Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Lavonne Academy of Baking Science and Pastry Arts
Our intensive 5-week Certificate Course in Baking and Patisserie programme conducted by Lavonne is exclusively designed for those looking to pursue a professional course in pastry arts, but may not have the time or resources to commit to a 5-month Diploma in Patisserie.
The course will be held from Monday to Friday. The syllabus entails how to make European breads, pies, tarts, tartlets, tea cakes, wedding cakes, cookies, chocolaterie, viennoiserie, French desserts and fondant work, alongside a range of other subjects.
Bread & Viennoiserie
Students will discover the basics of breads. You will learn about the different yeasts, their reaction with the environment and liquids and growth channels in the formation of bread. You will be introduced to the characteristics and functions of flour, and understand the effects of various types of flour, their origin, flavour, and texture, and the structures of well-known classical and artisan breads.
Types covered: Enriched Breads, Hard Breads, International Breads, Viennoiseries and Breakfast Pastries.
Students will learn how to make and bake an assortment of cookies from scratch. You will understand the methods of making the dough using the right techniques to ensure a perfect cookie of every type.
Types covered: Checkerboard Cookies, Chocolate Chip Cookies and many more.
In this session, students will perfect the art of making classical baked desserts. Students will also learn how to make à la minute desserts like lava cake and baked soufflé.
Types covered: Classic Crème Caramel, Crème Brûlée, Lava Cake, Soufflé etc.
This module covers various kinds of tea cakes, faults in cake making and different techniques during baking.
Types covered: Carrot Cake, Orange chiffon, Banana Bread etc.
You will learn how to make shortcrust pastry and work with it to create a range of pies, tarts and quiches.
Types covered: Various savoury pastries like Quiche Lorraine and other Quiches and Tarts
You will derive formative knowledge, skills and techniques required for the production and presentation of a laminated dough to create a beautiful flaky pastry. This will be used to create a wide range of items.
Types covered: Mille Feuille, Palmiers etc.
In this session, you will make your own choux pastry or pâte à choux and learn how to use it to make many of the French classics.
Types covered: Profiteroles, Éclairs, Paris-Brest, Religieuse, St. Honoré
You will learn how to bake macaron shells using the right techniques. You will also understand the pressure points in the process and the right methods to ensure you have the perfect macarons every time.
Types covered: Italian meringue method, French meringue method, Assortment of Fillings and Ganaches
In this session, you will learn how to create and assemble intricate and complex modern tarts that comprise of multiple components with different fillings.
Types covered: Sablees & Sweet Paste, various Fillings and Mousses
Chocolate and Confectionery
You will learn to create visually stimulating, pleasing chocolate bonbons and confectionery. These include Ganache, caramels, truffles, nougats etc. Students get to learn hand rolled, dipped and moulded chocolates. You will be taught classic and modern finishing techniques including miniature garnishes, hand dipping, spraying and piping work.
Types covered: Chocolate Bonbons, Pâte de Fruit, Nougat, Marshmallow, Chocolate Garnishes etc.
Students will learn different types of sponges, the role that each ingredient plays in baking a cake. Also, we will cover the techniques of finishing the cakes perfectly using a variety of fillings.
Types covered: Basic sponges, Finishing with whipped cream, ganaches and buttercream
Students will learn intermediate skilled cake decorating and all about gorgeous wedding cakes. Students will learn the process of covering a cake with fondant and we will elaborate on the use of decorative and designing techniques to create beautiful sugar paste flowers.
Types covered: Sugar paste flower, Fondant work and decoration
Petit Gateau and Entremet
You will learn to make various modern French pastries and learn about the different fundamentals of taste, flavour, composition and other factors that influence your senses. These principles and techniques will enable you to create unique dacquoise, meringue, biscuits and almond sponge.
Types covered: Varieties of sponges, mousses, inserts etc.
Our facility is outfitted with the very best of equipment to match the growing standards of the F&B industry. Spacious individual work stations are provided for complete hands-on learning. Regular assessments will be conducted. Our faculty comprises certified professional educators who have proved their mettle in the F&B industry in India, and themselves trained at the finest pastry and boulangerie academies.