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French Baking & Pastry Arts - Foundation Programme
For aspiring bakers taking their first step into the world of French baking and pastry arts.
Admissions are open for August 2026 Cohort
ISFBP Curriculum
Built around the core disciplines of French pâtisserie and artisan baking, our curriculum develops technical mastery through baking science and hands-on production kitchen training to industry standards.
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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.
What You Leave With
Develop hands-on capability across classical French pastry, artisan breads, enriched doughs, viennoiserie, chocolate, tarts, plated desserts, and baking science.
Learn inside a professional kitchen while developing workflow, organisation, and practical discipline.
Graduate with an ISFBP Foundation Certificate recognising your successful completion of the programme.
Receive placement guidance and industry introductions to assist your transition into professional employment on completion of the programme.
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.
