trainee

                • Café Assistant

                • Home Dessert Entrepreneur

                  Executive Certificate in Home Baking & Micro-Bakery Entrepreneurship

                  Eligibility: School completed / Open to beginners

                  Curriculum

                  • Home bakery setup

                  • Core baking techniques

                  • Menu & batch planning

                  • Food hygiene & handling

                  • Costing & pricing

                  • Packaging & order management

                  Practical Learning

                  • Home-bakery menu

                  • Costing exercise

                  • Business pitch

                  Student Gains

                  • Home baking skills

                  • Basic business planning

                  • Income-generation foundation

                  Career Opportunities

                  • Home Baker

                  • Micro-Bakery Owner

                  • Order-Based Baker

                    Advanced Executive Certificate ProgrammesAdvanced Executive Certificate Programmes

                    Eligibility: School completed / Open to beginners

                    Curriculum

                    • Cake structure & engineering

                    • Advanced piping & floral work

                    • Fondant & finishing

                    • Tiered & celebration cakes

                    • Theme design & client briefs

                    • Costing & pricing

                    Practical Learning

                    • Progressive practicals

                    • Client-brief cake

                    • Portfolio assessment

                    Student Gains

                    • Professional cake finishing

                    • Advanced design skills

                    • Commercial production confidence

                    Career Opportunities

                    • Professional Cake Decorator

                    • Cake Artist

                    • Bakery Entrepreneur

                      Advanced Executive Certificate in French Entremets & Contemporary Desserts

                      Eligibility: School completed / Open to beginners

                      Curriculum

                      • French pastry foundations

                      • Mousses, inserts & crémeux

                      • Glazes & finishing

                      • Layered entremets

                      • Contemporary plating

                      • Costing & presentation

                      Practical Learning

                      • Component practicals

                      • Signature entremets project

                      Student Gains

                      • Premium dessert skills

                      • Contemporary pastry techniques

                      • Professional presentation

                      Career Opportunities

                      • Pastry Trainee

                      • Entremets Assistant

                      • Dessert Entrepreneur

                        Advanced Executive Certificate in Soups, Salads & Pasta Craft

                        Eligibility: School completed / Open to beginners

                        Curriculum

                        • Stocks & soup foundations

                        • Cream & clear soups

                        • Salad composition & dressings

                        • Fresh & dried pasta

                        • Pasta sauces

                        • Menu planning & portion control

                        Practical Learning

                        • Soup practical

                        • Pasta practical

                        • Menu project

                        Student Gains

                        • Practical kitchen skills

                        • Café & casual-dining preparation

                        • Menu planning confidence

                        Career Opportunities

                        • Commis Trainee

                        • Café Kitchen Assistant

                        • Catering Entrepreneur

                          Advanced Executive Certificate in Artisan Breads & Viennoiserie

                          Eligibility: School completed / Open to beginners

                          Curriculum

                          • Yeast & dough science

                          • Lean & enriched doughs

                          • Fermentation control

                          • Croissant & laminated doughs

                          • Shaping & finishing

                          • Production planning & costing

                          Practical Learning

                          • Bread practical

                          • Laminated pastry practical

                          • Production schedule

                          Student Gains

                          • Artisan baking skills

                          • Consistent production techniques

                          • Bakery production discipline

                          Career Opportunities

                          • Artisan Baker Trainee

                          • Bakery Production Assistant

                          • Café Baker

                            Advanced Executive Certificate in Healthy, Low-Carb & High-Protein Cooking

                            Eligibility: School completed / Open to beginners

                            Curriculum

                            • Healthy cooking principles

                            • Protein-rich ingredients

                            • Low-carb meal planning

                            • Portion planning

                            • Nutrient-conscious cooking

                            • Meal charts & costing

                            Practical Learning

                            • Healthy menu practical

                            • 7-day sample meal chart

                            Student Gains

                            • Healthy cooking skills

                            • Wellness food preparation

                            • Meal-prep business foundation

                            Career Opportunities

