Planning to start your own bakery/cafe?

Become a Professional Pastry Chef and Start Your Own Profitable Bakery Business in just 8 months!

The 8 Month Complete Baker’s Diploma course takes you by the hand and teaches you everything you need from learning how to make the perfect macarons to how to profitably grow your bakery business, we give you a step-by-step blueprint to start your own bakery business.

Hundreds of aspiring pastry chefs have kickstarted their professional baking career with Truffle Nation.

Our next Diploma batch is starting in less than 4 weeks and We want you to be the next successful bakery owner!

300+ Bakeries and Cafe's Started by Our Students
(Yours can be next!)

Introducing the Complete Baker's Eggless Diploma Course...

Here’s What You’ll Learn in this Course:

Module 1: Foundational Class

We begin our journey with 2 days of foundational baking course. This class gives a head start to the students as they begin baking for the first time. It gives them a boost and helps them to get comfortable for the courses ahead.

Module 2: The Art of Cookie Making Masterclass

There is nothing better than a batch of freshly baked cookies. Learn this art and science behind cookie making without the use of any preservatives. The module covers a total of 10 categories of cookies:

Module 3: Couture Pies and Tarts MasterClass

Make flaky pies and tarts in the easiest way possible now. In this module you will learn 5 categories of pies/tarts along with theory and science behind baking them.

Module 4: Cupcakes and Muffins Masterclass

Making fancy cupcakes and wholesome muffins is not difficult anymore. With our perfect recipes, you will learn the skills to make cupcakes and muffins without any hassle.

Module 5: Celebration Cakes MasterCourse

With our celebration cake course, you will learn the art of making professional designer cakes. You’ll learn everything from piping techniques, working with fondant to assembling a 3-tier Wedding cake.

Module 6: Complete Artisanal Bread Baker’s Course

This module introduces you to a wide range of foundational as well as artisanal breads. The art of bread making module covers a wide range of breads, some being: Baguette, White Bread Loaf, Focaccia, Garlic Bread and 10 additional breads from other parts of the world.

Module 7: Professional Baking for Cafe Owners MasterCourse

This module is called professional baking for cafe owners because it prepares you for all recipes, menu items and costing structure that you need to run a cafe.

Module 8: Travel Cakes MasterClass

The travel cakes module is an extension to the celebration cake module and covers over 8 varieties of every day travel cakes. You’ll learn garnishing and topping skills that will take your cake decorations to the next level..

Module 9: Fondant Sugarcraft Masterclass

Enter into the vast world of fondant sugar craft. This 4 day course will take you from a complete beginner to a skilled fondant artist. In this module, we cover making fondant from scratch, fondant decorations like human and animal figurines, sugar lace and creating a complete fondant cake.

Module 10: Chocolate Artistry and Confectionary MasterCourse

The chocolate artistry takes you from a baker to a proficient chocolatier skilled enough to make your very own chocolate sculptures. This course covers everything from the basics of chocolate making to tempering to the art of making bon bons and even chocolate sculptures.

Module 11: High Tea, Baked, Cold Set Desserts and Viennoiseries

Module 10 is all about baking high tea cakes and cookies. How to set, de-mould and garnish cold set desserts, We will also learn how to bake different Viennoiseries.

Module 12: Classic French Desserts and Macaron

This Module is dedicated to the art of French baking. The students get to know and experience the technicalities behind classic french desserts like profiteroles, eclairs and mille feuille. This week we will also teach you everything that you need to become a Macaron Master.

Module 12: Introduction to Neo Tarts , Entremèt, Classic & Modern Gateau

This Module teaches you how to give Entremets and Cakes textures by layering different components and assembling to create modern Delicacies. You also get introduced to the world of NEO Tarts.

Module 13: The Art of Plating Desserts and Gelato Making

Here you will learn the differences between sorbets, gelato and ice creams. We’ll also take an in-depth look at how to build a design sense and plate desserts in a contemporary way.

Watch how our students have become Pastry chefs and started their own Bakeries, cafes and cloud kitchen.

How Wabang Started her own bakery in the heart of Shillong

"I learned a lot of new techniques. The entire setup at Truffle Nation gave me ideas on how to setup my own bakery kitchen."

- Wabang (Petite Paris, Shillong)

How Ashwini Jain went from being a data analyst to becoming a baker

"I wanted to offer Eggless products to my customers and Truffle Nation has curated eggless recipes for its courses. That's why Truffle Nation was the best institute for my needs."

- Ashwini Jain (Bold Baking Nation in Ahmedabad)

How Sanjana Goel Became a Professional Baker

"The environment and ambience here at Truffle Nation is great. Chefs are ready to help you with anything you need, that's why I loved learning at Truffle Nation."

- Sanjana Goel (New Delhi)

How Nilza Became a Celebrity Baker in Leh

"The chefs at Truffle Nation are really professional and dedicated. They've helped me throughout my journey as a baker"

- Nilza (Nilza's Bakery in Leh)

Fee Structure for this Course

For the convenience of our students, this 5 month, Diploma Course has been priced at just ₹3,25,000 + GST. The same curriculum goes for ₹5,52,000 when paid individually.

You can enrol in the course by paying the booking amount of ₹50,000 and the rest can be paid in up to 2 instalments over the duration of your course.

The price includes everything you’ll require for your course and you will not have to bring anything except your passion with you to complete the course and become an expert baker.