Professional Diploma in Vegan & Specialty Baking Arts
Duration: 6 Months | Full-Time
Target Audience: Career Changers • Entrepreneurs • Culinary Professionals
Program Overview
This flagship diploma is a comprehensive professional vegan patisserie program in Bangalore, crafted for students who want long-term careers in artisan baking, patisserie, or bakery entrepreneurship.
The curriculum balances baking science, hands-on production, modern presentation, and bakery business fundamentals, aligned with commercial kitchen standards.
Phase 1: Foundation & Baking Science (Weeks 1–6)
- Vegan egg substitutes: aquafaba, flax, chia, psyllium husk, pea protein
- Fat systems: plant butters, oils, emulsifiers
- Sweeteners & sugars: impact on moisture, browning, and texture
- Gluten-free flour blends: rice, millet, sorghum, almond, oat
- Structure building without gluten
- Leavening systems: chemical vs biological
- Temperature control & humidity management
- Moisture retention & shelf-life extension techniques
Phase 2: Advanced Vegan Boulangerie (Weeks 7–12)
- Vegan enriched doughs: brioche, babka, cinnamon rolls
- Lamination science: fat plasticity & dough elasticity
- Vegan croissants & Danish pastries
- Artisan sourdough fundamentals
- Starters: maintenance, hydration ratios, fermentation curves
- Shaping, scoring & baking profiles
Phase 3: High-End Vegan Patisserie (Weeks 13–18)
- Vegan entremets: mousse layers, inserts, crunch layers
- Stabilizers: agar, pectin, carrageenan
- Mirror glazes: formulation & temperature control
- Velvet spray techniques
- Egg-free macarons: aquafaba science & humidity control
- Petit fours & plated desserts
- Chocolate basics: tempering, garnishes, décor elements
Phase 4: Business of Baking (Weeks 19–24)
- Costing & pricing strategies
- Yield calculation & portion control
- Menu engineering
- Production planning & workflow systems
- FSSAI licensing & food safety basics
- Vendor sourcing & ingredient costing
- Packaging, storage & delivery logistics
- Introduction to bakery branding & social media positioning
Capstone Project
Signature product development
Costing sheet & pricing strategy
Presentation & evaluation
Certification & Career Support
Professional Diploma Certificate
Internship & placement guidance
Bakery startup consultancy
Portfolio & product photography guidance
Intensive Professional Certification - Vegan & Gluten-Free Specialist
Duration: 6 Weeks
Target Audience: Home Bakers • Boutique Bakery Owners
Program Overview
This intensive course bridges the gap between home baking and commercial production, ideal for learners searching for professional baking courses in Bangalore or cake baking classes near me.
Weeks 1–2: Vegan Sponges & Frostings
- Structured vegan sponge systems
- Oil vs butter-based cakes
- Stable vegan ganache
- Emulsion-based buttercreams
- Frosting stability in warm climates
Weeks 3–4: Gluten-Free Party Cakes
- Moist, non-crumbly GF cake formulas
- Alternative grains & starch blends
- Binding agents & moisture balance
- Frosting compatibility with GF bases
Weeks 5–6: Theme Cakes & Modern Decor
- Sharp edges & clean finishes
- Ganache-based finishing
- Minimal fondant techniques
- Chocolate shards & sails
- Contemporary cake styling