Internships & placements
Students are equipped to take on roles in 5-star pastry kitchens or start their own ventures. Lavonne also assists students in securing internships and placements upon completion of the diploma.
Diplôme de Pâtisserie
Location
Bangalore
Duration
5.5 months
Fees
INR 7,48,000
Next Batch
Jan 2027
An intensive foundation in Baking Science and Pastry Arts, affiliated with City & Guilds, London.
Location
Bangalore
Duration
5.5 months
Fees
INR 7,48,000
Next Batch
Jan 2027
The learning experience
Internships & placements
Students are equipped to take on roles in 5-star pastry kitchens or start their own ventures. Lavonne also assists students in securing internships and placements upon completion of the diploma.
Run a student cafe
The Lavonne Student Cafe is the first-of-its-kind student-run set-up in the country. Managed entirely by our diploma students, the aim is that students leave fully equipped to take on entrepreneurship in bakery and confectionery.
Professional affiliations
Lavonne is affiliated with City & Guilds, London. Graduating students receive two certificates - one from Lavonne and one from City & Guilds - recognised globally.
Regular assessment
Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
A focus on theory
Theory lessons at Lavonne are intensive and form an integral part of our diploma programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.
The learning experience
Run a student cafe
The Lavonne Student Cafe is the first-of-its-kind student-run set-up in the country. Managed entirely by our diploma students, the aim is that students leave fully equipped to take on entrepreneurship in bakery and confectionery.
Professional affiliations
Lavonne is affiliated with City & Guilds, London. Graduating students receive two certificates - one from Lavonne and one from City & Guilds - recognised globally.
Regular assessment
Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
A focus on theory
Theory lessons at Lavonne are intensive and form an integral part of our diploma programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.
Core modules
Planning a menu is both a science and an art - involving customer demand assessment, expertise identification, seasonal ingredient incorporation, and recipe trials.
Covers essential processes, practices, and habits behind safe and healthy food preparation, critical for both chefs and customers.
Teaches basic concepts and principles of kitchen maintenance, budgeting, and food costing - with emphasis on viable business planning.
Ensures students learn the fundamentals of store management flow, from recipe crafting through menu finalization.
Focuses on how to set up a commercial bakery - rules and regulations, licensing, kitchen layout, and waste management.
Covers different yeasts and their reaction with the environment, alongside the characteristics and functions of flour across international bread traditions.
Teaches skills and techniques required for the production and presentation of rich butter dough, sweet dough, and laminated dough.
Fees and inclusions
Program fee for Indian students
INR 7,48,000
International students can contact us for details and enrolment assistance.
Payment Breakdown
Seat Booking Fees
Once your application is accepted, a portion of the total fees will be processed to secure your seat in the upcoming batch.
Course Finalisation Fees
The remaining fees is collected before course commencement, to prepare all facilities and materials for your course.
Inclusion and Exclusion
Admission processing
Comprehensive tuition
Ingredient costs
Professional student kit
Culinary field trip
Food & accommodation
Travel
Held in the heart of Bengaluru's thriving culinary community
Hear from our pâtissiers
DIPLOMA DE PATISSERIE
“After completing my diploma at Lavonne, I was able to work with a variety of high end establishments like Hyatt Regency Dehradun, and now proudly serve as Cluster Pastry Chef at Marriott Hyderabad.”
DIPLOMA DE PATISSERIE
“My greatest takeaway was not just learning recipes - it was learning how to think, create and grow. The science, discipline, mentorship and confidence I gained continue to guide my craft and business.”
DIPLOME DE PATISSERIE
“3 words: Industry focused learning. What I gained at Lavonne shaped how I run my business at Shooketts.”
DIPLOMA DE PATISSERIE
“Lavonne equipped me to become a better chef, helping me believe in myself and giving me the confidence to truly embrace who I am today. From student to faculty, the journey has been incredible!”
DIPLOME DE PATISSERIE
“Lavonne Academy provided exceptional hands-on training, technical expertise, and invaluable mentorship. It gave me the confidence to move from pastry being something I loved, to being my profession.”
DIPLOMA DE PATISSERIE
“After completing my diploma at Lavonne, I was able to work with a variety of high end establishments like Hyatt Regency Dehradun, and now proudly serve as Cluster Pastry Chef at Marriott Hyderabad.”
DIPLOMA DE PATISSERIE
“My greatest takeaway was not just learning recipes - it was learning how to think, create and grow. The science, discipline, mentorship and confidence I gained continue to guide my craft and business.”
DIPLOME DE PATISSERIE
“3 words: Industry focused learning. What I gained at Lavonne shaped how I run my business at Shooketts.”
DIPLOMA DE PATISSERIE
“Lavonne equipped me to become a better chef, helping me believe in myself and giving me the confidence to truly embrace who I am today. From student to faculty, the journey has been incredible!”
DIPLOME DE PATISSERIE
“Lavonne Academy provided exceptional hands-on training, technical expertise, and invaluable mentorship. It gave me the confidence to move from pastry being something I loved, to being my profession.”
DIPLOMA DE PATISSERIE
“After completing my diploma at Lavonne, I was able to work with a variety of high end establishments like Hyatt Regency Dehradun, and now proudly serve as Cluster Pastry Chef at Marriott Hyderabad.”
DIPLOMA DE PATISSERIE
“My greatest takeaway was not just learning recipes - it was learning how to think, create and grow. The science, discipline, mentorship and confidence I gained continue to guide my craft and business.”
DIPLOME DE PATISSERIE
“3 words: Industry focused learning. What I gained at Lavonne shaped how I run my business at Shooketts.”
DIPLOMA DE PATISSERIE
“Lavonne equipped me to become a better chef, helping me believe in myself and giving me the confidence to truly embrace who I am today. From student to faculty, the journey has been incredible!”
DIPLOME DE PATISSERIE
“Lavonne Academy provided exceptional hands-on training, technical expertise, and invaluable mentorship. It gave me the confidence to move from pastry being something I loved, to being my profession.”
Are you ready to start your
journey in Diplôme de Pâtisserie?
Frequently asked questions
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.
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 ‘Diploma de Patisserie’ 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.
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