A pastry career, built in three or six months.
Advanced diplomas in bakery and patisserie arts. Train full time with 100% eggless recipes, practical production, a professional kit, assessment and certification included.
Students will learn
Butter croissant
French baguette
Sourdough bread
Vanilla cupcakes
Chocolate chip cookies
Chocolate doughnut
Chocolate tart
Designer cakes
Courses & fees
Compare duration, training format and the all-inclusive course fee. Download the full syllabus for each programme.
Trained for the job that exists, not the one in a brochure.
Our syllabus is reviewed twice a year with the hotels and bakery chains that hire our students. You train on the same equipment, to the same output targets, in the same shift patterns you will work after graduating.
How your training progresses
Four parts of your learning journey, across the three-month or six-month programme.
Foundation
Learn eggless recipes, cake finishing and professional production techniques under chef guidance.
Production
Produce cakes, breads, pastry and chocolate while practising consistent technique and finishing.
Business & prep
Build your portfolio, cost your products and learn from critique and correction.
Assessment & certification
Continuous assessment, recorded viva and a final practical buffet document your skills and professional performance for certification.
Practical training, by the numbers
Choose a diploma and build practical skills for professional kitchens or your own bakery business.
Where your skills can take you
What practical training actually looks like
Every training day is centred around hands-on production, guided learning, individual practice and professional kitchen discipline.
Start Of The Session
The day begins with preparation, hygiene checks and an understanding of the production planned for the session.
Chef Demonstration
Where required, the Chef Instructor demonstrates the technique, explains the process and highlights the key points to watch before students begin their own production.
Hands-On Production
Students produce the assigned products themselves, applying the techniques demonstrated and receiving continuous guidance and correction throughout the process.
Assessment & Correction
Student work is observed and assessed against defined practical and professional parameters. Mistakes are identified, corrected and used as part of the learning process.
Costing & Professional Practice
Students develop an understanding of product costing, production efficiency, hygiene, workstation management and professional kitchen discipline.
Clean-Down & Closing
Every session ends with proper cleaning, workstation organisation, equipment care and professional kitchen discipline.
Most of our students are the first in their family to train for a kitchen
They come from B.Com and BA degrees that did not lead anywhere, from family businesses, and from jobs they took because something had to pay. A third are women, which is higher than the industry and we intend to push it further.
Choose a programme you can commit to full time: three or six months, five days each week.
Your skills continue beyond CAPA
Completing your programme is not the end of your professional journey. Build your portfolio, strengthen your practical capabilities and carry your verified professional record into your next step.
Photograph and catalogue the work you produce during training, creating a practical portfolio that demonstrates your techniques, products and capabilities.
Work through product costing and pricing to understand ingredient costs, production requirements, wastage, overheads and commercial pricing.
Gain practical guidance around starting and operating a bakery business, including costing, planning, marketing and relevant registration requirements.
Your practical capabilities, assessment results and professional performance become part of your CSI Skill Passport, creating a verifiable professional record that can be reviewed by employers and industry.
Your next step
Use your portfolio, verified skills and professional record to pursue relevant opportunities — whether that means joining a professional kitchen, working independently or building your own bakery business.
You leave CAPA with more than a certificate.
You leave with skills, evidence of your work and a professional record you can carry forward.
Questions we get asked
Anything not covered here? Our admissions team will be happy to help you understand the programme, fees, joining process and training structure.
Call an admissions counsellorEnquire about the 2026–27 intake
A counsellor calls back the same working day with the fee break-up, batch timings and training details. One call, no drip campaign.
Two advanced diplomas. Course fees and curricula in one place.
Both programmes are 100% eggless and run full time, five days a week. Choose three-month Bakery & Patisserie Arts or six-month Patisserie.
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Which programme is right for me?
The right programme depends on where you are today, what you want to achieve and how much time you can dedicate to practical training.
I Want To Work Abroad
If your goal is to build professional bakery and pâtisserie skills for opportunities in India or international markets, either programme can be considered. Choose according to the depth of training and time you are able to dedicate.
I Want To Start A Home Bakery
Our programmes can help you build the practical production skills, costing knowledge and professional working habits needed to start and develop your own bakery business.
I Want To Open A Cake Shop Or Café
If you are planning a retail bakery, cake studio or café, practical production skills and commercial understanding are essential. Either programme can be considered depending on your available training time and business goals.
I Already Have A Bakery
The programme can help you strengthen your technical skills, standardise production and improve your understanding of professional bakery practices, costing and workflow.
I Want To Set Up A Bakery Inside My Hotel
For hospitality professionals or hotel businesses planning to establish or strengthen a bakery operation, the programmes provide hands-on exposure to bakery and pâtisserie production, professional standards and commercial practices.
