Foundation Programme
Foundation in French Baking & Patisserie
Core AreasFrench Pastry · Breads · Viennoiserie · Chocolate · Tarts · Plated Desserts · Baking Science
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From first-time bakers to working professionals, our programmes are built around the classical techniques, discipline, and precision that define French bakeries and pastry kitchens worldwide.
Speak with our admissions team about our programmes
Whether you’re taking your first step into the world of baking or preparing for a professional career, every journey begins with learning the fundamentals, and choosing how far you want to go.
Technique before instinct. Precision before speed. Repetition before mastery. At ISFBP, tradition is not preserved behind glass, it is practised every day, one dough, one fold, one bake at a time.
Whether you’re taking your first step into the world of baking or preparing for a professional career, every journey begins with learning the fundamentals - and choosing how far you want to go.
Technique before instinct. Precision before speed. Repetition before mastery. At ISFBP, tradition is not preserved behind glass - it is practised every day, one dough, one fold, one bake at a time.
Our Programmes
Choose the programme that matches your ambition and begin your journey into the craft of exceptional baking.
Foundation Programme
Core AreasFrench Pastry · Breads · Viennoiserie · Chocolate · Tarts · Plated Desserts · Baking Science
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Professional Diploma
Core AreasAdvanced Pastry · Artisan Breads · Viennoiserie · Chocolate Artistry · Entremets · Entrepreneurship
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Why ISFBP
You will master workflows, immaculate mise en place, and professional standards that define premium kitchens worldwide.
From the complex physics of sugar work to open-crumb sourdough science - you will learn the deep craft, not surface technique.
Every session runs in a real production environment. You leave with the muscle memory, the pace, and the professional habits that only come from time in a real kitchen.
One of the most recognised vocational credentials in the world. Valid across India, the Gulf, cruise lines, and international hospitality and acknowledged by the employers who matter.
Direct introductions to industry partners across premium hospitality and F&B. Includes one year of post-graduation mentorship for career guidance and technical questions.
Master the business behind the craft. Understand how to plan, launch, and manage a modern bakery with confidence through practical insights into operations, finance, branding, and growth.
ISFBP Faculty
Sixteen years of professional baking across three countries, specialising in Viennoiserie and sourdough. Chef Faryaz returned to India to train a new generation of bakers to international standards, bringing deep technical expertise and passion to every class at ISFBP.
A national competitor at the Junior Pastry India Cup 2025, Chef Swamini blends pastry art with science. Specialising in modern French pastry and plated desserts, she teaches students to master culinary precision, technique, and the realities of running a baking business.
With a global culinary career spanning the US and India, Chef Rohit is an expert in Pan-Asian and contemporary European dining. At ISFBP, he teaches flavour development, guest experience, and the realities of building a successful food business.
Admissions
Four steps. Ten seats. One transformative experience.
Admissions are open for the August 2026 Cohort
Each cohort is intentionally limited to ensure exceptional mentorship, hands-on learning, and individual attention.
