The Certificate in cake decorating and fondant art is a comprehensive training program with a specific focus on the professional cake decorating and fondant techniques. Three months of intense hands-on training combined with conceptual theoretical and practical knowledge prepares students for a rewarding career in the hospitality and baking sector. COTHM conducts certificate in professional baking in which students are provided with a sound foundation in commercial professional cake decorating and fondant skills.

An intensive cake decorating techniques, making rolled fondant from scratch and using it to cover cakes, gum paste, French butter cream frosting, detailed piping techniques, chocolate decorations specifically tailored for cakes covering, exquisite sugar floristry, mold making methods, and airbrushing skills and Royal Icing details.

Entry Level : Matric or Above

Duration : 3 Months

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Course Objectives

Students will learn how to bake and ice cakes with a variety of fondant effects. It will also master the techniques of how to professionally prepare, layer and cover larger cake too. This course certificate provides a practical introduction on the use of various piping media such as royal icing, chocolate, piping jelly, delicate sugar lace pieces, pipe embroidery, filigree work, flounce and frills and sugar paste to design and decorate a cake.

Qualifications are Awarded by


Complete Program

Term 1

Number Course Title
1 Cake emulsions, Chemical reactions in producing of bakery products
2 History of Cake Decoration, Development of Cake, Icing and Piping & Decoration
3 Cake Construction, Prepare layer cakes
4 Basic Piping Skills, Assemble Cakes
5 The art of writing
6 Royal Icing Design Skills
7 Rolled Ice Designing Skills
8 Cake Constructions, Brush Embroidery
9 Beautiful Butter Cream Boarders, Gum Paste Flowers
10 Cake Constructions, Designing The Cake, Messaging, Creative Design, Romantic Design
11 Cake Constructions, Modern Designs, Floral Design, Wilton Rose
12 Danish Making and types of Pastries

Tuition Fee & Charges (PAK Rupees)

Registration Fee 5,000/-
Professional Kit 13,000/-
Food Lab Fee 20,000/-
International Certification Charges:
British Food Safety Level 2 by Highfield, UK 5,000/-
Chefs' Association of Pakistan Membership 5,000/-
Global Professional Development Program (GPDP) Dubai, UAE 8,000/-
Tution Fee:
First Term Tution Fee 30,000/-
Grand Total
Total Fee 86,000/-