The best chef instructors
The faculty at Lavonne comprises certified professional educators who have proved their mettle in the F&B industry in India, and have themselves studied at some of the world’s premiere pastry and boulangerie academies.
Lavonne’s Bangalore facility is a massive hub for pastry learning, equipped with the best facilities for our students. Located in the most vibrant part of the city, the academy has become a landmark among city dwellers. Click here to book a campus tour with us.
We’ve worked hard to create an encouraging, inspiring atmosphere for learning and skill improvement while at Lavonne, and the Alumni Association ensures even after the course our students have access to quality information and a growing network of professionals.
Get in touch with us if you need help with details or registration, we’d be happy to guide you through the process and into one of our incredible classes.
Lavonne Academy of Baking Science and Pastry Arts
#263, 3rd Cross, Domlur 2nd Stage, Bangalore – 560071
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info@lavonne.in
(+91) 9740544442 / 3
Office Hours: 9AM-6PM
Our Professional Program in Gelato, Sorbet and Frozen Desserts in affiliation with City & Guilds, London, is a highly specialised 200-hour course. This comprehensive program in frozen treat production spans from artistic to practical. From sourcing top quality ingredients to crafting innovative recipes, students will be taught a wide range of skills that will prepare them to take on the global frozen dessert industry.
Batch of September 2023 is currently full; we are accepting applications for November 2023.
Apply nowThe course will be held Monday through Friday and the syllabus would cover everything from the basic principles of gelato, sorbet and frozen desserts, recipe formulation, advanced techniques, ingredient identification and even storage and shelf life among a range of other subjects.
Theory lessons are comprehensive and form an integral part of this programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.
At Lavonne, learning is but a means to a significant end. Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
Our facility is outfitted with the very best of equipment to match the growing standards of the baking industry. Spacious individual work stations are provided for complete hands-on learning.
At Lavonne, learning never stops. Our digital classroom is basically a recipe repository, much like your baking journal, that you can refer to anytime. With the L classroom you will have seamless and organised access to our archive of expert recipes anytime, anywhere!
Home to a worldwide variety of food
Indiranagar boasts a huge array of restaurants featuring cuisines from all around the world—from Vietnamese street food, to Italian dining and inspiring modern fusion. It is an inspiring neighbourhood brimming with activity, that’s the perfect place to immerse yourself into becoming a chef.
The faculty at Lavonne comprises certified professional educators who have proved their mettle in the F&B industry in India, and have themselves studied at some of the world’s premiere pastry and boulangerie academies.
Lavonne’s Professional Program in Gelato, Sorbet and Frozen Desserts will teach students everything there is to know about the divine world of frozen treats.