Reguler Class

The 1-year butter and cream program designed specifically by Elizabeth International to produce graduates who have good skills and techniques in processing cakes and bread. If you enjoy baking for the rest of your life, have artistic talent, and are interested in creating miracles with an elegant dessert display, we can help take your desires to the next level.  A career in baking and pastry arts will have you balancing exact measurements and chemistry on one hand while using your imagination and creativity to develop exciting new recipes on the other.

students will also be given training and education about management from planning, purchasing materials, production, menu design to the product marketing process so that graduates of the butter and cream program can start their careers to become reliable pastry chefs or young entrepreneurs in the global industry.



1 Year Professional program

Semester 1 – Practice & Theory Professional Fundamentals

5 weeks Theory :

  • Basic Principle and Baking Science of Pastry & Bakery
  • Bakery and Viennoiserie Technique and Skill 
  • Pastry, Chocolate and Confections Techniques and Skill
  • English for professional interview
  • Basic conversational English
  • Basic Information Technology (IT)

5 weeks Practice


  • Roll breads & soft breads
  • Quick breads
  • Sweet breads
  • Flat breads
  • Continental breads & Sourdough breads
  • Laminated pastry dough


  • Cookies
  • Pastry dough
  • Tarts & Pies making
  • Sponges cake making
  • Custard, meringue, Ganache and mousse
  • Modernist cake
  • Frozen dessert and plated dessert
  • Gelato & Chocolate
  • Traditional Cake

Semester 2 – Professional internship – 24 weeks

Get the ticket to experience

Get best experience with Pastry and bakery