Courses accredited to London Academy Certification and Examination Board - LAPT, United Kingdom (UK)



Courses accredited to London Academy Certification and Examination Board - LAPT, United Kingdom (UK)

Baking Courses from Konsult are intensive hands on program are designed for those who have dreams of starting their own boutique bakery or home baking business or joining a high class baking unit.

This course covers modules ranging from cakes, bread, cookies, icing, fondant among a range of other subjects. The course will train you to understand the science and art behind baking the perfect baked good.

You will also get a clear understanding of how to set up your bakery from how to price your products to even how to get your products online.

Konsult Baking Courses are modular in nature so that the student can join from any module and complete the selected  course.

We finish the course with an assessment and examination which will be graded by our Inhouse chefs.


Courses accredited to London Academy Certification and Examination Board - LAPT, United Kingdom (UK)


Accredited to London Academy Certification and Examination Board - United Kingdom (UK)

Kindly call the Programme Manager to check on the batch start date on +91 9902739994








  • All the courses are modular in nature. 
  • There are totally 4 Block divided into 16 modules offered in Baking and Cake Decor as listed below.
  • For completing Diploma in Baking and Pastry Arts, you have to complete all 16 modules.
  • For completing. Advanced Certificate in Baking and Pastry Arts, you should complete 6 Modules.
  • To complete Certificate in Baking in Baking and Pastry Arts you will have to complete 4 modules.
  • To complete Certificate in Baking in Baking and Pastry Arts (Cake Decor)  you will have to complete 4 modules of Cake Decor
  • The modules have to be in successive weeks and cannot be in random weeks, unless approved by the management.

To check about the schedule of modules and availability of seats, kindly contact +91 9901444777 or 9902739994 (Programme Office).

Limited seats offer!


Details of course module is given below

Tart & Pies

Lemon Tart

  1. Apple Crisp Tart 

  2. Coconut Cream Tart

  3. Spinach and Corn Quiche

  4. Potato Crust Quiche

  5. Cheese Quiche

  6. Apple Pie

  7. Chocolate Bonafee Pie

  8. Dark Chocolate Pie

  9. Custard Tart

  10. Chocolate Peanut butter Tart,

  11. Fruit Tart 


Entremets & Tortes:

  1. Mocha Caramel Entremets
  2. Classic Coffee Entremets
  3. Chocolate Fantasy
  4. Royal Entremets
  5. Opera Entremets
  6. Chocolate
  7. Peanut butter Cake
  8. Forest Noir
  9. Black Forest Cake
  10. Entremet Chocolat-Vanille
  11. Caramel Cinnamon Crumb Cake
  12. Brownies

Sugar Flowers – Basic & Advanced

  1. Sugar Flower Techniques
  2. Overview of equipment required for making flowers
  3. 3 types of roses: Normal, Cheat Rose, Button
  4. Frangipani
  5. Carnation
  6. Rununculus
  7. Berries 
  8. Succulents
  9. Leaves
  10. Making of gumpaste
  11. Gumpaste explanation
  12. Introduction to wiring and veiners
  13. Stamins, Iceland Poppy, Tiger Lilly, Magnolia, Hisbiscus
  14. Dusting & assembling, Iceland Poppy, Tiger Lilly, Magnolia, Hisbiscus

Breads & Rolls

  1. White Sandwich Bread
  2. Whole Wheat Bread,
  3. Sweet Bread
  4. Banana Bread,
  5. Carrot Bread
  6. Garlic Bread
  7. Dinner Rolls & its variations
  8.  Focaccia Bread,
  9. Brown Bread
  10. Doughnuts & Variations,
  11. Pizza
  12. Milk Bread

Cakes & Cream 

  1. Classic Vanilla Cake
  2. Classic Chocolate Cake
  3. Red Velvet Cupcakes
  4. American Cheesecake
  5. Caramel Macchiato Cupcakes
  6. Apple Streusel Cupcakes
  7. Chocolate Cherry Cake
  8. Chocolate & Orange Muffins
  9. Choco chip Muffins
  10. Devil’s Food Cupcakes
  11. Chocolate Cherry Cake
  12. Banana Cake

