Our 4-week Foundation Course in Baking & Confectionery is ideal for anyone looking to master the fundamentals of baking. This structured, technique-focused program covers essential baking skills in an engaging, hands-on learning environment. Participants receive guided practical training to develop the correct techniques, strengthen core knowledge, and gain the confidence required to bake professionally at home.
This course is accredited and approved by an autonomous board.
4 weeks
4 Weeks – Weekend Batch
Morning: 10:30 AM – 2:30 PM
Evening: 2:30 PM – 6:30 PM
Minimum 8 years of age
These sessions of the course include traditional and local market-friendly baking recipes that transform young enthusiasts into skilled bakers.
No we don’t offer accommodation but we can suggest some PGs available in and around the institute.
We keep batches size just enough to ensure personal attention for each learner.
Yes. You can use what you learn to take small orders from home. Some students start with weekends and grow from there.
You get a certificate from the academy showing you have completed a bakery certificate course.
Yes. No baking background needed. We start from scratch and build your skills step by step.
The 4-week Professional Bakery and Confectionery Course is for people who want to get into the kitchen and actually bake, not just read recipes. Four weeks may sound short, but when you are in here almost every day, it adds up fast. Six days a week, you measure, mix, shape, bake, and decorate. By the end, your hands will remember the steps without you thinking about them.
If you have been looking for professional baking classes in Chennai, this is one where you get full use of the training kitchen. Mixers, ovens, proofers, decorating tools, all the same type you would see in a working bakery. The trainer is always close, checking your dough, watching how you pipe, showing you how to fix mistakes before they become habits.
We start with the easy wins: cookies, muffins, and biscuits, so you get used to portioning, baking times, and texture control. Then we spend time on breads: pizza bases with the right chew, burger buns that stay soft, and loaves that rise evenly. The bread sessions are where many realise how much proofing, shaping, and oven heat matter. From there, it is cakes in different flavours, tarts, pies, and laminated pastries like croissants and puffs. There is also work on mousses, puddings, and plated desserts, so you can handle both bakery and café-style items.
Every product is made by you. No group demos where you only watch. You handle the tools, work the dough, whip the creams, and plate the desserts yourself. The more you make, the better your timing and workflow get. You learn to keep the bench clean, watch the clock, and line up your tasks so nothing feels rushed, but nothing is late either.
By the last week, you will be able to run through a bread batch in the morning, finish a cake before lunch, and still have time to plate a dessert for service. You leave not just with recipes, but with the confidence to work in a bakery, run a home-based baking business, or take custom orders for events. And you walk out with a recognised certificate that tells people you have trained, practised, and passed.