The Diploma in Cake Decoration and Fondant Art is a comprehensive training program with a specific focus on professional cake decoration and fondant techniques. This course provides a practical introduction to the use of various piping media such as royal icing, chocolate, piping jelly, delicate sugar lace pieces, pipe embroidery, filigree work, flounce and frills, and sugar paste to design and decorate a cake.
Diploma in Cake Decoration & Fondant Art
Matric To Master
Duration
9 Months (Theory + Practical)
All qualifications of COTHM Pakistan & Dubai are awarded by the highly recognized national and topnotch British, European, Canadian, and American awarding bodies. These qualifications are highly-acclaimed by the hospitality and tourism industry globally and the graduates stand a great chance of employment and career development.
The Diploma in Cake Decoration and Fondant Art is a comprehensive training program with a specific focus on professional cake decoration and fondant techniques.
This course provides a practical introduction to the use of various piping media such as royal icing, chocolate, piping jelly, delicate sugar lace pieces, pipe embroidery, filigree work, flounce and frills and sugar paste to design and decorate a cake.
| TERM 1 | ||
|---|---|---|
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DCDFA-101 | Professional Baking |
| 2 | ENG-101 | Oxford Word Skills (Spoken English) |
| 3 | GPD-101 | Global Professional Development |
| 4 | FSL-II | Highfield Food Safety Level 2 |
| 5 | COM-101 | Computer Applications |
| TERM 2 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | DCDFA-102 | Cake Decoration & Fondant Art |
| 2 | ENG-102 | Oxford Word Skills II & GPDP |
| 3 | PRO-102 | Research Project (Baking & Cake Decoration) |
| TERM 3 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADIBP-103 | The Professional Baking & Patisserie-Specialization in Breads and Rolls |
| 2 | BC-103 | Bakery Costing |
| 3 | PRO-103 | Research Project |
| TERM 4 | ||
| NUMBER | COURSE CODE | COURSE TITLE |
| 1 | ADIBP-104 | Professional Baking & Patisserie – Specialization in Cookies and Desserts |
| 2 | MBB-104 | Management of Bakery Business |
| 3 | PRO-104 | Research Project |
| 4 | FSL-III | Food Safety Level-III |
The emphasis in this course is on producing high-quality hand-crafted as well as commercial industry items. Acquisition of manual skills is stressed.
These skills are a valuable asset to all students, even to those who eventually, move on to more industrialized and automated production such as in large commercial bakeries.
Total Charges:
300,000/- (PKR)
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