MCG Diploma in Baking

Specialized Training Week -Desserts

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

No meal is ever complete without a mouth-watering, well-presented dessert. Dessert making is a vast arena, and the 6-day course aims to equip the student with the necessary skills to master western desserts like the Pavlova, Meringue, Macaroon, Waffles, Crepes, Cheesecake Basbousa, Souffle, Panacotta in a variety of flavours.

The market for desserts is in a boom phase, and thousands of dessert specialists are in demand. Every hotel, restaurant, café, and standalone dessert bar wants a trained dessert maker today. The homemaker can also think of learning the requisite skills and starting an enterprise from home. The recipes, apron, and certificate are a part of the programme.

Course Content

  • Creme Brulee
Creme Caramel
  • Cabinet Pudding
Bread pudding
  • Pavlova With Strawberry Cream
Meringue , Creme Patissiere , Assemble , Eton Mess
  • Crepe Suzette
Orange Coulls , Crepes , Assemble , Waffle
  • French Macron
Macron , Chocolate Cream
  • Italian Macaroon
Macaroon , Butter Cream
  • Kiwi Cold Cheese Cake
Crunchy Base , Cheese Filling , Glaze
  • Cotton Cheese Cake
Sponge , Lemon Glaze , Plating Suggestion
  • Mixed Fruit Trifle
Sponge Cake , Custard , Assembling Instructions
  • Basbousa
Sugar Syrup , Baked Base
  • Coffee Souffle Glaze
Coffee Souffle , Coffee Glaze
  • Pots De Creme
  • Double Chocolate Mousse
  • Orange Baked Souffle
  • Chocolate Walnut Pudding
  • Panacotta
  • Baked Yogurt Mousse
  • Flourless Chocolate Cake
  • Semolina Pudding

Desserts Practical class Theory.

  • Introduction on Meringue and Macaroon
  • Brief on types of pudding and method
  • Brief on types of cheese cake and methods.
  • Brief on soufflés and methods.
  • Brief on batter based dessert and method.
  • Brief on crème renverse and cold set desserts.
  • Frozen Desserts
  • Introduction of ice cream and frozen desserts

Hot Desserts

  • Introduction on Hot & cold desserts.
  • Techniques and ingredients for hot desserts.
  • Cooking method for hot desserts.
  • Recipes of patisserie book

Cold desserts

  • Introduction about cold desserts, ice creams and frozen desserts.
  • Methods for Mousses.
  • Iced confections.
  • Faults and cold , frozen desserts.
  • A brief on ingredients.
  • Recipes of patisserie book.


Fee – INR 15,000.00

Includes Apron and Recipe Booklet