Cake Decor – Icing

  1. Explanation and introduction to icing cakes, tools & common questions, How to torte, level and fill a cake
  2. Ganache- explanation, types of ganache, correct method of crumb coating a cake, how to achieve sharp edges on a cake, covering and decorating a cake with ganache
  3. Whipped cream- explanations, piping techniques, covering and decorating a cake with whipped cream
  4. To make Royal Icing, explanation, brush technique, stenciling, filigree, flood work and run outs
  5. How to make Swiss Meringue Buttercream or Ermine Buttercream, Explanation, decoration and pipping techniques with butter cream, decorating a cake.

European Pastries

  1. Loukoumades
  2. Custard Twist,
  3. Curry Puff
  4. Beignets,
  5. Mushroom Pockets,
  6. Spanish Churros
  7. German Pretzel
  8. Jam Crescents
  9. French Cheese Puffs
  10. Poppy Seed Roll
  11. Cinnamon Roll
  12. Hot Cross Buns

English Cakes

  1. Carrot Cake
  2. Victoria Sponge Cake
  3. Madeira Cake
  4. Dundee Cake
  5. Apple Cake
  6. Pound Cake
  7. Lemon Drizzle Cake
  8. Jaffa Cake
  9. Marble Loaf Cake
  10. Park
  11. Caraway Seed Cake
  12. Scones

Cake Decor  – Fondant

  1. Introduction to fondant
  2. Introduction various tools
  3. Covering a dummy cake with fondant
  4. Covering a cake board with fondant
  5. Types of shapes used in fondant modeling
  6. Using various textures, silicon onlays, frills, fabric effects
  7. Using Plunger Cutters and Silicon Moulds
  8. Ruffles & bows, 2d fondant animal toppers, teddy bear
  9. Minions
  10. Cute Animals
  11. Basic Human Cartoon Figurine
  12. Free hand, Test

International Breads

  1. Garlic Bread
  2. Pizza Bread
  3. Focaccia Bread
  4. Japanese Milk Bread
  5. Chocolate Babka
  6. Pita Bread
  7. Bagel
  8. Challah
  9. Loukoumades
  10. Brioche
  11. Pampushka
  12. Cream Bun

Cold Desserts & Chocolates

  1. Belgium Dark Chocolate Ice Cream
  2. Italian Panna Cotta
  3. Blondies
  4. Caramel Banana Ice Cream
  5. Lemon Bars
  6. Frozen Vanilla Custard
  7. Dark Chocolate
  8. White Chocolate
  9. Milk Chocolate
  10. Marble Chocolate
  11. Making Fillings dark chocolate Ganache, white chocolate ganache. Peanut butter filling, Caramel
  12. Filled chocolate, chocolate truffles, Cookies & Cream Chocolate Bark

Wedding Cake

  1. Construct 3 tier dummy Cake, Doweling cakes and stacking cakes, Modern Cake Decoration Techniques, Designing Wedding Cakes,
  2. Prepping for wedding season, Latest Cake Trends. Textured Fondant . Flower Arrangements, Wafer Paper Peonies, Fondant Pearls
  3. Marble effect of fondant, Basic painting on cake

Please Note: The management reserves the right to change the class dates /schedule for any reasons. 

Professional and Reliable
Comprehensive Personalised Instructions

Dedicated Educators

Our classes are taught by dedicated and experienced educators. Using proven teaching strategies, they make sure that every student finds a path to success.

Affordable Pricing

Our  Courses are reasonably priced and offer value for money with the best of Chefs and a structured curriculum 

First-Rate Course Offerings

We embrace a learning environment that will prepare you for the path ahead. Our classes incorporate traditional learning styles as well as hands-on experiences.

Years Of Experience

With a decade of experience in quality education, your success is our priority. To support our inclusive community, we provide a personal approach, tailoring learning methods to each student’s needs.




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It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking – Peter Reinhart

Baking - Wikipedia

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.[1] Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”.[2] 

Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. 

The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.