Basic Level

• Food Hygiene & Sanitation
• Basic Boulangerie
• Laminated Dough and Paste
• Tarts, Pies and Flan
• Biscuits, Cookies and Macarons
• Traditional Entremets
• Basic Petit Gateau
• Classic French Pastries
• Cafe Style Plated Desserts
• Chocolates and Pralines
• Basic Cake Designing with Fondant
• Quarterly Assessment

Intermediate Level

• Food Preparation and Techniques
• Specialized Viennoiserie
• Japanese French Pastries
• Contemporary French Patisserie
• Bon bon, Ganache and Confections
• Plated Dessert for Restaurants
• Traditional French Travel Cakes
• Chocolate Display and Decoration
• Basic Sugar Display
• Cake Designing with Royal Icing
• Diploma Assessment

Advanced Level

• Supervisory Skills & Business Mgmt
• Artisan, Sourdough & Levain
• Advance Tart & Torte
• Modern French Patisserie
• Fine Dining Plated Desserts
• Modern French Tarts
• Savoury Canapes for Hi Tea
• Ice Cream, Sorbet and Gelato
• Panning, Bean to Bar, Marshmallow and Candy
• Chocolate Sculpting and Design
• Modernist Sugar Display
• Celebration Cake Making and Decorating
• Advanced Diploma Assessment