Bangalore
4 weeks
INR 1,48,000
16th Oct 2026
Professional Program in Gelato, Sorbet and Frozen Desserts, teaches authentic Italian gelato and sorbets from scratch using traditional methods and seasonal ingredients.
Bangalore
4 weeks
INR 1,48,000
16th Oct 2026
The course will be held Monday through Friday and the syllabus would cover everything from the basic principles of gelato, sorbet and frozen desserts, recipe formulation, advanced techniques, ingredient identification and even storage and shelf life among a range of other subjects.
Theory lessons are comprehensive and form an integral part of this programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.
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
At Lavonne, learning never stops. Our digital classroom is a recipe repository, much like your baking journal, that you can refer to anytime. With the L classroom you will have seamless and organised access to our archive of expert recipes anytime, anywhere!
Learn inside a real, functioning ice cream kitchen. Spend two weeks observing and gaining insights directly from our chefs and production experts, experiencing how a professional kitchen operates behind the scenes.
The course will be held Monday through Friday and the syllabus would cover everything from the basic principles of gelato, sorbet and frozen desserts, recipe formulation, advanced techniques, ingredient identification and even storage and shelf life among a range of other subjects.
Theory lessons are comprehensive and form an integral part of this programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.
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
At Lavonne, learning never stops. Our digital classroom is a recipe repository, much like your baking journal, that you can refer to anytime. With the L classroom you will have seamless and organised access to our archive of expert recipes anytime, anywhere!
Learn inside a real, functioning ice cream kitchen. Spend two weeks observing and gaining insights directly from our chefs and production experts, experiencing how a professional kitchen operates behind the scenes.
In this introductory module, students will gain a comprehensive understanding of the foundational principles in the world of gelato, frozen desserts, and sorbet, which are essential to a better understanding of the modules to follow.
Deliciousness personified! Students will be introduced to gelato making using a base recipe. They will learn the step-by-step process of making gelato, the detailed composition of gelato and ingredient interaction will be covered in detail as well.
Going deeper into gelato production, the preparation of gelato with a low Glycemic Index in an important part of this module. Students will also learn about sensory analysis, international flavours and the use of local ingredients in gelato production. Additionally, the course will cover the calculation of calorie content in gelato.
Students will learn the fundamentals of recipe calculation and recipe development in this part of the program. It includes an introduction to the formulation and percentage calculation for base recipes, which go a long way in the production of these favourites.
An introduction to sorbet making as well as the creation of frozen desserts using base recipes is the core of this module. Students will learn the production techniques for both sorbet and frozen desserts, which are standard and globally followed.
Again, an important take on this delicious frozen dessert. Students will explore the world of low GI sorbet. They will also learn about sensory analysis, the use of international flavours, and the incorporation of local ingredients into sorbet production.
An introduction to various equipment and machinery used in the field are critical to mastering the world of frozen desserts. Students will learn how to effectively operate each piece of equipment, correctly and safely. The machinery includes pasteurisers, batch freezers, blast freezers, small-scale equipment and showcases.
Program fee for Indian students
INR 1,48,000
International students can contact us for details and enrolment assistance.
Seat Booking Fees
Once your application is accepted, a portion of the 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 for the batch.
Inclusion and Exclusion
Admission processing
Comprehensive tuition
Ingredient costs
Professional student kit
Food & accommodation
Travel
