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
Intermediate Program in Baking Science and Pastry Arts is our flagship intensive program covering French pastry, chocolate work, artisan bread, and plated desserts from the ground up.
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 program allows students to tackle the running of one of our flagship cafes. The aim is that students interact with real customers, and learn practical lessons in entrepreneurship.
Global Certification
Lavonne is autonomous and backed by City & Guilds, London, with Assured Status. Students receive a certificate from Lavonne and another from City & Guilds - recognised globally. We're also certified by the National Skill Development Board (NSDC).
Intensive training
The course covers an extensive range of products, from European breads and viennoisserie, pies & tarts, to chocolate, desserts, celebratory cakes, and decoration, all with an approach that helps understand why each recipe works.
Theory & Assessment
Theory lessons are intensive, detailed and an integral part of this programme. Students undergo competency mapping and have regular assessment projects to identify their learning needs and improve performance.
Masterclasses
As part of the course, diploma students get an exclusive masterclass during their course, taught by international legends like Antonio Bachour & Andres Lara. Not to mention special classes with founder and top pastry chef Vinesh Johny, on finding your own style.
Lavonne Practice School
Once students gain confidence in the class, they can opt to join our Practice School, a real production kitchen where they learn from our experienced chefs to produce incredible pastry & bakery at a larger scale.
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 L Classroom you have seamless and organised access to our archive of expert recipes anytime, anywhere.
The learning experience
Run a Student Cafe
The Lavonne Student Cafe program allows students to tackle the running of one of our flagship cafes. The aim is that students interact with real customers, and learn practical lessons in entrepreneurship.
Global Certification
Lavonne is autonomous and backed by City & Guilds, London, with Assured Status. Students receive a certificate from Lavonne and another from City & Guilds - recognised globally. We're also certified by the National Skill Development Board (NSDC).
Intensive training
The course covers an extensive range of products, from European breads and viennoisserie, pies & tarts, to chocolate, desserts, celebratory cakes, and decoration, all with an approach that helps understand why each recipe works.
Theory & Assessment
Theory lessons are intensive, detailed and an integral part of this programme. Students undergo competency mapping and have regular assessment projects to identify their learning needs and improve performance.
Masterclasses
As part of the course, diploma students get an exclusive masterclass during their course, taught by international legends like Antonio Bachour & Andres Lara. Not to mention special classes with founder and top pastry chef Vinesh Johny, on finding your own style.
Lavonne Practice School
Once students gain confidence in the class, they can opt to join our Practice School, a real production kitchen where they learn from our experienced chefs to produce incredible pastry & bakery at a larger scale.
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 L Classroom you have seamless and organised access to our archive of expert recipes anytime, anywhere.
Core modules
Planning a menu is both a science and an art - involving customer demand assessment, expertise identification, seasonal ingredient incorporation, and recipe trials.
Teaches basic concepts and principles of kitchen maintenance, budgeting, and food costing - with emphasis on viable business planning.
Covers essential processes, practices, and habits behind safe and healthy food preparation, critical for both chefs and customers.
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
Class product takeaways
Professional student kit
Chef coat
Culinary field trip
Exclusive masterclasses
Travel, accommodation & food
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 '20
“The best pastry education in India and personally world class. One doesn't just walk out as a chef — they make entrepreneurs.”
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 '20
“The best pastry education in India and personally world class. One doesn't just walk out as a chef — they make entrepreneurs.”
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 '20
“The best pastry education in India and personally world class. One doesn't just walk out as a chef — they make entrepreneurs.”
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 resources 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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