Foundation Programme
Foundation in French Baking & Patisserie
Core ModulesFrench 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.
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
Foundation Programme
Core ModulesFrench Pastry · Breads · Viennoiserie · Chocolate · Tarts · Plated Desserts · Baking Science
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Professional Diploma
Core ModulesAdvanced Pastry · Artisan Breads · Advanced Viennoiserie · Chocolate Artistry · Entremets · Entrepreneurship
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Why ISFBP
The Diploma carries City & Guilds Accreditation, an internationally recognised vocational credential respected across hospitality and professional food service.
Students work with ingredients trusted by some of the world's finest pastry kitchens, developing an understanding of ingredients equal to their understanding of technique.
Every cohort is limited to ten students, allowing faculty to provide close guidance, regular feedback, and individual attention throughout the programme.
Students learn inside a working production kitchen using commercial equipment, professional workflows, and industry-standard practices from the first week onwards.
Our chefs teach from experience gained in bakeries, hotels, and pastry kitchens, bringing professional practice into every class.
Diploma graduates continue to receive faculty guidance for one year after completing their programme, whether they need technical advice, career support, or help navigating their next step.
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.
September 2026 Cohort Now Enrolling
Each cohort is intentionally limited to ensure exceptional mentorship, hands-on learning, and individual attention.
