Courses
Baking & culinary courses
Two tracks, three levels each. Every programme runs on live production kitchens and ends in a real placement.
The courses
Pick the depth you need
The Level 2 Diplomas from CTH London anchor both tracks and carry six months of job training in a five-star hotel. Below them sit the THSC Advanced Certificates in Indian cuisine and desserts, and the three-month Certificate Courses for beginners, homemakers and hobbyists.
Baking
Diploma · CTH London
Level 2 Diploma in Patisserie & Confectionery Skills
Pastry, dessert and confectionery mastery to a London standard. Chocolate work, finishing and presentation are core units, not electives, so you graduate with a portfolio of products ready for a pastry section.
Culinary
Diploma · CTH London
Level 2 Diploma in Culinary Skills
From knife skills to running a section. Learn the core of a professional kitchen — stocks, sauces, meat, fish, pasta and rice, pastry basics — plus menu costing and kitchen leadership.
Baking
Advance Certificate · THSC
Advance Certificate in Baking
Indian mithai, desserts and baking techniques from basic to advanced. This is the ground Western patisserie courses skip, and it is exactly what many Indian bakeries and sweet shops hire for.
Culinary
Advanced Certificate · THSC
Advanced Certificate in Culinary Arts
Deep, practical command of Indian cuisine and desserts, from everyday basics to advanced regional technique, taught on live kitchen benches and finished with industrial training.
Baking
Certificate · THSC
Certificate Course in Baking
A focused three-month route into baking for beginners, homemakers and hobbyists who want real technique without a long commitment.
Culinary
Certificate · THSC
Certificate Course in Culinary Arts
A three-month practical introduction to professional cooking, built for beginners and home cooks who want to cook confidently and cleanly.
Diploma · CTH London
Level 2 Diploma in Patisserie & Confectionery Skills
Pastry, dessert and confectionery mastery to a London standard. Chocolate work, finishing and presentation are core units, not electives, so you graduate with a portfolio of products ready for a pastry section.
What you will learn
Where it leads
Commis pastry chef, commis baker, bakery production assistant, dessert and chocolate brands, hotel pastry kitchens. With experience, a full section or your own bakery.
Diploma · CTH London
Level 2 Diploma in Culinary Skills
From knife skills to running a section. Learn the core of a professional kitchen — stocks, sauces, meat, fish, pasta and rice, pastry basics — plus menu costing and kitchen leadership.
What you will learn
Where it leads
Commis chef in hotels, restaurants, resorts and cruise lines, cloud kitchens and QSR central kitchens, progressing to demi chef de partie and a full section.
Advance Certificate · THSC
Advance Certificate in Baking
Indian mithai, desserts and baking techniques from basic to advanced. This is the ground Western patisserie courses skip, and it is exactly what many Indian bakeries and sweet shops hire for.
What you will learn
Where it leads
Bakery and mithai production, hotel bakery sections, dessert cafés, cloud kitchens, or your own home bakery.
Advanced Certificate · THSC
Advanced Certificate in Culinary Arts
Deep, practical command of Indian cuisine and desserts, from everyday basics to advanced regional technique, taught on live kitchen benches and finished with industrial training.
What you will learn
Where it leads
Commis chef in hotels and restaurants, Indian-cuisine kitchens, catering and cloud kitchens.
Certificate · THSC
Certificate Course in Baking
A focused three-month route into baking for beginners, homemakers and hobbyists who want real technique without a long commitment.
What you will learn
Where it leads
Start a home bakery, join a bakery as a trainee, or step up to the Advance Certificate or Level 2 Diploma.
Certificate · THSC
Certificate Course in Culinary Arts
A three-month practical introduction to professional cooking, built for beginners and home cooks who want to cook confidently and cleanly.
What you will learn
Where it leads
Trainee roles in restaurants and cafés, home catering, or progression to the Advanced Certificate or Level 2 Diploma.
