The Diploma course is for a total of 960 + hours, spanning across 5 and half months.

Each year we have 2 intakes for the Diploma course. One in January and the other in June. The applying candidate is to request for the application form via email to begin their admission process. It is imperative for the applying candidate to know that admissions for the said Diploma batch fill up at least one year in advance.

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.

The Diplôme de Pâtisserie course is a holistic hands-on training program in both baking and pastry. Therefore your diploma course with us will comprise both baking and pastry.

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.

Yes, of course! Prior baking experience is not a pre-requisite for any of our courses. 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 requirements are being above 18 years of age, and having successfully completed Level 12 or 2nd Pre-University Course.

Both food and accommodation for the students, is something we do not provide 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.

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. All classes are held between 8:00 AM to 5:00 PM.

We assist interested candidates in finding internships at 5-star or stand-alone establishments across India. We also assist more experienced alumni in finding job opportunities. Securing the position through interviews, and related stipends/salaries, are based on the external establishment's processes.

Seats for each Diploma batch tend to fill up fast and are often booked a year before commencement, so it's important to plan your course as much in advance as possible. If you would like to sign up for a future batch that isn't yet listed, please get in touch and we'll keep your record on file.

Each weekend class accommodates 12-18 students depending on the facility's capacity. Your seat is secured after fee payment and confirmation from our coordinators.

Our weekend classes are structured to be accessible to absolute beginners as well, you do not require any prior knowledge or skills in baking & pastry. But as with learning any skill, general enthusiasm and creativity go a long way! No preparation is required either, however you may bring along a small box to carry your creations back home.

Our classes are planned around a specific number of registered participants, we regret that once you miss a scheduled class, it's not possible to switch to a new one. If you think you'll be unable to make it to a class, inform us at the earliest, and we'll do our best to accommodate a cancellation request.

Many of our classes involve using traditional ingredients like egg or gelatine. However several classes involve discussion of egg-free variants as well, and we often hold dedicated classes and programs for those with dietary restrictions.

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 diploma. It covers what we think of as the core foundations of baking and pastry, in as short a time as possible. Certification for the Six Week Course comes exclusively from Lavonne, not from City & Guilds London.

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