India's premier pastry diploma - 90 days of chocolate, patisserie, viennoiserie and artisan bread, leading to a City & Guilds (UK) qualification.
Watch: Patisserie Diploma Overview
Your first step to Becoming a Professional Pastry Chef! This application-focused, industry-centered, and outcome-driven Technical Vocational Educational Training (TVET) program in culinary arts is accredited by the internationally renowned City & Guilds, London, along with the recognition of quality culinary education from the Worldchefs.
Delivered in state-of-the-art world-class training kitchen facilities, the program simulates the real-world industry environment - covering basic to advanced techniques in baking and patisserie:
| Module | Topics Covered | Outcomes |
|---|---|---|
| Bakery Foundations | Ingredient science, doughs, sponges, custards, creams | Strong technical bakery base. |
| Artisan Breads & Sourdough | Hydration, fermentation, scoring, ovens, lean and enriched doughs | Bake at boutique-bakery quality. |
| Viennoiserie | Croissants, danishes, brioche, laminated doughs | Hotel breakfast-buffet ready. |
| Cakes, Gateaux, Entremets | Modern layered cakes, mousses, glazes, decoration | Build pastry-shop-grade signature cakes. |
| Chocolate & Sugar Work | Tempering, moulding, ganache, bonbons, sugar showpieces | Compete & create at premium chocolatier level. |
| Plated Desserts | Restaurant dessert composition, modern plating, flavour pairing | Run a fine-dining pastry section. |
| Industry Simulation & Assessment | Live service, City & Guilds exams, portfolio | Career-ready & certified. |
5-star hotels, fine-dining pastry sections, luxury patisseries.
Premium chocolate brands, chocolate boutiques, artisan studios.
Own patisserie, cloud bakery, dessert cafe brand.
Princess, Cunard, Royal Caribbean pastry brigades.
Real students, real pastry kitchens, real journeys.
A look at the ICCA Patisserie Professional Diploma.
An Indian student on the patisserie 90-day journey.
A student on mastering the patisserie craft at ICCA.
A student's transition into a professional pastry career.
An Indian alumna on what made ICCA the right choice.
An Indian alumnus on life after ICCA.