                            • Healthy Food Cook

                            • Wellness Café Assistant

                            • Meal-Prep Entrepreneur

                              Advanced Executive Certificate in Barista & Café Beverage Craft

                              Eligibility: School completed / Open to beginners

                              Curriculum

                              • Coffee bean basics

                              • Espresso machine & grinder

                              • Espresso extraction

                              • Milk steaming & texture

                              • Hot & cold café beverages

                              • Hygiene, workflow & costing

                              Practical Learning

                              • Espresso practical

                              • Milk-texturing practical

                              • Signature beverage project

                              Student Gains

                              • Barista skills

                              • Café beverage preparation

                              • Small-business foundation

                              Career Opportunities

                              • Barista Trainee

                              • Café Beverage Assistant

                              • Café Entrepreneur

                                Professional Certificate in Culinary Entrepreneurship & Menu Business

                                Eligibility: School completed / Open to beginners
                                Duration: 3 Months Training + 3 Months Internship

                                Curriculum

                                • Food-business idea development

                                • Customer & market profiling

                                • Menu engineering

                                • Recipe standardisation

                                • Food costing & pricing

                                • Kitchen workflow & procurement

                                • Branding & packaging

                                • Food safety & FSSAI awareness

                                • Sales & digital promotion

                                Practical Learning

                                • Menu portfolio

                                • Costing workbook

                                • Business plan pitch

                                • 3-month internship

                                Student Gains

                                • Food-business planning skills

                                • Menu & costing confidence

                                • Practical workplace exposure

                                Career Opportunities

                                • Commis / Production Trainee

                                • Food Entrepreneur

                                • Cloud Kitchen Trainee

                                • Café Start-up Assistant

                                  Professional Certificate in Patisserie, Cake Engineering & Bakery Arts – Foundation

                                  Eligibility: School completed / Open to beginners
                                  Duration: 3 Months Training + 3 Months Internship

                                  Curriculum

                                  • Bakery foundations

                                  • Cake structure & support

                                  • Sponges, fillings & creams

                                  • Piping & finishing

                                  • Basic pastry & desserts

                                  • Bakery hygiene & production

                                  • Costing & portfolio development

                                  Practical Learning

                                  • Practical production

                                  • Signature cake project

                                  • 3-month internship

                                  Student Gains

                                  • Strong bakery foundation

                                  • Cake production skills

                                  • Professional production exposure

                                  Career Opportunities

                                  • Bakery Trainee

                                  • Cake Production Assistant

                                  • Pastry Trainee

                                    Professional Certificate in Patisserie & Baking Arts – Foundation

                                    Eligibility: School completed / Open to beginners
                                    Duration: 3 Months Training + 3 Months Internship

                                    Curriculum

                                    • Ingredient functions

                                    • Cakes & cookies

                                    • Basic pastries

                                    • Tarts & pies

                                    • Breads & breakfast bakery

                                    • Dessert finishing

                                    • Production planning & costing

                                    Practical Learning

                                    • Product portfolio

                                    • Final practical

                                    • 3-month internship

                                    Student Gains

                                    • Broad baking & pastry skills

                                    • Product production confidence

                                    • Workplace experience

                                    Career Opportunities

                                    • Pastry Trainee

                                    • Bakery Production Assistant

                                    • Café Bakery Assistant

                                      Professional Certificate in South Indian Culinary Arts

                                      Eligibility: School completed / Open to beginners
                                      Duration: 3 Months Training + 3 Months Internship

