Artisanal Bakery and Patisserie Course

Theory in Detail

At Florence AWC, We give precise attention to theory as these are the fundamentals of any practical operation.

Internships & Placements

Florence awc is one-of-its-kind Institute which deals in pure vegetarian preparations and gives Placements and Training directly into the Kitchen department. After the completion of Academics we assure that students get a professional training in reputed 5 Star hotels under decorated chefs which will benefit them in their future endeavours.

Professional Affiliation

Our Institute is nationally as well as Internationally certified; which is National Skill Development Corporation and with American Hotel and Lodging Educational institute respectively. Our AHELI Certification is valid in 90 Countries of the world which will help students in getting jobs or work across the world easily with this certificate.

Menu Planning

Planning a menu requires knowledge of both Maths and Science of the food. Our students will also be taught to identify the current trend and demand of the market and meet expectations of their guests' palate.

Hygiene & Food Safety

One of the essentials in food industry is to maintain Hygiene and Safety as it directly connects with the customer’s health. Good personal hygiene is the key to food safety.

Budgeting & Costing

In this program, Students are given a detailed demonstration of Basic key points of Kitchen maintenance, Food costing and Budgeting, as these courses are a career oriented course so they can easily have knowledge of operating their own units as well.

Recipe & Store Management

Regular research and being updated about the latest demands of the market and creating new recipes accordingly. Also, it is essential for them to know about accurate handling and storage of the products which helps in increasing its shelf life and which will directly reflect in the cost cutting of the kitchen

Entrepreneurship & Feasibility

We focus on training our students to take on the baking/patisserie industry head on, by imparting Theoretical and Practical lessons on how to work in luxury pastry kitchens and to even start ventures of their own. This module would cover the theory and practicals of how to set up a commercial bakery, rules and regulations involved, licensing, kitchen layout, and waste management, among other topics to ace their venture.

International & Artisanal Breads

Apart from just discovering the basics of artisanal breads from across the world, through this module, students will learn about the different yeasts, their reaction with the environment, liquid mediums and growth channels in the formation of bread. Classes will deal with the characteristics and functions of flour, the effects of various types of flour, their origin, flavour, and texture, and the structures of well-known breads.

Enriched Breads & Viennoiseries

This particular module deals with skills and techniques required for the production and presentation of enriched butter dough, sweet dough, laminated dough, and yeast dough. Crafting classic viennoiserie is generally a cake walk after this course.

Tea cakes, Sponges and Cookies

One of the most enjoyable modules to study, this one covers various kinds of tea cakes, sponges, and cookies along with common errors while making these simple products, and interesting techniques that come with making baked and set puddings.

Pies & Tarts

Learning to make classic and modern sweet and savoury tarts and pies form the basis of this module. From making perfect crusts to choosing delicious and interesting fillings, these classes are fun yet filled with tons of learning.

Cakes & Icings

One of the most essential foundation modules, students will learn about the different types of sponges and the role that each ingredient plays in baking a cake. Covering a host of basic, tried-and-tested recipes, students will also be taught to perfect the art of creating various types of icings such as buttercream, royal icing, glazes, ganache, etc.

Custards, Creams & Sauces

From basic custards like crème anglaise and crème patisserie, this module will see you learn about making different types of creams like bavarian cream, chiboust cream, and crème chantilly. Common yet indispensable sauces like chocolate, caramel, fruit sauces, etc., will also be a part of the training module.

Classical French Desserts & Pastries

Classical french desserts and pastries are as relevant today as they were in the past. Our diploma students will be engaged in learning about the fundamentals of taste, flavour, composition, and other factors that influence one’s senses while recreating the classics.

Entremets & Petit Gateaux

Mastering cake making as a skill is essentially what happens through the course of this module. Students are taught to fine-tune the art of creating drool-worthy dreamily sculpted and glazed entremets and bite-sized gateau.

Petit Fours & Confectionery

This module involves learning of the world renowned classics that have enticed varied palates. Classes on making these bite-sized masterpieces present a platform for acquiring french kitchen terms and techniques.

Macaron & Meringues

They are the essence of luxury and are a favourite at parisian tea-houses. During the course of this module, students will be taught to make these light and airy french and italian confections with us.

Bonbons, Chocolates & Pralines

This module is one of the most engaging ones as it calls for using one’s scientific learning and artistic skills. Students will learn to create visually stimulating, pleasing pralines, and delectable bonbons. We also focus on teaching classic and modern finishing techniques, creating interesting flavour profiles, etc.

Frozen Desserts & Ice-creams

Ice creams and frozen desserts are not restricted by season, flavour, texture, or presentation! This module focuses on teaching students to churn up different varieties of ice creams, sorbets, parfaits, and bombes

Restaurant Style Plated Desserts

In this time and age of social media, instagram worthy pictures are everything! From learning to plate desserts in restaurant style so as to accentuate one’s plating skills, students will be given a canvas to showcase their creativity and precision.

Chocolate Display

This module deals with the principles of designing a chocolate structure, colour, flow of display, and proportions. Students will be taught the use of chocolate, their tempering in a professional setting and their medium, which is an essential requirement to any pastry professional. Here’s where one’s creativity is put to the test!

Wedding Cake & Fondant Design

From cake making and layering procedures to creating intricate structures that incorporate the latest trends in the world of wedding cakes designs, be it hand painting, 3d modelling, wafer paper flowers, drip effect, etc., these classes that will deal with the usage of various mediums such as pastillage, gum paste, fondant and royal icing, are handled by our in-house and nationally renowned cake decoration expert.

Buffet Planning & Set-up

Given that dessert tables are a trend now, buffet planning is an essential skill that must be learnt. From deciding on the perfect menu to suit the occasion and organising the buffet counter to ensuring that there is a seamless arrangement of one’s offerings, students vying to work in luxury pastry kitchens are sure to benefit from this module a great deal.