CHO Bee Labs – Baking Courses
Cookies making course in Mumbai
Professional Cookie Baking from Scratch
Cookies are one of the highest-margin, most versatile products in any bakery. They travel well, store well, gift beautifully, and can be produced in volume with consistent results – when you know what you’re doing.
CHO Bee Labs’ Cookies Making Course covers the full professional range – from buttery shortbread to precision-decorated royal icing sugar cookies, from classic biscotti to French macarons. Every technique is taught hands-on, with the science of cookie baking explained at every stage.
French Pastry
Eggless Baking
Bread & Sourdough
Chocolate
Fondant Cakes
Croissant & Puff
Entremets
Cheesecakes
French Pastry
Why choose this Entremets & Mousse Cakes course?
Modern patisserie requires more than following recipes. Creating a successful entremet involves understanding structure, balance, texture, temperature control, and precise assembly.
This course focuses on teaching the complete process behind professional entremets – from preparing individual components to assembling and finishing a final multi-layered dessert with professional presentation standards.
Students gain hands-on experience with techniques used in modern pastry kitchens and develop confidence in creating advanced mousse-based desserts.
Explore learning pathways
What you will learn
Master bakery-quality cookies and biscuits with hands-on training in dough preparation, mixing methods, flavour development, shaping, baking, and finishing techniques.
Why Students Choose CHO Bee Labs for Fondant Cake classes
Cookie Science & Dough Types
How fat content, sugar type, flour protein, and mixing method affect spread, texture, chew & crunch & how to control each variable to get the exact cookie you want, every time.
Shortbread & Butter Cookies
Classic shortbread, Viennese whirls, spritz cookies, and piped butter cookies – the European butter cookie tradition, from dough to decoration.
Biscotti & Twice-Baked Cookies
Classic almond biscotti, flavour variations & the technique of twice-baking for the perfect snap and long shelf life that makes biscotti ideal for gifting and café menus.
French Macarons
Shell construction using French meringue method – macaronage technique, piping consistency, foot formation & filling with ganache, buttercream & jam. The most technically demanding cookie, taught with full scientific explanation
Drop Cookies & Bar Cookies
Chocolate chip cookies, oatmeal cookies, brownie bars, blondies & cookie bars – high-yield, high-demand products for any bakery or home baker’s range.
Rolled & Cut-Out Sugar Cookies
Consistent rolling, cutting, and baking of decorated sugar cookies – with royal icing flooding, wet-on-wet technique, and the airbrushing and hand-painting skills used by Mumbai’s premium cookie decorators.
Course details
Designed for beginners, home bakers, and aspiring entrepreneurs, this hands-on course teaches professional cookie-making techniques, ingredient selection, baking consistency, and presentation.