Courses at JBL Academy

 
Diploma in Bakery & Patisserie
Batch Strength  16 students (Maximum)
Duration 8 months
(3 months Theory & Practical Classes / 4 Days in a week + 5 months Internship)
Timing 9am to 2pm
Fees INR. 1,37,700/-(+ GST)
Core Unit
Menu Planning, Budgeting & Maintenance
Students will be introduced to best practices of environmental sanitation and hygiene in food production areas. You will learn the basic concepts and principles of kitchen maintenance, budgeting and food costing. You will be taught how to develop your own business plan for a future project in the pastry and bakery industry.

Entrepreneurial Baking
This module will enable one to be a future entrepreneur in the field of baking and confectionery. This covers theory and practice of how to set up a commercial bakery, rules and regulations (Laws governing Baking), Kitchen Layout, Waste Management, HACCP and Store management.

Classic Baking & Artisan Breads
Students will discover the basics of artistic and designer breads. You will learn about the different yeasts, their reaction with the environment and liquids and growth channels in the formation of bread. You will be introduced to the characteristics and functions of flour, and understand the affects of various types of flour, their origin, flavour, and texture, and the structures of well-known, classical and artisan breads like focaccia, challah, ciabatta, whole wheat bread,  pretzel, multi grain, and the classic baguette.

Enriched Yeast Breads & Laminated Dough
You will derive formative knowledge, skills and techniques required for the production and presentation of rich butter dough, sweet dough, laminated dough, and yeast dough. You will see and make the classics yourself like croissant, brioche, savarin, doughnuts, Berliners, and Danish.

Classical Desserts & High Tea
Students will learn the art of perfecting classical desserts like Crème Brulee and Opera. This module also emphasizes the importance of bakery during high tea. Various snacks like palmiers and éclairs will be taught.

Tarts & Torte
You will learn the classics such as Linzer torte and Sacher that are famous throughout the world and have enticed varied palates. You will learn to make different tarts, pies and quiches. These tiny masterpieces create a platform for acquiring French kitchen terms and techniques. The elements of petit four – ganache, meringue, butter cream, citrus zest, pâté à choux, and many more will be taught, along with how to display the final product on a beautiful mignardise plate.

Modern French Pastries & Meringue
You will learn to make various modern French pastries and learn about the different fundamentals of taste, flavour, composition and other factors that influence your senses. These principles and techniques will enable you to create unique dacquoise, meringue, biscuits and almond sponge.

Tea Cakes & Cookies
This module covers various kinds of tea cakes, faults in cake making and different technique during baking, also different types of cookies, and baked and set puddings.

Custards, Creams & Sauces
From basic custards like crème anglaise and crème patissiere, students will also be taught different types of creams like Bavarian cream, chiboust cream, and crème Chantilly. Sauces like chocolate, caramel, fruit sauces, etc will also be a part of the training module.

Cakes & Icings
Students will learn different types of sponges, the role that each ingredient plays in baking a cake. Pound cake, chiffon cake, genoise, etc are some of the many recipes that will be taught. One also perfects various types of icings such as buttercream, royal icing, glazes, ganache, etc.

Ice Cream & Frozen Desserts
This module focuses on teaching students to churn up different varieties of ice creams, sorbets, parfaits and bombe.

Speciality Cakes / Tarts
Students will understand how to create and assemble intricate and complex entremets like Rubies Torte, Frasier Torte, etc

Restaurant-style & Plated Desserts
From learning to plate desserts in restaurant style so as to accentuate one’s plating skills, students will also learn how to make a-la minute desserts like lava cake and baked soufflé.

Wedding Cakes
Students will learn intermediate skilled cake making and cake layering, procedures and techniques to build a structure, and all about gorgeous wedding cakes. We will elaborate on the use of decorative and designing techniques using various mediums such as pastillage, gum paste, fondant and royal icing.

Chocolate & Praline
You will learn to create visually stimulating, pleasing pralines and candies. These include Ganache, caramels, truffles, nougatines and fondants. Students get to learn hand rolled, dipped and moulded chocolates. You will be taught classic and modern finishing techniques including miniature garnishes, hand dipping, spraying and piping work.

Basic Chocolate Displays
You will learn the principles of designing a chocolate structure, colour, flow of display and proportions. You 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. You will learn basic robot coupe techniques.

Safety & Hygiene
Learn the essential processes, practices and habits behind safe and healthy food preparation, critical for both chefs and customers.

Study Trips & Hotel Tours
Students will be taken on site visits to hotels, restaurants, and various bakeries and chocolate factories to understand the dynamics of business, new trends in the market and to learn how to evaluate the products and setting themselves.

