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Six Week Certificate

Our rigorous 6-week course (Foundation Program in Baking Science and Pastry Arts) is one that is designed for the benefit of those looking to pursue a professional course in pastry arts, but are unable to undertake a significantly longer diploma course. This intensive course is certified by Lavonne Academy’s Assured Status, which grants industry-recognised certification through City & Guilds (London).

Intensive Training

The course will be held Monday through Friday and the syllabus would cover everything from European Breads, Pies, Tarts, and Tartlets, Tea Cakes and Cookies to Viennoisserie, Chocolaterie, French Desserts, Wedding Cakes, and Fondant work, among a range of other subjects.

A focus on theory

Theory lessons are comprehensive and form an integral part of our six-week 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.

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

Lavonne’s Six Week Certification Course is focussed on students acquiring a wide spectrum of pastry concepts and practical knowledge in the short span of just a few weeks.

Core Modules details

  • Basic and European Breads
    Pies & Tarts
  • Chocolaterie
    Classical French Desserts
    Baked and Cold-Set Desserts
  • Tea Cakes and Cookies
    Cakes & Icings
    Wedding cake & Fondant work