I Am Already A Chef
If you already have professional kitchen experience but want to strengthen your bakery and pâtisserie skills, either programme can be considered based on the areas you want to develop and the time you can dedicate.
I Have Already Studied Bakery Elsewhere
Many learners come to us after previous training because they want more practical exposure, structured production, SOP-based training and measurable assessment.
Still not sure?
You do not have to decide alone. Tell our admissions team about your current experience, your goal and the time you can dedicate to training. They can help you understand which programme is more suitable for your situation.
Call an admissions counsellorWhy CAPA?
We believe students invest in training to gain skills they can actually use — not simply to collect another certificate.
Our training is built around practical production, defined SOPs, continuous assessment and professional working standards. Through the CSI framework, students can also build a verified Skill Passport that records their training, assessment and professional capabilities.
Compare the two diplomas
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What you will learn
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Practical performance. Professional standards.
Assessment at CAPA focuses on what you can actually do. Student performance is continuously assessed throughout the programme against defined technical and professional parameters. This ongoing assessment forms part of the evidence recorded in the student's CSI Skill Passport.
Assessment parameters include:
- Technical Skills
- Hygiene & Food Safety
- Workstation Management
- Discipline & Punctuality
- Teamwork & Communication
- Waste & Resource Management
- Professional Conduct
- Time Management & Production Efficiency
Performance is observed and recorded throughout training — not only at the end of the programme.
Your continuous assessment, recorded viva and final practical performance are documented with remarks, creating a structured record of your professional performance.
Your assessment results, certification and professional performance record are connected to your CSI Skill Passport, creating a verifiable professional profile that demonstrates how you performed throughout your training.
Defined assessment outcomes and certification are independently verified through IBPE as part of the certification process.
Certification
Continuous assessment, recorded viva, final practical buffet, detailed marksheet and an IBPE-verified, QR-verifiable certificate are included.
Choose your next chapter
Your training can take you in different directions — from professional kitchens and bakery businesses to independent production and continued professional development.
100% eggless
For January 2027 advance booking, full payment is due before 15 December 2026. Contact admissions for current availability.
No entrance exam. No agent. No hidden fee.
Four steps, five working days, and the whole fee schedule is on this page.
Four steps
Apply online
Start with your name, contact details and course choice. Admissions will guide you through the required documents.
Counsellor call
Discuss your course fee, joining date, class schedule and applicable payment terms with admissions.
Campus visit or video call
See the kitchens during a live class and meet the chef instructor. Parents welcome.
Confirm your seat
Pay the first instalment and your seat, station and uniform size are locked in.
Fee schedule 2026–27
Both course fees include raw materials, the professional training kit, assessment, marksheet and certificate. Students take home what they make.
January advance booking
For the January 2027 batch, pay the full course fee before 15 December 2026.
Seat confirmation
A seat is confirmed only after the ₹50,000 seat-confirmation payment.
Limited batch seats
The six-month brochure lists 15 seats for the January 2027 batch. Ask admissions for current availability.
Refund policy
All fees are strictly non-refundable and non-transferable once the seat is confirmed.
Payment terms for your joining date
The brochures specify joining-date payment terms, seat confirmation and the January advance-booking deadline.
Two instalments
September / October 2026 joining: ₹50,000 × 2 instalments. Contact admissions to confirm the joining-date schedule.
January advance booking
Full course fee must be paid before 15 December 2026 for January 2027 advance booking.
Seat confirmation
Pay ₹50,000 to confirm your seat. Seat confirmation is effective only after payment.
Cancellation & refund
All fees are strictly non-refundable and non-transferable once the seat is confirmed.
Key dates, 2026–27 intake
Start your admissions enquiry
Share your details and we’ll help you with the application process. No application fee.
Build a future around what you love to bake.
Prepare for professional kitchens, explore opportunities abroad or take the first steps towards your own bakery.
Career pathways
Different ambitions, built on practical bakery and pastry skills.
These are potential career paths. Overseas roles, including in the USA, depend on experience, employer requirements and work eligibility.
Explore your direction
Build the skills for your next step
Portfolio, costing, business guidance and a certified skills profile support your next step after training.
Portfolio shoot
A studio session photographing your own finished work, so you apply with images rather than adjectives.
Costing clinic
Review the costing of your products and strengthen the practical skills needed to price your work.
Certified Skill Passport
Employers can review your verified practical capabilities and performance record for relevant opportunities.
Business guidance
FSSAI registration guidance supports learners preparing to run a bakery or sell their products.
Your career journey
Practical training and a portfolio help you prepare for opportunities. Your next step depends on your skills, goals and the roles you pursue.
Your own business
Use product costing, portfolio work and business guidance to plan a home bakery, cake studio or cloud kitchen at your own pace.
