Delhi
8 weeks
INR 3,38,000
12 Sept 2026
Associate Program in Baking Science, Pastry Arts & Entrepreneurship includes hands-on pastry training paired with business strategy and fundamentals to help you launch your own bakery with confidence.
Delhi
8 weeks
INR 3,38,000
12 Sept 2026
This 370-hour course across 8 weeks combines practical and theoretical learning, with 5 weeks spent in the classroom and 3 weeks of hands-on training in the practice lab. This course is tailor-made to equip students with the skills required both behind the scenes as well as to lead in entrepreneurship.
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.
At Lavonne, learning is but a means to a significant end. Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
At Lavonne, we focus equally on both practical skills and theoretical knowledge. A practical exam will help students assess where they stand in terms of techniques and methods, understanding how the skills taught can be applied in the culinary world.
Lavonne Practice School gives our students a first-hand feeling of being a food entrepreneur. From detailed modules on production and service, to sales, customer delight and running a business - students are equipped with the skills required to set up a successful baking and pastry business.
This 370-hour course across 8 weeks combines practical and theoretical learning, with 5 weeks spent in the classroom and 3 weeks of hands-on training in the practice lab. This course is tailor-made to equip students with the skills required both behind the scenes as well as to lead in entrepreneurship.
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.
At Lavonne, learning is but a means to a significant end. Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
At Lavonne, we focus equally on both practical skills and theoretical knowledge. A practical exam will help students assess where they stand in terms of techniques and methods, understanding how the skills taught can be applied in the culinary world.
Lavonne Practice School gives our students a first-hand feeling of being a food entrepreneur. From detailed modules on production and service, to sales, customer delight and running a business - students are equipped with the skills required to set up a successful baking and pastry business.
Start by understanding and preparing a variety of basic bread products. Students will be introduced to the ingredients used in bread, the dough-making process, and common kitchen practices, for a range of products from soft rolls to steamed baos with fillings.
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, as well as their traditional accompaniments such as classic stirred custards, fillings, pastry creams and fresh jams.
Prepare, bake, and finish a diverse range of artisanal international breads from rustic baguettes and focaccia to thin lavash and rolling pizzas. Perfect the art of pre-ferments and high-hydration doughs, while learning about global bread-making traditions and modern finishing techniques.
From the classic creme caramel to an eggless cheesecake and garnishes like brandy snaps - master not just the cooking skills but also brilliant finishing techniques that make baked desserts so highly coveted world over.
Spanning everything from baking and pipping to finishing and garnishing, students will learn to craft meringue-based masterpieces – from the airy Pavlova to sophisticated French macarons, with additions like pastry cream & ganache.
Master the secrets of incredible cookie doughs and muffin batters. This module will introduce students to nostalgic childhood treats like salt cookies, biscotti, double chocolate chip cookies and a variety of muffins.
This detailed topic is brimming with recipes, covering chiffon cakes, Victoria sandwiches, cupcakes and more. Flex your artistic muscles with a section on piping designs and techniques, with an introduction to eggless variants.
Program fee for Indian students (includes 18%GST)
INR 3,38,000
International students can contact us for details and enrolment assistance.
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
Travel, food & accommodation
