Craftsmanship in Bakery and Patisserie 

There is mystery in the way that simple ingredients – flour, water, yeast, salt, sugar – are transformed into bread or cake. But the process need not be mystifying. In fact, it is easy when you understand why. Revealing the 'why' and 'how' of bakery and confectionery and giving a hands-on experience, is the essence of this course. It engages beginners, enthusiasts and culinary professionals alike in a fascinating journey of culinary delights.


Tenure: 1 year full-time

Timings: Mon-Fri - 8.30 am – 3.30 pm; Saturdays when required
Seats: 30



This institute course in Bakery and Patissierie is conducted by the Department of HAFT Hospitality Management of the SOPHIA SMT. MANORAMADEVI SOMANI COLLEGE, and is one of the most prestigious programmes in its field in the city.

This certificate course conducted by HAFT enjoys high credibility with all 5 star hotels.

Our students are empowered through practical and theoretical knowledge on all aspects of baking and confectionery.

A mandatory industrial training component of three months is incorporated in the course whereby the students undergo training in hotels /independent bakeries and patisseries in the city.

Students are provided with modern state-of-the-art equipment to work with.

There is continuous interaction between students and experts in this field.

Students are taken on field trips to select Bakeries in Mumbai

On completion of this course students can work in hotels, cruise liners, catering outlets or set up their own business.




Admission is by a Written Examination and Personal interviews
Eligibility: HSC or equivalent Std. XII Board examination, with minimum 45%
Forms and Prospectus will be issued by the Polytechnic only after May and till the end of 1st week of June approximately.
Students are required to read the prospectus thoroughly.

A separate admission form should be submitted for each course that is selected.

The results of the final selection will be displayed on the notice board.

Students are expected to pay their fees within 48 hours of the selection. Failing this, the seat will be given to another student.

The students must submit the following documents with their admission form:

• Photocopy of the H.S.C. / Std. XII mark-sheet
• Photocopy of School Leaving Certificate, or any other official certificate showing date of birth
• Registration fee
• 2 photographs of the candidate (4 cms. x 5 cms.) 


NOTE: These will not be returned

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The Annual Exhibition in February is the highlight of the year, where the students show their skills and talents by way of an elaborate display of fancy decorative cakes and icings, exotic breads, sugar craft and designer cookies. Pre preparation for the same commences weeks prior to the event. Extensive research on delicate icings, sugar moulding temperatures, cake mixes and batters, and types of bread based on different grains,  along with the correct recipe balancing techniques culminates into action to create an end product which is not only mind boggling but also fascinating to the eye.


annual exhibition