Institute of Baking & Cake Art
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Dessert Course
Important note to all the
interested participant
  • Read the details throughly and
    choose the scheduled dates of
    the program.
  • We need 10 days prior
    confirmation with
    registration of filled online or
    offline form and the amount
    in advance to take you as a
    participant of our program.
  • We do not confirm you as a
    participant, unless the above
    mentioned criteria is complete.
  • The scheduled date is liable to
    change if no prior confirmation is
    made by participants.
  • We request you to get
    Apron, Duster, Lunch, Book,
    Pen and box for all the above
    mentioned programs. In case
    you do not have Apron &
    Duster you will have to buy at
    the school.
Dessert course shall add to variety to your consumption and sale in store. This
program adds to forms of cold and baked dessert. We also shall relate to plated
desserts to add to your exclusive occasions.
Training Cost
Rs. 3,000.00
Training Timing
10.30am to 4.30pm
Training Duration
3 day program
What you need to get along
Apron
Duster
your lunch box
book, calculator and pen
What you take back
Confidence on Dessert theory
Confidence on Product making
Finished products
Certificate




Course includes cost of
ingredients

Register NOW
or Call 91-80-22998806
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Brief of what is dessert preparation
Difference in Baked & Cold dessert
Kinds of fillings, toppings and garnish
Variety with simple methods
Pre-Plated dessert display
Theory, Tips & Techniques
  • Chocolate Mousse cup - Cold
  • Flour-less chocolate cake - Baked
  • Pineapple Soufflé - Cold
  • Orange Soufflé - Baked
  • Apricot & Orange Gateau
  • Litchi & Mango Gateau
  • Lemon meringue pie
  • Chocolate cheese cake - Baked
  • Lemon cheese cake - Cold
  • Pear & custard pie
  • Cherry pie
  • Fruit fool
  • Fruit trifle
Practices on products


Plated Dessert
  • Brandy snap with cream filling
  • Waffle with strawberry mousse
    and sauce
  • Tuile cone with coffee mousse
  • Tiramisu with sponge finger
  • Caramel custard cream
  • Crepe Suzette with orange flambe