Hands‑on Bakery & Pastry training built for real hospitality careers — from a 3‑month diploma to a 6‑month international programme — with placement support across cruise ships and international hotels.
We built the curriculum hotels and patisseries actually ask for — not just theory, but hours behind a bench, under heat, on deadline.
Free medical, SID, CDC, yellow fever assistance and e‑learning — fully supported from day one.
Class material, free WiFi, AC classrooms and all accessories provided, with flexible online & offline hours.
We help you get document‑ready — passport, CDC, medical, experience and study certificates.
A world‑class career in hotel management begins with a world‑class faculty — cruise ships & international hotels.
40+ shipping companies across five countries, with a multicultural crew spanning India, USA, Philippines, Europe and more.
Be kind. Be respectful. Be responsible. Work hard. Have fun.
The Royal British International School of Bakery & Pastry exists to educate and train to the highest standards in the hospitality industry, making learning enjoyable and effective in the workplace. Our promise: we lead by doing the right things in the right way, enabling every student to perform at their best while responsibly shaping the industry and making a positive impact in our communities.
From a 6‑week specialty course to a full 12‑month diploma — every path ends in a globally recognized credential and a portfolio worth showing.
Age 20–28Fast‑track hospitality training with placement on cruise ships.
Age 21–28Our full international diploma, built for placement at international hotels.
Age 18+Our shortest programme — open to age 18 and up, no upper age limit.
Every instructor has led a professional kitchen. You're not learning theory — you're learning what actually works under pressure.
A glimpse of the benches, ovens and creations our students work with every day.
"I walked in knowing how to bake at home. I walked out running the pastry section of a 5‑star hotel. The instructors don't just teach — they push you until you're actually ready."
"The placement team had me interviewing before I even graduated. Best investment I've made in my career — hands down."
"Small class sizes meant real feedback, every single day. I opened my own cake studio eight months after graduating."
No culinary background required for most programs. Here's exactly what happens after you apply.
Submit our 5‑minute application — no fee, no pressure.
A short conversation with our admissions chef to find your best‑fit program.
Receive your offer letter, choose a payment plan, and secure your seat.
Day one, you're in the kitchen — not a lecture hall.
Only 18 seats remain across all programs for the upcoming batch. Once they're gone, the next intake opens in 6 months.
No prior experience is needed. Our 3‑month Diploma in Bakery & Pastry is open from age 18 up, with no upper age limit. Our 6‑month International Diploma and DHM Crash Course are for ages 20–28. All three require 12th standard and above.
Our network spans 40+ shipping companies across five countries, with a multicultural crew population including India, USA, Philippines, Europe, Germany, Italy and Latvia — supporting placement on cruise ships and at international hotels.
Both. We offer flexible study — with or without on‑campus sitting — including 90 hours of flexible study time delivered online and offline.
Our placement support helps with documentation (passport, CDC, medical, SID), experience and study certificates, plus free medical, SID, CDC and yellow fever assistance during STCW training.
Fill this out and our admissions chef will call you within 24 hours.
Come see the ovens, the labs, and the students in action. Campus tours run daily.
