Grand Diploma In Professional Culinary, Baking & Pastry Arts (GD)

The Grand Diploma in Professional Culinary, Baking & Pastry Arts is a unique course wherein students are trained in the fundamentals of both cuisine and pastry arts in less than a year. Earning this double diploma will give graduates of this course a competitive advantage as they hunt for employment opportunities in and outside the country.

On this online platform, you will still experience intensive hands-on practice in your choice of personal kitchen, guided by our comprehensively-constructed and produced instructional videos.

There are one on one sessions available for each student, by the same industry-respected and awarded Chef Instructor experts!

Duration: 10 months

Internship hours: 600 hours

Additional information regarding the MEP class,You will have to provide ingredients, tools and equipment. Our online courses are self-paced and asynchronous so you can manage your time and it’s flexible. 

You can access our Modular E-Learning portal anytime, anywhere.  

PCA Module 01 : Introduction to the Professional Kitchen
PCA Module 02 : Food Safety and Sanitation
PCA Module 03 : Nutrition
PCA Module 04 : Menus, Recipes and Cost Management
PCA Module 05 : Product Identification
PCA Module 06 : Mise En Place
PCA Module 07 : Fish and Seafood Fabrication
PCA Module 08 : Meat and Poultry Fabrication
PCA Module 09 : Understanding Flavor
PCA Module 10 : Stocks
PCA Module 11 : Sauces
PCA Module 12 : Soups
PCA Module 13 : Pasta Cookery
PCA Module 14 : Rice, Grains and Vegetables Cookery
PCA Module 15 : Potato Cookery
PCA Module 16 : Introduction to Cooking Methods / Steaming and Poaching
PCA Module 17 : Braising and Stewing
PCA Module 18 : Sauteing
PCA Module 19 : Frying
PCA Module 20 : Roasting and Baking
PCA Module 21 : Grilling and Broiling
PCA Module 22 : Egg Cookery
PCA Module 23 : Garde Manger 1
PCA Module 24 : Garde Manger 2
PCA Module 25 : Introduction to Baking and Pastry

BPA Module 01: Introduction to Professional Baking
BPA Module 02: Food Safety and Sanitation
BPA Module 03: Product Identification I
BPA Module 04: Product Identification II
BPA Module 05: Product Identification III
BPA Module 06: Bakeshop Math
BPA Module 07: Introduction to Yeast Doughs
BPA Module 08: Lean Yeast Doughs
BPA Module 09: Rich Yeast Doughs
BPA Module 10: Quick Breads
BPA Module 11: Cookies
BPA Module 12: Pies and Tarts
BPA Module 13: Puff Pastry
BPA Module 14: Pâte à Choux
BPA Module 15: Meringues
BPA Module 16: Custards, Puddings and Soufflés
BPA Module 17: Basic Cakes and Cake Assembly
BPA Module 18: Mousses, Bavarians and Frozen Desserts
BPA Module 19: Chocolates and Confections
BPA Module 20: Dessert Presentation