FAQs

This section covers several frequently asked questions about our various course categories, including Diplôme de Patisserie, Weekend Courses, Sugar Art Classes, & Six-week Certification. If you have any enquiries that aren’t covered in the following sections, feel free to contact us, we’d love to assist you in any way possible!

General Enquiries

Do you have any other branches?

Lavonne Academy of Baking Science and Pastry Arts, is located in Domlur, Bangalore and we have no branches presently.

What value does Certification from Lavonne hold?

Lavonne Academy of Baking science and Pastry Arts is an academy that is well known both in India and abroad for our quality of education in baking and pastry. Many internationally acclaimed celebrity chefs and establishments recognise us for the same.

Therefore, the Lavonne certificate not only serves as a confirmation of participation, but also stands testimony to the quality of teaching and skills you have received.

Should I have prior knowledge or make any preparations before attending the weekend classes?

Since our weekend classes are conducted from the basic level onwards, you are not required to have prior knowledge or skills in the same.

No preparation is required, however, you may wish to bring along a small/medium sized box to carry your creations back home.

Diplôme de Pâtisserie Enquiries

What are the eligibility requirements to join this course?

The only requirement to join our Diploma de Patisserie course is that the candidate must be at least 18 years of age. The candidate must have also successfully completed Level 12 or II Pre-University Course.

What is the duration of the course?

Since the course is conducted on alternating days, and in consideration of our Sunday theory class, the duration of the Diploma de Patisserie course amounts to about 5 and half months.

I am not sure if I want to do the entire diploma program. What should I do?

The entire diploma program spans for a period of about 5 and half months. If time or resource is a constraint, simply sign in for our, ‘Sugar Art Classes’, or choose from our list of available ‘Weekend Courses’. This will give you excellent grounding in both baking and pastry.

I am more interested in Bakery than Pastry. Are the classes held separately?

The ‘Diploma de Patisserie’ course is a holistic training program in both baking and pastry. Therefore your diploma course with us will comprise both baking and pastry.

Is there an option for 100% vegetarian / eggless baking in the diploma course?

There is no option available for an ‘only vegetarian’ baking in our ‘Diploma de Patisserie’ course.

The reason for this is because, most of the recipes used are classic and modern French which incorporate the use of egg as a vital ingredient. Other than eggs and wine, we do use gelatine as one of our core ingredients.

If this is a serious problem, an alternative suggestion would be to consider some of our eggless baking classes that happen during our Weekend Courses.

I am an engineer/specialist in another field, and have no prior knowledge in baking. Is it still possible to enrol and learn baking with Lavonne?

Yes, of course! Prior baking experience is not a pre-requisite for our course.

The Diploma de Patisserie is carefully designed in a manner such that students are taught the basics first, and slowly progress to more advanced techniques. The only strict requirements are being above 18 years of age, and having successfully completed Level 12 or 2nd Pre-University Course.

Can I get a discount?

We regret to inform you that we do not have any available options for any type of discounts.

Do you provide food for the students?

Both food and accommodation for the students, is something we do not take onus for presently. However, since we are situated in the heart of the city, there are many eateries and restaurants in the vicinity to accommodate the same. We also have our own café in the ground floor that serves some delectable food and drinks, that our students can make use of.

Please also note, that the students are allowed to taste and take home their creation for the day.

Can I have more information on course structure and when the next batch begins?

Lavonne Academy has two Diploma batches per year, one in January and the other in June. Since batch seats fill up months in advance, we urge you to contact us with your preference as soon as possible.

To read more about the course structure and topics included, please click here.

How is each class or module conducted? What are the timings for the same?

We at Lavonne focus on teaching hands on techniques in classic and modern French baking and pastry. The program comprises of demonstration classes, practical classes, theory classes, tasting sessions, evaluation, assignments, field trips and other events all in accordance with the syllabus.