Side by side
Compare all six courses
| Course | Duration | Award | Job training | Best for |
|---|---|---|---|---|
| Level 2 Diploma in Patisserie & Confectionery Skills | 12 months (6 + 6) | CTH, London | 6 months at Servo + 6 months job training in a five-star hotel | Aspiring pastry chefs |
| Level 2 Diploma in Culinary Skills | 12 months (6 + 6) | CTH, London | 6 months at Servo + 6 months job training in a five-star hotel | Aspiring chefs |
| Advance Certificate in Baking | 6 months (3 + 3) | THSC, India | 3 months at Servo + 3 months industrial training at Ramada, Dehradun | Bakery & mithai careers |
| Advanced Certificate in Culinary Arts | 6 months (3 + 3) | THSC, India | 3 months at Servo + 3 months industrial training at Ramada, Dehradun | Indian-cuisine kitchens |
| Certificate Course in Baking | 3 months | THSC, India | Hands-on bench work from the first week | Beginners & home bakers |
| Certificate Course in Culinary Arts | 3 months | THSC, India | Hands-on kitchen practice from the first week | Beginners & home cooks |
Choosing a school
Choosing the best baking school in India
A baking school’s name matters far less than what happens at the bench. Before you pay any deposit, ask these four questions of every school you shortlist, including us.
Weekly kitchen hours
Ask how many hours per week each student is actually at a bench, not how many hours the course lists.
Who awards the certificate
Look for a regulated awarding body such as CTH or OTHM and a skill council such as THSC or NSDC.
Chef-to-student ratio
Small batches mean mistakes are corrected on the spot, the same day they happen.
Placement record
Ask where graduates work today, and whether job training is built into the programme.
Choosing a school
Choosing the best culinary school in India
The same four questions apply to culinary schools, where kitchen hours and the awarding body matter even more at hiring time.
Weekly kitchen hours
Ask how many hours per week each student is actually at a bench, not how many hours the course lists.
Who awards the certificate
Look for a regulated awarding body such as CTH or OTHM and a skill council such as THSC or NSDC.
Chef-to-student ratio
Small batches mean mistakes are corrected on the spot, the same day they happen.
Placement record
Ask where graduates work today, and whether job training is built into the programme.
FAQ
Before you apply
Judge a baking diploma on weekly kitchen hours, who awards the certificate and where students get placed. Servo’s baking diploma runs daily bench practice in a dedicated bakery lab, is awarded through CTH (UK), and ends with an internship placement.
Most certificate and diploma programmes start after Class 10 or Class 12. Graduates and working professionals can join the same batches. The Level 2 Diplomas take twelve months, while six-month and three-month certificates suit career-changers and bakery owners.
No. Every programme begins with fundamentals: knife handling, weighing and scaling, dough mixing, fermentation, oven control and kitchen hygiene, repeated until they are automatic.
Certificate courses run three to six months. Full CTH diplomas run twelve months including job training. A certificate makes you competent on a defined set of products, while a diploma adds specialisation, production planning and an externally moderated UK award.
Fees vary by programme length, certification body and kit inclusions, so one number on a webpage would mislead. Request the fee sheet and the admissions team will send a full breakdown with instalment options.
The fee sheet lists tuition, chef uniform and kit, practical ingredients, assessment and the awarding-body certification charge separately. Accommodation and travel are quoted apart from the course fee.
Yes. The three-month Certificate Course in Baking and the six-month Advance Certificate are built for people who want practical, consistent production standards without a full-time diploma.
Graduates commonly start as commis baker, commis pastry chef or bakery production assistant in patisserie cafés, premium bakery chains, dessert brands and cloud kitchens, and many move up to own a full section within a few years. Some open their own bakery.
Yes. Kitchen internships are available in Dubai, Maldives, Mauritius, Malaysia, Qatar and Malta, and selected roles include stipend, accommodation and airfare support. Eligibility depends on programme, attendance and kitchen assessment.
Students joining from outside Dehradun are helped to find verified hostel and paying-guest options close to campus, with separate arrangements for male and female students.
Your seat is waiting
Ready to start your kitchen career?
Admissions 2026 are open. Message our counsellor on WhatsApp and get the fee sheet, batch dates and prospectus the same working day.