CAPA — CSI Professional Membership
Verified skills, professional connections and opportunities beyond CAPA.
Your CSI Skill Passport documents your practical capabilities, assessment results and professional credentials, supported by IBPE-verified certification and QR verification.
Connect with the CSI professional ecosystem and participating associations including HBAI, PCAI, IPCA, CAI and HBOI, with access according to applicable membership benefits.
Access eligible opportunities across CSI publications, student showcases, competitions, Skill Events, workshops and industry events.
Build professional connections through networking, industry exposure and development resources. Employers can review your verified Skill Passport and assessed capabilities for relevant opportunities.
A world of possibilities
Explore the settings where bakery and pastry skills can open new directions, from professional kitchens to your own venture.
Your next step could be your own business
The skills you build can lead not only to employment, but also to building & operating a professional food, bakery, pastry or creative business.
Explore business opportunities
Don't just build a career. Build a business.
Explore our franchise models and discover the concept, investment, setup, training, operations and support behind each opportunity.
Explore franchise opportunities →Build your own professional business
The CSI ecosystem extends beyond bakery and pâtisserie. Explore professional training and franchise opportunities across multiple creative industries.
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Practical training. Practical skills. Real production.
Train in a focused professional environment where hands-on production, practical learning and real bakery skills come first.
CAPA — Training Environment
A professional training environment
Train in a focused bakery and pâtisserie environment designed for hands-on production, practical learning and professional skill development.
Where Skills Are Built
A focused learning space where students practise techniques, produce products and develop the confidence to work independently under professional guidance.
Built for Real Production
A dedicated production space equipped with professional baking, mixing, proofing, chilling and finishing equipment for practical bakery and pâtisserie training.
Professional equipment. Real production.
From preparation and mixing to baking, chilling, decorating and finishing, students learn through actual production rather than observation alone.
The spaces and systems that support professional learning.
The kitchen is where the skill is built.
Bakery & Oven Room
A dedicated production space supporting baking, proofing, chilling and finishing throughout the practical training process.
Practical Production
Students work hands-on through real production workflows, developing speed, consistency, precision and confidence through repeated practice.
Portfolio & Presentation
Student creations can be documented and photographed as part of their professional portfolio, helping showcase the skills developed during training.
Cleanliness & Professional Discipline
Every production session includes proper hygiene, workstation organisation, cleaning and professional kitchen discipline — essential habits for working in any commercial kitchen.
Professional skills are more than what you make. They include how you work.
At CAPA, practical performance is observed throughout training and recorded against defined professional parameters. These include hygiene, food safety, workstation management, discipline, punctuality, teamwork, communication, safe working practices, waste management and professional conduct.
Your performance matters
These parameters contribute to your overall professional performance record and form part of the evidence reflected through your CSI Skill Passport.
Bakery & pâtisserie inspiration
Call us, or come and watch a class.
Contact our admissions team to discuss the programme and schedule a visit during academy working hours.
Request a callback
Same working day, from a counsellor — not a call centre.
Open in Google Maps ↗
Quite Office No. 1, First Floor
Flower Market, Sector 35 A
Come see how we train
We believe students should understand the environment they are choosing to train in. Visit CAPA, see our training spaces, understand how practical sessions are conducted and speak with our admissions team about the programme.
See The Training Environment
Explore the pâtisserie classroom and bakery & oven room and understand how students work through practical production under Chef Instructor guidance.
Understand The Programme
Discuss the curriculum, practical training, assessment, certification, CSI Skill Passport, fees and joining-date payment terms with our admissions team.
Ask The Right Questions
We encourage students and parents to understand what they will actually learn, how they will be assessed and what they can take forward after completing the programme.
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The business concept
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Business model
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Setup, training & operations
Discuss the requirements for this concept: {{ franchise.focus }}
Market, investment & space
Share your city, preferred concept and investment range. Request the current investment breakdown, space and equipment requirements, and suitability for your local market.
Support & revenue model
Ask for the proposed training, operational support, supply arrangements and revenue model for your chosen concept. Commercial terms and availability are confirmed through the franchise enquiry process.
← Back to career & business possibilitiesHello, [Student]
{{ course.name }} · 2026–27 intake
This week's timetable
Full month →Six items · 20% of final grade
Every recipe and costing sheet issued to your batch, searchable and downloadable.
Open library →Portfolio shoots, costing clinics, FSSAI registration guidance and a certified Skill Passport.
Contact student supportIssued on completion with a serial number and a QR verification link for employers.
Available at graduation
Quite Office No. 1, First Floor
Flower Market, Sector 35 A
Call us: +91 77195 24882 / +91 79732 45822
Email us: Capaadmissions@gmail.com