During the classes, our chefs reinforce basic information like appropriate storage temperatures and techniques, hygiene, recognising fresh produce, definition of terms and techniques, the science behind baking and ingredients used.

The timing for the classes is between 8:00 AM to 4:00 PM on alternative days, along with a theory class on all Sundays.

To read more about the course structure and topics included in the Diploma course, please click here.

When is the last date for registration?

Since course seats are booked on a first come first serve basis, it would be hard to estimate a last date for registration. We urge you to register for the course at the earliest since batches tend to fill up fast.

How is each class or module conducted? What are the timings for the same?

We at Lavonne focus on teaching hands on techniques in classic and modern French baking and pastry. The program comprises of demonstration classes, practical classes, theory classes, tasting sessions, evaluation, assignments, field trips and other events all in accordance with the syllabus.

During the classes, our chefs reinforce basic information like appropriate storage temperatures and techniques, hygiene, recognising fresh produce, definition of terms and techniques, the science behind baking and ingredients used.

The timing for the classes is between 8:00 AM to 4:00 PM on alternative days, along with a theory class on all Sundays.

To read more about the course structure and topics included in the Diploma course, please click here.

What is the payment process?

For Indian students to confirm their slot, a fee of INR 1,50,000/- is to be paid in advance. This fee is neither non-refundable nor transferable to any other course within the academy. The balance amount of INR 1,58,000/- is to be paid on the date of commencement of the course.

Do you provide accommodation for out station students?

Unfortunately we do not provide accommodation of any form like hostel, paying guest or rental presently. However, for your convenience we will be able to provide you with leads and contacts to assist you on the same.

Is there an entrance exam for the admission?

There is no entrance exam per se, however, we do inspect all application forms thoroughly to get a holistic understanding of the candidate.

Please take your time to read through and fill in accurate details along with the essay in the application form, for our understanding.

What makes your program different from other school offerings?

The Diploma de Patisserie course at Lavonne in affiliation with City and Guilds, London; allows our students the opportunity to gain a holistic learning experience in both baking sciences and pastry arts. Our award winning and skilled chefs are pioneers in the industry and with their experience and knowledge, it would allow our students to not only gain professional knowledge of the industry but also enable them to successfully follow their dreams in the vast field of baking and pastry.

We at Lavonne focus on teaching hands on techniques in classic and modern French baking and pastry. The program comprises of demonstration classes, practical classes, theory classes, tasting sessions, evaluation, assignments, field trips and other events all in accordance with the syllabus. During the classes, our chefs reinforce basic information like appropriate storage temperatures and techniques, hygiene, recognising fresh produce, definition of terms and techniques, the science behind baking and ingredients used.

From classic French techniques to up to date technologies in the kitchen, we also embark in training our students from a practical hands on perspective on entrepreneurial baking. This would in turn enable our students to successfully run their own show, in the field of baking sciences and pastry arts.

Do you provide internships or placements when the course is finished?

For candidates who are seeking internship, please be advised that we at Lavonne as an establishment do assist in finding internships at reputed 5 star properties. However, securing an internship will be completely based on skill and upon completing the ‘Diploma de Patisserie’ course at Lavonne.

Are the internships paid or unpaid?

The internships are usually stipend. The stipend amount is always decided by the hotel or the establishment where the internship takes place.

Are there any placements once the internship is complete?

Yes. Upon successful completion of the internship, we do offer assistance in finding a job placement based on the candidates skillset.

Who takes care of all academics and teaching conducted at Lavonne?

All classes be it theory or practical, are handled by our experienced chef faculty.

Our award winning and skilled chefs are pioneers in the industry and with their experience and knowledge, it would allow our students to not only gain professional knowledge of the industry but also enable them to successfully follow their dreams in the vast field of baking and pastry.

To read more about the faculty at our institute, please click here.

Are there any extra costs apart from the course fee?

The course fee is inclusive of the entirety of the ‘Diploma de Patisserie’ course until completion. There typically are no other extra costs, and even if any, will be at a bare minimum.

