Diploma in Pastry Arts — 1 Year
Our premium, comprehensive diploma curated for aspiring pastry chefs and bakery entrepreneurs. From Chiffon to Joconde to international breads, mocktails, and ice creams — we layer on technically demanding disciplines like French macaronage, laminated viennoiserie, and sugar paste artistry.
Four modules. One craft.
Click any module to see the techniques and outcomes inside.
- Chiffon, Joconde, genoise variations
- Nut pralines and nut-based spongework
- Streusel, crumble, and textural toppers
- Tempering science — chocolate mechanics
- Custards, pastry cream, crème diplomat
- Caramel work and caramel crunch clusters
- Glazing and mirror finishes
Real kitchens. Real client orders. Real outcomes.
A mandatory 4-month full-time internship in Cappiness Studio or partner establishments. You'll manage a production section, develop signature recipes, and mentor junior bakers. Graduates launch ventures or step into Head Pastry Chef roles.
Built for three Journeys.
Pastry professional
Completed Intermediary or 2+ years of production. You're ready to own a kitchen section.
Bakery entrepreneur
You dream of opening a patisserie or supplying restaurants. We teach recipes, costing, and team leadership.
Culinary artist
Push boundaries with sugar craft and gourmet presentation. This is your masterclass.
36 weeks + 16 weeks internship
Mon–Fri or Sat–Sun · 10am–1pm & 2pm–5pm
On request
Mandatory · 4 months full-time
Intermediary Baking or 2+ years production
Sugar craft and macarons transformed how I think about detail. The real shift came during internship — I launched a custom wedding cake line and now it's my side income. The business skills module was gold.
Priya · Diploma in Pastry Arts Cohort 2
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Ready to enrol?
Spaces fill quickly. Apply now and we'll confirm your batch within 48 hours.