Diploma Bakery (commonly offered as Diploma in Bakery and Confectionery) is a one-year skill-oriented course under the Hotel Management stream that prepares students for entry-level roles in bakery and pastry production. The curriculum is largely practical and covers bakery ingredients, measurements, baking methods, bread and viennoiserie, cakes, pastries, cookies, desserts, chocolate work, and basic sugar craft. Alongside production skills, students learn food safety and sanitation, kitchen equipment handling, standard recipes, portion control, and elementary bakery costing. Many institutes also introduce basics of menu planning, storage, inventory, and packaging to match industry requirements. Training typically happens in bakery/pastry labs, and some colleges include industrial exposure or short internships. After completion, learners can join hotels, standalone bakeries, café chains, QSR brands, or large-scale manufacturing units as commis bakers/pastry assistants. With experience, they can progress to CDP (Bakery/Pastry) roles or explore entrepreneurship through home baking, cloud kitchens, or boutique patisseries.