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Introduction about Institute of Baking & Cake Art and how the team works towards developing the Baking Industry and concept
IBCA is supported by highly competent instructors with global training and teaching experience. Our skilled Baking
Instructors have experience in the Bakery and Confectionery Industry to provide quality training. The Institute has an
excellent infrastructure and state of the art equipment to help students learn the latest trends and procedures in the
Confectionery and Baking Industry.
page and click on selected program to view complete details of a particular program. On choosing the program there is a register Now button, which
takes you to filling up personal details along with chosen program and its scheduled dates. We believe in being in touch and also guide you with the
choice of the training and its relevance to your requirement professionally or domestic need.
We suggest you to go through with the entire
course content, scheduled dates, formalities and FAQ's before making further query
. Also check if  Accommodation required.
courses offered and information
Institute of Baking & Cake Art
Diploma in Baking, Confectionery & Cake Art  Commercial Course
(BCCA) is our exclusive and most sort out program with our participants, as this relates to completeness of information, management and product
technicalities. BCCA offers Learning Baking & Confectionery in a commercial format from scratch to project planning. This is a Seed to Sale training
providing both practical and theoretical learning with techniques and tricks.
Specialized Cake Decoration Course  Creative Course
This is not just about covering a cake with cream, but about how to add cream over a cake sponge & create with your imagination... Specialized Cake
Decoration Course offers the knowledge of creativity with the technicality. Add value with different expression on all the cakes and desserts that you
make. A simplified program for even one who doesn't see thyself as being a creative person. The program is chosen for commercial requirement as
well as hobby healthy home needs.
Gateaux, Torte, Pastry & Wedges  Commercial Course
Making of dessert cakes with internal and external look and tasting delicious... Gateaux, Torte, Pastry & Wedges is a subject which a confectioner is
always in a need to learn more. Here we aways relate to the present trend of the market, which requires more than just Black Forest Pastry or
Pineapple Pastry. In GTPW course we teach to make the best of cream filled cakes, dessert cakes, with different filling, shapes, and quickness in
presentation, to add variety to the regular ranges with multiple flavoured products in various shapes and sizes. Learn these quick, easy, effective, eye
catchy desserts.
We started with this program and is yet popular with all the entrants into baking Fun & Food.. Home Baking is not just a though to make good baked
products like cake, cookies and desserts, but also to learn some basic techniques where in it helps you understand the science of kneading a dough
or making crispy snacks or frosting a cake pastry. As this being our first program we have trained many participants to enjoy the art with patience and
practice. Its not just about counting the number of recipes learnt, but  the confidence you take to understand a recipe, its ingredients, procedures, and
not to forget knowing how to operate an oven or microwave.
Eggless Home Baking Course  Domestic Course
There is always a ways to achieve for the once who love Food.. Eggless Home Baking Course (EHBC 1) is one such program that offers a home baker
with information of practical baked products where egg is eliminated and the best substitute is used for various different products. The training shall
expose the participant with practices, theory of baking and technical tips.
Chocolate Moulding course - Weekend program  Commercial & Domestic Course
There is always a ways to achieve for the once who love Food.. Eggless Home Baking Course (EHBC 1) is one such program that offers a home baker
with information of practical baked products where egg is eliminated and the best substitute is used for various different products. The training shall
expose the participant with practices, theory of baking and technical tips.
All Course detail information
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