Intermediate Program in Baking Science and Pastry Arts, an extensive 960-hours course across five and a half months.

Extensive 4-week course on chocolate, from cacao farming to chocolate art, and entrepreneurship.

Our Professional Program in Gelato, Sorbet, and Frozen Desserts, includes 2 weeks of training, and 2 weeks of practice in LICK's kitchen.

Foundation Program in Baking Science and Pastry Arts, an intensive course across 6 weeks.

Popular hands-on courses held every a weekend, perfect for pastry lovers and passionate home-bakers.

Lavonne Academy invites international pastry chefs to run specialised clinics teaching advanced skills and unique techniques and styles.

Beginner and advanced classes using the latest and greatest fondant and cake decoration techniques