                                      Curriculum

                                      • Regional ingredients & spices

                                      • South Indian breakfast

                                      • Tamil Nadu cuisine

                                      • Rice, gravies & accompaniments

                                      • Tiffin & traditional dishes

                                      • Festive & banquet menus

                                      • Hygiene, recipes & costing

                                      Practical Learning

                                      • Regional menu practical

                                      • Buffet menu project

                                      • 3-month internship

                                      Student Gains

                                      • South Indian culinary skills

                                      • Regional menu knowledge

                                      • Professional kitchen discipline

                                      Career Opportunities

                                      • Commis Chef Trainee

                                      • South Indian Cook

                                      • Catering Assistant

                                        Professional Certificate in North Indian Culinary Arts

                                        Eligibility: School completed / Open to beginners

                                        Curriculum

                                        • Healthy cooking principles
                                        • Protein-rich ingredients
                                        • Low-carb meal planning
                                        • Portion planning
                                        • Nutrient-conscious cooking
                                        • Meal charts & costing

                                        Practical Learning

                                        • Healthy menu practical
                                        • 7-day sample meal chart

                                        Student Gains

                                        • Healthy cooking skills
                                        • Wellness food preparation
                                        • Meal-prep business foundation

                                        Career Opportunities

                                        • Healthy Food Cook
                                        • Wellness Café Assistant
                                        • Meal-Prep Entrepreneur
                                          Professional Diploma in Culinary Arts & Food Entrepreneurship – Intermediate

                                          Eligibility: School completed / Open to beginners
                                          Duration: 6 Months Training + 6 Months Internship / International Internship

                                          Curriculum

                                          • Advanced baking science

                                          • Bread & laminated pastry

                                          • Tarts, pies & choux

                                          • Entremets foundations

                                          • Chocolate & dessert components

                                          • Menu & production planning

                                          • Costing & inventory control

                                          • Quality control & professional practice

                                          Practical Learning

                                          • 6-month practical training

                                          • Product portfolio

                                          • Final practical & viva

                                          • Internship / International Internship

                                          Student Gains

                                          • Intermediate pastry skills

                                          • Production & planning confidence

                                          • Professional workplace exposure

                                          • Strong portfolio

                                          Career Opportunities

                                          • Pastry Commis

                                          • Bakery Production Trainee

                                          • Dessert Production Assistant

                                            Professional Diploma in Patisserie, Cake Engineering & Bakery Arts – Intermediate

                                            Eligibility: School completed / Open to beginners
                                            Duration: 6 Months Training + 6 Months Internship / International Internship

                                            Curriculum

                                            • Advanced sponge & cake systems

                                            • Cake engineering & structural design

                                            • Advanced creams & fillings

                                            • Fondant, chocolate & decoration

                                            • Pastry fundamentals

                                            • Production & batch control

                                            • Costing, quality & waste control

                                            • Professional portfolio

                                            Practical Learning

                                            • 6-month practical training

                                            • Professional portfolio

                                            • Final practical & viva

                                            • Internship / International Internship

                                            Student Gains

                                            • Intermediate bakery & patisserie skills

                                            • Professional production experience

                                            • Portfolio development

                                            • Workplace readiness

                                            Career Opportunities

                                            • Pastry Commis

                                            • Bakery Production Trainee

                                            • Cake Artist

                                            • Bakery Supervisor Trainee

                                              Advanced Professional PG Diploma in Patisserie, Cake Engineering & Bakery Arts

                                              Eligibility: School completed / Open to beginners
                                              Duration: 12 Months Training + 6 Months International / National Internship

                                              Curriculum

                                              • Advanced pastry & bakery science

                                              • Professional cake engineering

                                              • Chocolate & sugar décor

                                              • Entremets & contemporary pastry

                                              • Large-scale production systems

                                              • Menu & product innovation

                                              • Costing, procurement & inventory

                                              • Quality, hygiene & safety systems

                                              • Team leadership & kitchen communication

                                              • Branding & professional portfolio

                                              Practical Learning

                                              • 12-month structured training

                                              • Capstone signature collection

                                              • Professional portfolio

                                              • Final practical & viva

                                              • International / National internship

                                              Student Gains

                                              • Advanced pastry & bakery expertise

                                              • Professional production experience

                                              • Leadership & innovation skills

                                              • Strong career portfolio

                                              Career Opportunities

                                              • Advanced Pastry Trainee

                                              • Pastry Chef Track

                                              • Bakery Production Lead Trainee

                                              • Product Development Trainee

                                                Advanced Professional PG Diploma in Culinary Arts & Food Entrepreneurship

                                                Eligibility: School completed / Open to beginners
                                                Duration: 12 Months Training + 6 Months International / National Internship

