Delhi
8 weeks
INR 3,38,000
12th 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
12th Sept 2026
The course will be held Monday through Friday and the syllabus will cover everything from International Breads, Macaroons, Tea Cakes, Choux Pastry and Petit Gateau to Decorative Cakes, Chocolate ganashes, Classic Cakes and fondant among a range of other subjects.
Theory lessons are intensive, detailed and an integral part of this eight week 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 practical skills as theoretical knowledge if not more! 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’ is to introduce to our students the first hand feel of being an entrepreneur. At Lavonne, we are creating a practise school, which is a training lab to bake and practise entrepreneurship. 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 pastry business.
The course will be held Monday through Friday and the syllabus will cover everything from International Breads, Macaroons, Tea Cakes, Choux Pastry and Petit Gateau to Decorative Cakes, Chocolate ganashes, Classic Cakes and fondant among a range of other subjects.
Theory lessons are intensive, detailed and an integral part of this eight week 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 practical skills as theoretical knowledge if not more! 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’ is to introduce to our students the first hand feel of being an entrepreneur. At Lavonne, we are creating a practise school, which is a training lab to bake and practise entrepreneurship. 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 pastry business.
Lavonne’s practice school is aimed to provide our students with the first hand feel of being an entrepreneur. The nuances of entrepreneurship are practised; not taught, which is why we have created a practical training lab to create, bake and practise entrepreneurship. From working in different roles of a patisserie to purchase and management software - we cover it all.
This module aims to equip students with the knowledge, understanding, and hands-on skills to prepare, cook, and bake a variety of basic bread products. Students will be introduced to the ingredients used in bread making, the dough-making process, and common kitchen practices. From soft rolls to steamed baos with fillings, this is the first and possibly the most fundamental module of the program.
Is there any better comfort food than warm, delicious bread? And when it’s infused with flavours and baked to perfection, a few things compare! 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 custards, fillings, pastry creams and fresh jams.
Channel your inner artisan baker with this module. This section equips you with the knowledge, understanding, and hands-on skills to prepare, bake, and finish a diverse range of international breads. Perfect the art of pre-ferments, high-hydration doughs, and create a wide range from rustic baguettes to dangerously thin lavashes. Global bread-making traditions and modern finishing techniques are also covered in this module. From mastering focaccia to rolling pizzas, this module is one for the books, literally.
Learn the secrets behind the most delicious baked desserts and cheesecakes in this module. 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.
Students will study the art of delicate desserts in this module on meringues and macarons. A section spanning everything from baking and pipping to finishing and garnishing, students will learn to craft masterpieces. Right from the airy Pavlova to sophisticated French Macaroons. Pastry cream, ganaches and delectable fillings add the much-needed element of flavour to this part of the course.
Who doesn’t love a good chocolate chip cookie? This module will introduce students to this nostalgic childhood treat. Covering both cookies and muffin, students will master the secrets of making the best cookie dough and muffin batter to begin with. Learn to work with ingredients, textures and flavours like never before. Students will cover salt cookies, biscotti, double chocolate chip cookies and a variety of muffins among other delights.
Program fee for Indian students
INR 3,38,000
International students can contact us for details and enrolment assistance.
Initial deposit
Required immediately upon acceptance to secure your seat in the cohort.
Final payment
Balance must be cleared entirely prior to course commencement.
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