Sneha, we will answer this straight, including the part where the answer is no.
If what you want is to bake well for people you love, and you enjoy the slow self-taught route, you do not need us. Genuinely. Plenty of excellent home bakers have never taken a formal course and never needed to.
What structured training buys is specific and worth naming. First, correction — a chef watching your hands catches in seconds what takes you weeks to isolate alone, which is the point Ananya made. Second, the tactile and volume skills that video cannot transmit: tempering by feel, dough by hand, and holding consistency across a production run rather than one good result. Third, costing and pricing, because most people who fail commercially fail on maths rather than on baking. Fourth, structured exposure to things you will not stumble into on your own, including a full eggless curriculum built to the same standard as the classic French work rather than treated as a substitution exercise.
On our own numbers so you can judge us fairly: the professional programme at our Delhi campus runs ₹1.85L to ₹3.65L depending on the track, over four to six months, at a 1:8 chef-to-student ratio. That ratio is most of what you are paying for — it is the thing that makes correction possible at the speed described above.
The fair test is this: if you intend to earn from this, the training generally pays for itself through pricing and speed. If you do not intend to earn from it, spend the money on ingredients and a good oven instead. Come sit in on a free demo class before deciding either way.
