MCG Diploma in Baking

Pastry Week – Basic

About the Training

Training Code



5 Days


10:00am – 11:30am THEORY
11:45am – 4:00pm PRACTICAL
1-2pm (Flexible) LUNCH
Full Day Training Get Lunch Box
Classroom Theory Hands-on-Practice
Demonstration Certificate

IBCA certificate

CERTIFICATE on successful completion (IBCA certificate)

What you will Learn

Don’t confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters… Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.

The program is chosen for commercial requirement as well as hobby healthy home needs.

How does it Help you

With our past experience of Student completing this program, they have been confident in Pastry product making either as self consumption or to commercially produce.

One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery

Chapters Covered

  • Role of Fats
  • Definition of Lamination and methods to conduct
  • Pastry variety
  • Pastry making methods and process
  • Eggs & its role
  • Chemical leavening agents
  • Fillings for pastry
  • Shapes to make in pastries

Workshop Practice

  • Danish Pastry
  • Cinnamon Roll
  • Windmills
  • Cockscombs
  • Custard Twist
  • Apple envelopes
  • Puff Paste
  • Puff pastry cases
  • Cream Horns
  • Cheese straws
  • Palmiers
  • Apple turnovers
  • Short Paste
  • Pumpkin Pie
  • Sweet Paste
  • Lemon curd for tart
  • Baked chocolate tart
  • Bake well tart
  • Frangipane
  • Choux Paste
  • Chocolate Eclairs
  • Gateaux paris – Brest
  • Cream Buns
  • Strudel paste
  • Apple Strudel
  • Almond and Apricot samosa

Pastries and Snacks Theory by Mr.M.K.Gaur

Day 1. How to purchase baking oven and criteria to select the oven.

Day 2. Process of puff pastry and precaution to the taken during production.

Day 3. Process of puff pastry and precaution to the taken during production.

Day 4. Process of short pastry and precaution to the taken during production.

Day 5. Baking yield (Theoretical yield, standard yield and Actual yield) of different product & its importance to arrive profit and loss, Actual costing of Danish pastry, puff pastry and short pastry.

Theory by Nagesh

  • Introduction of pastry products – pastes, fillings, creams and sauces.
  • Classification of pastry products – cream, fillings and sauces.
  • Methods of pastry products.
  • Definitions and ratios.
  • Techniques in pastry book.
  • Recipes in pastry book.


Fee – INR 15,000.00

Includes Training booklet and raw-material used in class.

Products made in class is distributed proportionately to the participation.

Takeaway – Recipe Book, Shared Finished product, Apron, Certificate

Registration – Online form filling with Fee Payment prior to training