                                                Curriculum

                                                • Professional kitchen fundamentals

                                                • Classical & contemporary culinary techniques

                                                • Indian & international cuisines

                                                • Stocks, soups & sauces

                                                • Meat, poultry, seafood & plant-based proteins

                                                • Vegetable preparation & cooking

                                                • Basic bakery & desserts

                                                • Menu planning & menu engineering

                                                • Kitchen operations & workflow

                                                • Food costing, purchasing & inventory

                                                • Food safety & hygiene

                                                • Food entrepreneurship & business planning

                                                • Branding & digital marketing

                                                • Customer service & guest experience

                                                • Leadership & team management

                                                • Food innovation & concept development

                                                Practical Learning

                                                • 12-month structured training

                                                • Signature menu project

                                                • Business plan

                                                • Professional portfolio

                                                • Final practical & viva

                                                • International / National internship

                                                Student Gains

                                                • Professional culinary skills

                                                • Kitchen operations knowledge

                                                • Business & entrepreneurship skills

                                                • Leadership & innovation confidence

                                                Career Opportunities

                                                • Commis Chef

                                                • Culinary Entrepreneur

                                                • Kitchen Operations Trainee

                                                • Food Business Founder Track

                                                  COMMON CURRICULUM FRAMEWORK

                                                  A practical learning model across all programmes

                                                  &

                                                  Foundation & Professional Habits

                                                  • Personal grooming, professional conduct and kitchen etiquette
                                                  • Food safety, hygiene, sanitation and safe work practices
                                                  • Mise en place, workstation organisation and time management
                                                  • Ingredient identification, storage and basic wastage control
                                                  • Team communication and workplace discipline
                                                  &

                                                  Practical Pedagogy

                                                  • Demonstration → guided practice → independent practice → feedback → final production
                                                  • Recipe standardisation and repeatability
                                                  • Hands-on production rather than theory-only learning
                                                  • Portfolio photographs/product documentation where appropriate
                                                  • Industry-style assessment using quality, consistency, hygiene, timing and presentation
                                                  &

                                                  Business & Employability Layer

                                                  • Basic costing, portioning and pricing
                                                  • Menu planning and product selection
                                                  • Packaging and presentation
                                                  • Customer handling and order discipline
                                                  • Resume/portfolio guidance for longer programmes
                                                  • Entrepreneurship awareness for students interested in home businesses, cafés, bakeries or catering
                                                  &

                                                  Assessment Model

                                                  • Continuous practical assessment
                                                  • Skill demonstrations
                                                  • Product/portfolio projects
                                                  • Viva or oral review for longer programmes
                                                  • Internship evaluation for 6-, 12- and 18-month pathways
                                                  • Final capstone practical for extended programmes

                                                  Learn. Practice. Build. Progress.

                                                  Learn through structured training, practise through hands-on production, build your portfolio and gain industry exposure as you progress to the next level.

                                                  01

                                                  Learn

                                                  Build knowledge of techniques, tools, concepts and professional practices.

                                                  →
                                                  02

                                                  Practice

                                                  Apply skills through demonstrations, guided practice and hands-on production.

                                                  →
                                                  03

                                                  Build Portfolio

                                                  Create practical projects and document your work to showcase your skills.

                                                  →
                                                  04

                                                  Industry Exposure

                                                  Gain workplace experience through internships and industry-style training.

                                                  →
                                                  05

                                                  Progress

                                                  Build confidence and move toward the next programme level or career opportunity.

                                                  Start Your Culinary Career Journey Today

                                                  Choose your starting point. Build your skills. Progress toward your professional goals.

                                                  Apply Now