Weekend Course Enquiries

I would like to know what courses are in the offering for weekends.

We have a total of thirteen courses that are conducted on weekends. Please go through the list of courses available here and let us know which course interests you.

Alternatively, you can look at our calendar of events by clicking here.

What options are available for eggless baking in the Weekend classes?

The only weekend course options available for eggless baking are ‘Basics in Chocolate’ and ‘Eggless baking’.

Another option is to choose from among our Sugar Art Classes, which mainly deal with fondant decoration, and are therefore eggless. Please note that in the ‘Basics in Cake Decoration’ course, the base cake used is not an eggless cake. Feel free to contact us to clarify any of your concerns.

Is it possible to request specific dates for certain classes?

We regret to inform you that the course calendar is planned in accordance with the management and faculty. Having said that, if you let us know which course or dates you would like to enrol for, we can help suggest possibilities.

How many students do you accommodate per batch?

Each weekend class accommodates up to a maximum of twelve students. Please note that confirmation of your seat is based on full fee payment only.

Should I have prior knowledge or make any preparations before attending the weekend classes?

Since our weekend classes are conducted from the basic level onwards, you are not required to have prior knowledge or skills in the same.

No preparation is required, however, you may wish to bring along a small/medium sized box to carry your creations back home.

If I miss any of the Weekend classes, am I allowed to join the next class?

The classes are designed and systematically planned to allow a certain number of participants only. Therefore, we regret to inform you that this is not possible. Please make necessary arrangements to be present for all classes as per the schedule.

Sugar Art Class Enquiries

I would like to know more about the Sugar Art classes.

We have several Sugar Art courses conducted every month and are constantly adding more dates and options. Please go through the list of courses available here and let us know which course interests you.

Alternatively, you can look at our calendar of events by clicking here.

Does the cake decoration involve eggs or gelatine?

For the fondant itself which is used for the cake decoration, there is no use of egg or gelatine. However, please note that under the ‘Basics in Cake Decoration’, the base cake used is not an eggless cake.

What is the registration process for Sugar Art classes?

Confirmation of your seat for any of the Sugar Art class is based only on full fee payment. To make sure you get a seat before a class fills up, contact our office as soon as possible.

Six-week Certification Enquiries

What is the eligibility criteria?

The only requirement to join our ‘Six Week Certification’ course is that the candidate must be of 18 years and above. The candidate must have also successfully completed their high school or up to Standard 10.

What is covered in the Six Week Certification Course?

The syllabus covers everything from European Breads, Pies, Tarts and Tartlets, Tea Cakes and Cookies to Viennoisserie, Chocolatier, French Desserts, Wedding Cakes, and Fondant Art, among a range of other subjects.

Click here to read all about the course and details.

Do you provide food and accommodation for out station candidates?

Both food and accommodation for the students, is something we do not take onus for presently. However, since we are situated in the heart of the city, there are many eateries and restaurants in the vicinity to accommodate the same. We also have our own café in the ground floor that serves some delectable food and drinks, that our students can make use of.

We will also be able to provide you with leads and contacts to assist you in finding rental or paying guest accommodations.

Please also note, that the students are allowed to taste and take home their creation for the day.

What is the difference between the ‘Diploma de Patisserie’ and the ‘Six Week Certification’ Course?

Lavonne’s Six-Week Certification course is designed for those who are looking to pursue a professional pastry arts course, but do not have the time or resources to take up our full Diplôme de Pâtisserie course.

It is a complete hands-on practical session, covering the basics of baking and pastry. At the end of the Six Week Certification course, we offer a certificate from Lavonne Academy (not from City & Guild, London, like our Diploma Course), and we also do not assist in any kind of internships or placements.

Do you provide internships or placements after the Six Week Certification Course?

Internships or placements are only considered and doable for the ‘Diploma de Patisserie’ course. We do not provide internships or placements of any form for the ‘Six Week Certification’ course.