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Diploma in Professional Patisserie & Confectionery Level 3
(Duration 18 Months)

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Diploma in bakery and patisserie arts is an ideal course for someone who wants to pursue a career as a pastry chef and gain maximum skills in bakery & patisserie, with the perfect mix of practical and theory classes throughout the year. The course offers all aspects of advance level of bakery & patisserie skills.

How is the course structured?

IICA’s Level 3 in Professional Patisserie & Confectiiary principals is a one of a kind programsdesigned to mee the demands of both aspiring professional patisserie chefs and the ever-changing industry demands.

Designed by hospitality veteran, Award winning Chef, Virender S Datta (Founder & Chairman, IICA); this program is ideal to learn both the basics & advance level of Baking & Patisserie.

The first 12 months of the program is devoted to complete course content of the program. This is done via a combination of both practical & theory classes. Students are also given opportunities to practice what they have learned every month via various methods, such asrevision classes and in-class tests.

In the first three semesters the predominant emphasis is given to teaching basic aspects ofbakery & patisserie, whereas the second set of semesters are devoted in teaching advance skills for bakery & patisserie. At the end of the 12 months training at our campus, the student is then sent for Industrial Training at a leading hotel/ restaurant/ pastry shop.The students are selected at the discretion of host establishments, via various methods ofselection such as personal interviews & bakery trials. The entire faculty shall assist each andevery student in preparing for the selection process. At the end of the industrial training, thestudent is required to return back to the institute for revision classes and final examinations.

Number of students per session: 36 - 40

Number of students per batch: 18 - 20

Classes held per week: 5 (practical: 4 & theory: 1)

Number of students per session/batch shall be as per Delhi Govt. Guideliness and social distancing norms.

Course Accreditation

This course is accredited by City & Guilds UK & WACS Paris. Upon successful completion of the program the student shall have the options to pursue further work or study overseas..

Who Can Enroll

  • Minimum qualification is 12th standard 
  • Fluency in English
  • Admission
  • Others

Application Form

Diploma in Bakery & Patisserie - Level 2

Advance Diploma in Culinary Arts - Level 3

Diploma in Professional Patisserie & Confectionary - Level 3

Course Summary

Chefs Oath

Mission Statement

This is IICA

WACS Advantage

ADBP Syllabus

Enrollment fee
(fee for security*, formal & kitchen shoes, uniform, bakery toolkit, WACS registration)
30000
Tuition Fee 455000
International Fee 60000
Total 545000
+ 18% GST AS APPLICABLE

 * ₹10,000 on account of security refundable at the end of the course.

  For Level -3 Program fees will be paid in 6 Installments.

  For Level -2 Program fees will be paid in 3 Installments.

Course Applying For
Diploma in Professional Patisserie & Confectionery Level 3
(Duration 18 Months) (1 Year)
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What doesAdvance diploma Bakery and Patisserie course consist of?

This course consists of following topics mentioned below:-

  • The principles of food safety supervision for catering
  • Supervisory skills in the hospitality industry
  • Produce dough and batter products
  • Produce petits fours , paste products
  • Produce hot, cold and frozen desserts
  • Produce biscuits, cake and sponges
  • Produce display pieces and decorative items

What are the Career Opportunities in Advance diploma Bakery and Patisserie Arts course?

What does qualification cover?

What will be the class pattern and schedule for the course?

When I will complete Advance Diploma, What level will I be employed at and how much salary can I expect?

I want to become a professional chef. Will this course suit me?

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