PROFESSIONAL CULINARY EDUCATION · NEW DELHI
COOK & BAKE ACADEMY · PASCHIM VIHAR
Diploma in Bakery & Patisserie in Delhi
Flour. Patience.
Possibility.
Explore bakery and patisserie through dough, pastry, cakes and desserts, supported by the food-safety and professional knowledge of a working kitchen.
HANDS-ON TRAINING
Practical cooking and kitchen skills.
PRACTICAL LEARNING
Guided kitchen practice
Learn at the academy
PASCHIM VIHAR,
NEW DELHI
Offline, academy-based professional education.
Craft begins with curiosity.
THE PROGRAMME
Your craft
Build your repertoire.
Develop your practice.
MEET YOUR CO-FOUNDERS
Chef Manoj PawarCo-Founder
Chef Nitin Pal SinghCo-Founder
01 / DISCOVER02 / PRACTISE03 / BECOME
CURIOSITY ↗ PRACTICE ↗ EXPRESSION
01 / THE FOUNDATION
Good foundations.
Room to develop.
Develop bakery and patisserie skills through the preparation, cooking and finishing of dough, cakes, biscuits, sponges and pastry. The published academy outline also covers hot and cold desserts, puddings and simple chocolate products.
Practical work is supported by hospitality knowledge, food safety, sustainability, healthier foods and special dietary requirements. Daily timings vary with the practical and theory timetable; request the current programme schedule before enrolling.
ILLUSTRATIVE ART
IT STARTS WITH CURIOSITY
Learn the craft.
Find your expression.
YOUR LEARNING EXPERIENCE
Knowledge.
Practice.
Confidence.
Demonstrations, guided practice and feedback.
02 / THE CHEF’S WORKBOOK
A repertoire.
Ready to unfold.
Explore the topics in the current course outline. Select a chapter to see its focus.
01
Breads and dough
Explore dough preparation, bread-making methods, working with ingredients and fermentation.
ORIGINAL ACADEMY PHOTOGRAPH
02
Cakes and biscuits
Explore cakes and sponges, biscuits, preparation and finishing.
ORIGINAL ACADEMY PHOTOGRAPH
03
Pastry practice
Explore pastry preparation, handling and shaping, baking and presentation.
ORIGINAL ACADEMY PHOTOGRAPH
04
Desserts and chocolate
Explore hot and cold desserts, chocolate work, finishing and presentation.
ORIGINAL ACADEMY PHOTOGRAPH
05
Professional foundations
Explore hospitality and food safety, sustainability, healthier foods and special dietary requirements.
ORIGINAL ACADEMY PHOTOGRAPH
Breads and dough
Explore dough preparation, bread-making methods, working with ingredients and fermentation.
- Dough preparation
- Bread-making methods
- Working with ingredients and fermentation
ORIGINAL ACADEMY PHOTOGRAPH
Cakes and biscuits
Explore cakes and sponges, biscuits, preparation and finishing.
- Cakes and sponges
- Biscuits
- Preparation and finishing
ORIGINAL ACADEMY PHOTOGRAPH
Pastry practice
Explore pastry preparation, handling and shaping, baking and presentation.
- Pastry preparation
- Handling and shaping
- Baking and presentation
ORIGINAL ACADEMY PHOTOGRAPH
Desserts and chocolate
Explore hot and cold desserts, chocolate work, finishing and presentation.
- Hot and cold desserts
- Chocolate work
- Finishing and presentation
ORIGINAL ACADEMY PHOTOGRAPH
Professional foundations
Explore hospitality and food safety, sustainability, healthier foods and special dietary requirements.
- Hospitality and food safety
- Sustainability
- Healthier foods and special dietary requirements
ORIGINAL ACADEMY PHOTOGRAPH
Based on the academy’s published course outline. Dishes and delivery may vary; request the current syllabus for your intake.Discuss your learning goals ↗
COURSE COMPLETION
Your learning.
Your next step.
Know what your chosen programme includes before you enrol.
