Course Overview
The pastry and bakery industry is one of the most dynamic and in-demand sectors in hospitality — offering exciting career paths in hotels, restaurants, cruise lines, bakeries, patisseries, and even your own business. At Ceylon Hospitality Academy, we don’t just teach recipes — we train you to become a well-rounded pastry professional.
The program is conducted in a modern kitchen with advanced equipment and tools and covers essential baking techniques, ensuring graduates are industry-ready.
Weekly Course Outline
- Personal Hygiene
- Food Hygiene
- Food Allergens
- Basic Fire Safety
- Sugar syrup
- Chocolate ganache
- Chocolate garnish
- Butter icing
- Butter cream
- Mirror glaze
- Whipped ganache
- Swiss roll
- How to write Wording
- Butter Cake
- Reborn cake
- Cup cake
- Pastry cream
- Vanilla sponge
- Coffee sponge
- Chocolate cake
- Mango gateaux
- Pineapple gateaux
- Opera cake
- Vanilla crumble
- Apple Financier
- English cake
- Loaf Vegan
- Banana cake
- Coconut cake
- Chocolate chip cake
- Soft roll
- Fancy bread
- Fish Bun
- Sugar bun
- Jam bun
- Viyan roll
- Vanilla Crumble
- Chocolate Chip
- Morning Glory
- Banana Muffin
- Cinnamon Carrot Muffin
- Chocolate
- Vanilla
- Milk chocolate
- Strawberry
- Caramel
- Sourdough starter
- Rustic crusty bread
- Brown bread loaf
- Classic French bread
- Whole wheat sourdough bread
- Sourdough herb garlic twist loaf
- Chocolate Brownie
- Classic Baked Cheesecake
- Cool Cheesecake
- Chocolate mousse
- Velvet Strawberry Bliss
- Vanilla sugar cookies
- Chocolate chip cookies
- Vanilla Cookies
- Stuffed cookies (chocolate, jam)
- How to make Puff pastry
- Focaccia bread
- Ciabatta bread
- Cinnabon
- Chocolate Babka
- Mango Silk Bowl
- Vanilla Strawberry panna cotta
- Baked yogurt
- Chocolate passion fruit verrine
- Crème brûlée
- Biscotti
- Granola
- Fudge brownie cookies
- Christmas cookies
- Scones
- Croissant
- Croissant cromboloni
- Danish pastry
- Cruffin
- Custard danish
- Fruit Danish
- Chocolate
- Strawberry milk chocolate
- Lemon Meringue
- Vanilla
- Caramel
- Mango
- Chocolate
- Vanilla
- Orange
- Strawberry
- Paris Brest - Milk chocolate
- Coffee
- Vanilla
- Raspberry
- Grissini
- Lavash
- Brioche Bun
- Syrian Onion Bread
- Ginger pudding
- Hot chocolate pudding
- Bread pudding
- Semolina pudding
- Rice pudding
- Chocolate fondant
- Mixed fruit tart
- Italian lemon meringue tart
- Chocolate tart
- Sable breton cinnamon apple tart
- Coconut Mango Velvet
- Chocolate passion fruit crunchy
- Mandarin shaped
- Strawberry Cheesecake Royale
- Raspberry chocolate entertainment
- Raspberries vanilla cheesecake
- Orange chocolate natural cake
- Spiced cake with tangy frosting
- Yuzu-infused banana cake
- Chocolate Bon Bon
- Room Amenity
Classroom
Classes are held in a modern, fully-equipped training kitchen that mirrors real industry conditions. You'll work with industry-grade mixers, ovens, tools, and equipment used by professional chefs — giving you the confidence to step into any commercial bakery.
Course Details
NVQ Level 4 - Pastry & Bakery
688 hrs
(153 Theory + 535 Practical)
NVQ Level 4
NVQ Level 3 or equivalent
Practical, Written Exams, Assignments, Portfolio
- Based on National Standards
- Hands-on bakery training
- Includes hygiene, costing, planning
