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Gelato, Sorbet & Frozen Dessert Program

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.

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Intensive Training

The 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.

A focus on theory

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.

Regular Assessment

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.

Access to the best

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.

L Classroom

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!

The heart of Bangalore

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 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.

Core Modules (GSFD)

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.

Core Modules (GSFD) details

  • Principles of Gelato, Sorbet & Frozen Desserts
    Art of Gelato Making
    Advanced Gelato Making
    Sorbet and Frozen Dessert Recipe Formulation
    Sorbet & Frozen Dessert Making
  • Advanced Sorbet and Frozen Desserts
    Equipment Identification
    Ingredient Identification
    Storage & Shelf Life
    Yogurt Recipe Formulation
  • Art of Frozen Yogurt (Basic & Advanced)