Industry Training
At the conclusion of the program, you will be provided the opportunity to experience life as a ready-to-perform pastry chef at one of the culinary establishments in Bangalore for a period of three-months. This external training will help you gain experience and give you an introduction to your future career.

Theory Classes & Assessment
Regularly conducted theory classes are an integral part of our diploma programme. Students take a formal examination after every module, as well as complete internal assessment projects from time to time.
Some important rules for student join the course
  • Anyone over 18 years can join this course.
  • No prior experience is required. 
  • Our Ex-students are accepted.
  • Student should follow the decorum of the institute.
  • No personal business promotion during the session.
  • No videos only photo are allowed.
  • Payment should complete in two installments.
  • No any customization will be allowed in above syllabus
  • If you want to discontinue between the session fees will not be refundable.
  • Students can take home a piece of product after the class.
Benefits of student
  • International Certification from CITY & GUILDS London.
  • 100% HANDS ON learning experience.
  • Highly experienced Chef’s providing a world-class educational experience.
  • Access to industry placement as per the availability.
  • Hygiene maintenance, food costing and recipe Management.
  • Our facility is also outfitted with the very best of equipment, to match the growing standards of the baking industry.
  • Get free baking tool kit, Chef Uniform and Apron.
  • This course is the key to entrepreneur for Baking Business.
  • We provide factory visit during this course which will be helpful for students to understand the real environment of baking process.
  • We also give knowledge about start up a business and how to manage.
 
 
 
Certificate Course in Bakery & Patisserie
Batch Strength  16 students (Maximum)
Duration 5 months
(2 months Theory & Practical Classes / 4 Days in a week + 3 months Internship)
Timing 9am to 2pm
Fees INR. 70,000/-(+ GST)
Core Modules
Basic and European Breads
Assorted Bread Rolls, Burger Buns, Hot Dog Buns, Pav, Pizza, Indian Masala Bread, Focaccia, Garlic & Cheese, French Baguette, Whole Wheat Breads, Multigrain Bread, Grissini, Lavash, Doughnut, Milk Bread & Brioche

Laminated Breads & Savories
Croissant, Danish Pastry, Puff , Quiche, Vol-au-vent, Cheese Stick, Palmiers

Tea Cakes and Cookies
Muffin, Cup Cake, Fruit Cake, Brownie, Banana Cake, Carrot Cake, Plum Cake, Plum Pudding, Choconuty, Single Chocó chip, Butter Jam, Cocoa Sesame, Sweet Paste, Checkerboard Cookies, Marble Cookies, Brandy Snap, Julipan, Icing Cookies

Chocolaterie
Chocolate Decoration, Modeling Chocolate, Chocolate Showpieces, Molded Chocolate

Cakes & Icings
Cakes Sponge and Decorating  Cake with different Icings, Black Forest, Fresh Fruit, Butter Scotch, Truffle Cake, Chocolate Cake

Wedding cake & Fondant work
Sugar Icing work on cake

Pies & Tarts
Apple and Cinnamon Pie, Basic Fondant, Chocolate Mud Cake, Fresh Fruit Tart, French Apple Tart, Lemon Tart, Almond Barquettes

Baked and Cold-Set Desserts
Mousse, Soufflé, Rich Chocolate & Orange Mousse, White chocolate & Black Pepper Cheese cake, Blueberry Baked Cheese Cake, Italian Tiramisu, Sacher Torte,

Classical French Desserts
Choux Pastry, Opera, Macaroons, Crème brûlée, Madeleine, Petit Four, Yule Log
Some important rules for student join the course
  • Anyone over 18 years can join this course.
  • No prior experience is required. 
  • Our Ex-students are accepted.
  • Student should follow the decorum of the institute.
  • No personal business promotion during the session.
  • No videos only photo are allowed.
  • Payment should complete in two installments.
  • No any customization will be allowed in above syllabus
  • If you want to discontinue between the session fees will not be refundable.
  • Students can take home a piece of product after the class.
Benefits of student
  • International Certification from CITY & GUILDS London.
  • 100% HANDS ON learning experience.
  • Highly experienced Chef’s providing a world-class educational experience.
  • Access to industry placement as per the availability.
  • Hygiene maintenance, food costing and recipe Management.
  • Our facility is also outfitted with the very best of equipment, to match the growing standards of the baking industry.
  • Get free baking tool kit, Chef Uniform and Apron.
  • This course is the key to entrepreneur for Baking Business.
  • We provide factory visit during this course which will be helpful for students to understand the real environment of baking process.
  • We also give knowledge about start up a business and how to manage.
 
 
 
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+91 9874605021