MCG Diploma in Baking

Advanced Baking Class

About the Training

Training Code



6 Days


9.30am – 4.00pm THEORY
9.30am – 4.00pm PRACTICAL
1-2pm (Flexible) LUNCH
Recipe Book Apron
 Shared Finished product Certificate


Online form filling with Fee Payment prior to training

What you will Learn

The demand for professional dessert makers is growing manifold as the dessert bar, and coffee bar culture is taking rapid strides in our country. Every meal ends with a sweet, and there is particular expertise that is needed to bring this segment to life. Baking is a passion that many home bakers have turned into a profession, and do very well at. The vegetarian and vegan section is also growing at a fast clip and the need for bakers is global.

Course Content

  • Tropical Fruit Trifle Cake
Cake , Custard Sauce , Sugar Syrup , Fruit Filling , Neutral Mousse , Decoration
  • Choco Mocho Dacquoise
Dacquoise , Sponge Cake , Chocolate Mousse , Mocha Mousse , Sugar Syrup , Assembly Instructions: Coffee Glaze , Chocolate Glaze
  • Brownie With Nutty Choco Cream
Brownie , Fudge Sauce , Chocolate Mousse Cream , Assemble
  • Mango Yogurt Mousse
Mango Gelee , Mango Yogurt Mousse , Yogurt Mousse , Chocolate Posset ,Cashew Shortbread , Assemble
  • Roulade Untamed
Vanilla Swiss Roll , Chocolate Swiss Roll , Litchi Mousse , Chocolate Mousse , Assemble
  • Fruit Tart/Fruit Tartlets/Fruit Baguettes
Sweet Paste , Pastry Cream , Assemble
  • Fruit Jalousie
Reverse Puff Pastry , Custard Sauce , Poached Fruit , Assemble
  • Sachertorte
Chocolate Cake , Sugar Syrup , Chocolate Cream , Assemble
  • Raspberry Mango Charlotte
Cake , Sugar Syrup , Custard Sauce , Bavarian Cream , Flavoured Bavarian Cream , Flavoured Glaze , Assemble
  • Pineapple Chocolate Gateaux
Vanilla Sponge , Chocolate Sponge , Pineapple Cream , Assemble
  • Gateau Pithiviers
Frangipane , Pastry Cream , Assemble
  • Mango Chocolate Cremeux
Mango Gelee , Chocolate Cremeux
  • Empress Rice
Rice Bavarois , Raspberry Jelly
  • Banana White Chocolate Posset
Posset , Almond Streusel , Banana Passion Fruit Jam
  • Choco Lava With Nutty Ice Cream
  • Tender Coconut Panna Cotta
    • Notes

    Theory by Narmatha

    • Variety of Gateaux, Torte, entremets, desserts.
    • Types of crème filling and glazes.
    • Types of presentation and portioning
    • Types of Bases and texture and entremets.
    • Creative finishing if cake.
    • Types of setting agents, when, where and how to use?


    Fee – INR 15,000.00

    Includes Apron and Recipe Booklet