Duration
4 Weeks
Level
Beginner
Class Size
Max 14 students
Next intake
March 3, 2025
About This Program
Great baking is equal parts science and artistry. This program teaches you to understand why a dough behaves the way it does — gluten development, fermentation chemistry, fat ratios — so you can troubleshoot intuitively rather than just follow recipes. You will work through classical French viennoiserie, sourdough fermentation, laminated doughs, choux, and advanced cake decoration. Every session ends with tasting and critique, building your palate alongside your technique. Graduates leave with a portfolio of showpiece creations and the production knowledge to work in a professional kitchen or launch a home-bakery brand.
Pricing inclusive of VAT
Week by Week
See It In Action
Your Instructor
Priya Tamang
Pastry Chef · Le Cordon Bleu Alumna
Priya trained at Le Cordon Bleu London before working in patisseries in Paris and Melbourne. She returned to Nepal to champion local grain varieties and now integrates heritage flours into classical European techniques.
Frequently Asked
Next cohort starts March 3, 2025 · Only 14 seats per intake.
Upcoming Start Dates