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.
6 Week Program
Location
Bangalore
Duration
6 weeks
Fees
INR 2,98,000
Next Batch
13 Nov 2026
Foundation Program in Baking Science and Pastry Arts, affiliated with City & Guilds, London.
Location
Bangalore
Duration
6 weeks
Fees
INR 2,98,000
Next Batch
13 Nov 2026
The learning experience
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.
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.
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
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.
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.
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
Learn about all the basic ingredients that help in bread-making, including a detailed understanding of flour and how it works, yeast and its reaction with the environment, understanding pre-ferments and how to handle high-hydration doughs. The module also covers shaping bread from different origins, flat bread, loaves, understanding ovens and the science behind proofing a bread.
This vast module has a variety of products to learn from, including various kinds of tea cakes, cookies, muffins and cupcakes. We’ll cover a detailed study on cake-making methods, cookie shape varieties, and muffin and cupcake textural differences. Understand how basic ingredients such as eggs, butter, sugar, and flour, work differently in each recipe to yield a completely different result. Students also learn how to finish their products with a variety of interesting techniques.
From baked custards such as crème caramel, crème brûlée, pot de crème, and baked yogurt to the most delicious set of cheesecakes and Chocolate Lava Cake. We’ll cover theory on types of custards, the role of different ingredients in making custards, techniques of making & baking different custards perfectly, and learn how to garnish them in both classical and modern ways.
Bread is a classic comfort food, especially when it's loaded with fats and flavours and baked to perfection. In this module students learn how to work with highly enriched doughs such as brioche, donuts, berliners, koeksisters, babka, and more. Learn the techniques of making, shaping, proofing, baking/frying and garnishing these breads, as well as the traditional accompaniments to go with them, such as classic stirred custard, fillings, pastry creams and jams.
These classics never go out of style. A detailed introduction to meringues and macarons, covering French & Italian methods, and some meringue-based desserts. These same techniques are used in making perfect French and Italian macaron shells, with different flavour pairings and fillings that can be used inside each macaron.
Cover the basics of short crust pastry, understand how butter shortens gluten to give us a crusty and buttery pie base, and how to make a sheet and then line tarts and quiches in different ways. Learn a variety of tasty savoury fillings, including the ever-classic quiche Lorraine.
A module dedicated to three technical, yet fun pastry styles – and a range of products in each style. Learn hands-on lamination technique with dough-making and butter slab, and the variations in shaping and baking puff pastry, croissants and danish-style viennoiseries, including pain au chocolat, almond croissant, & cinnamon roll. Detailed theory covers the differences between puff and croissant dough, understanding the folds of a croissant, and how correct proofing and lamination helps to achieve that perfect honey-comb structure.
Fees and inclusions
Program fee for Indian students (includes 18%GST)
INR 2,98,000
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
Travel, food & accommodation
Held in the heart of Bengaluru's thriving culinary community
Are you ready to start your journey in
6 Week Program?
Frequently asked questions
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.
Candidates to our professional programs must over 18 years, and must have completed their 12th grade equivalent. We have a simple application process and our coordinators will guide you every step of the way. In case of any special requirements or difficulties, please tell us in advance so we can determine whether our academy is suitably equipped to serve you best.