Diploma in Baking & Patisserie - 2

Course Curriculum


  • Authentic cakes
  • Modern cakes
  • Tea cakes
  • Travel cakes
  • Bar cakes
  • Cupcakes and muffins
  • Biscuits
  • Sponges
  • Brownies
  • Cookies
  • Shortbreads
  • Gateaux
  • Tortes
  • Wedges
  • Cheesecakes
  • Vegan cakes
  • Gluten-free bakes
  • Commercial breads
  • Artisan breads
  • International breads
Baking Image


  • Classic European pastries
  • Breakfast pastries
  • Viennoisserie
  • Croissant
  • Danish Pastry
  • Puff pastry
  • Filo pastry
  • Short crust pastries
  • Choux au craquelin
  • Croquembouche
Patisserie Image

Cake Artistry and Decoration

  • Piping techniques
  • Whipped cream
  • Buttercream
  • Royal icing
  • Palette knife painting
  • Cake sculpting
  • Sharp edges (buttercream, ganache, whipped cream)
  • Piping flowers (whipped cream, buttercream, Korean jelly flowers)
  • Geode cakes
  • Sugar crafting – designer cakes
  • Fondant, Gum paste, Modelling paste
  • Modelling chocolate
  • Gum paste flowers
  • Wafer paper flowers
  • Wedding cakes (real cakes) – designing, torting, icing, draping, stenciling, textures, mixed media, onlay, metallic, crackle effect, isomalt, air brushing.
Cake Artistry and Decoration Image

Chocolates Confectionary and Contemporary Baking

  • Chocolates
  • Truffles and fudges
  • Macarons
  • Meringues
  • Nougat
  • Marshmallow
  • Desserts in a jar
  • Verrines
  • Short glass desserts
  • Frozen desserts
  • Plated desserts
  • Modern French entremets
Chocolates Confectionary and Contemporary Baking Image

Holistic Learning Experience-

  • FOOD PHOTOGRAPHY - Elevate your culinary creations with the art of food photography. Learn the intricacies of styling, capturing still life and live photographs, and basic editing techniques to add an enticing touch to your dishes.
  • CAREER COUNSELLING OPPORTUNITIES - Navigate the vast ocean of career possibilities in the baking industry. Whether you aspire to start your own baking venture, run a business on various scales, set up a home bakery, supply products, provide tutoring, or work as a pastry chef in renowned restaurants, our guidance will help you make informed career choices.
  • ALUMNI TALK - Engage in meaningful conversations with fellow peers who have successfully carved their paths in the baking world after graduating from Kruthi Art of Baking. Benefit from their shared experiences in this interactive course.
  • BUDGETING, COSTING AND PRICING - Beyond creativity lies the essential understanding of business operations. Explore cash flows, costing, and budget forecasting as an entrepreneur. Gain insights into retail-level pricing strategies and streamline menus to align with market demands.
  • MARKETING SESSIONS - Unveil the power of marketing in the culinary realm. Learn to navigate marketing channels effectively and employ diverse strategies for both retail and bulk customers. Develop a well-executed plan to promote your culinary creations and thrive in the competitive market.
  • ENTREPRENEURSHIP ENHANCEMENT - In the thriving landscape of food entrepreneurship, we guide you in pursuing your mission and achieving your goals smartly and innovatively. Polish your entrepreneurial skills with insights from recognized entrepreneurs, ensuring you stand out in the dynamic world of culinary entrepreneurship.

Meet Our Chefs


Lavanya V Kotha, the visionary behind Kruthi Art of Baking, stands as a distinguished cake artist, pâtissier, and consultant, celebrated for her mastery in creating delectable egg-free and gelatin-free delights. With a remarkable history as a freelance baker, she has garnered recognition for her innovative recipe development and exquisite cake decorations. A true creative force, Lavanya has left an indelible mark on the baking community with her creative and stylish approach. Through her brainchild, "Kruthi Art of Baking," she not only showcases her talents but also serves as a mentor, nurturing the skills of aspiring bakers and guiding them toward a path of success.

Rakesh Saini

Rakesh Saini is a distinguished chocolatier and sugar artist, dedicated to his craft. Holding the esteemed title of Master Chocolatier, he is certified as a "bean to bar" maker and recognized as a "Master of Chocolate Flavors" by the Ecole School of Chocolate in California. His extensive training includes prestigious programs at the Felchin Academy in Switzerland and under award-winning chocolatiers in Australia. Rakesh's expertise shines in the intricate processes of bean-to-bar chocolate making, skillful blending of chocolates, and mastering an array of delightful flavors.

Rachana Aggarwal

Hailing from New Delhi, Rachna Aggarwal is a seasoned bakery and confectionery professional, specializing in the art of eggless baking. Her expertise extends to intricate sugar crafting and the creation of exquisite wedding cakes. As a skilled trainer with years of hands-on experience in the baking craft, Rachna has honed her mastery through training at prestigious international institutes. Her teaching techniques have garnered widespread appreciation from students, highlighting her commitment to imparting valuable skills in the realm of baking.

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