PROGRAMME INFORMATION
Cook & Bake Academy
Paschim Vihar, New Delhi
YOUR COURSE
Know your completion requirements
Ask admissions for the exact qualification title, level, awarding organization, registration and assessment requirements applicable to this programme. A course title alone does not establish an external award.
What should I confirm before enrolling?
Request the current syllabus, fees and inclusions, attendance, assessment and completion requirements in writing for your chosen intake.
Can I continue learning afterwards?
Discuss further culinary or baking study with admissions. Each programme has its own entry, registration and assessment requirements.
Confirm the certificate or qualification attached to your own enrolment; awards are not interchangeable between programmes.
03 / THE REAL ACADEMY
Less watching.
More making.
Observe a technique, try it yourself and discuss the result. Guided exercises help connect preparation, timing and presentation; instructor feedback helps you understand what to adjust next.
01 Guided practice
02 Student work
CULINARY INSPIRATION
Explore the craft.
Through flavour and form.
01 Artisan bread assortment ↗
02 Laminated croissants ↗
03 Layered desserts ↗
05 / WHERE YOUR CRAFT COULD TAKE YOU
Where could
your craft take you?
01 / PROFESSIONAL KITCHENS
Develop your place
in a bakery kitchen.
Explore bakery or pastry work and further specialist learning. The roles available to you depend on your skills, experience and each employer’s requirements.
02 / KEEP LEARNING
Follow your
next curiosity.
Build experience before choosing advanced study or a specialist culinary interest. Further qualifications have their own entry and assessment requirements.
06 / PEOPLE MAKE THE DIFFERENCE
Your people.
Your place to grow.
Offline learning brings preparation, practice and discussion into the same place. Meet the team at Cook & Bake Academy in Paschim Vihar, New Delhi, see the training environment and discuss whether the programme fits your goals.
01 / CHEF NITIN PAL SINGH
02 / HANDS-ON PRACTICE
03 / INSIDE OUR ACADEMY
04 / FROM OUR KITCHEN
Learn. Create. Belong..
TWO CO-FOUNDERS / ONE ACADEMY
The people
behind the craft.
Learn from culinary professionals who bring their kitchen experience into the classroom.
CO-FOUNDER / CULINARY EDUCATION
Chef Manoj
Pawar
Co-founder of Cook & Bake Academy and a culinary professional and trainer.
Meet Chef Manoj Pawar
Chef Manoj Pawar is a co-founder of Cook & Bake Academy in Paschim Vihar, New Delhi. Explore his professional profile using the link above.
CO-FOUNDER / CULINARY EDUCATION
Chef Nitin
Pal Singh
Co-founder and professional chef whose teaching profile extends across culinary practice, rather than one cuisine alone.
Industry and teaching background
Chef Nitin Pal Singh is a co-founder of Cook & Bake Academy. Explore his professional profile using the link above, or meet the team during an academy visit.
07 / A LITTLE MORE CLARITY
Good questions.
Useful answers.
FROM THE ACADEMY IMAGE LIBRARY
Where are classes held?
Classes take place offline at Cook & Bake Academy in Paschim Vihar, New Delhi. Contact admissions to arrange a visit.
Who can join?
Tell admissions about your experience and goals. Confirm the current entry requirements and any prerequisites for this particular programme before enrolling.
How long is the course?
Duration depends on the selected programme and level. Ask admissions for the current course calendar and class schedule.
What certification applies?
Ask admissions for the exact qualification title, level, awarding organization, registration and assessment requirements applicable to this programme. A course title alone does not establish an external award.
What can I do after the course?
Explore relevant kitchen roles or further study. Employment, a particular hotel, salary or visa is not guaranteed.
How do I enquire?
Use the enquiry form or call the academy to discuss the syllabus, fees, inclusions and next available intake. Request the current written details before paying.
ILLUSTRATIVE CULINARY ART
08 / YOUR NEXT STEP STARTS HERE
Your next chapter
starts with
a conversation.
Ask about Diploma in Bakery & Patisserie,
fees, course content and the next available intake.
Paschim Vihar, New Delhi · Offline learning