Professional Specialization Courses
Lavonne Academy of Baking Science and Pastry Arts
We offer hands-on specialization courses in bread, chocolate, and gelato with international certifications and real industry experience.
Pricing Guide
Specialized Artisanal Bread & Doughs Course
A) Program Scope & Certification
- Duration: 4 Weeks (200 Hours) of full-day practicals and theory (Mon-Fri).
- Certification: Dual certification from Lavonne Academy and City & Guilds, London (Level 2 equivalent).
- Station Type: Individual hands-on stations where you prepare your own doughs from scratch.
B) Core Curriculum
- Baking Science: Theory on gluten development (Glutenin/Gliadin), fermentation, and flour analysis.
- Classic Breads: Sourdough, Baguettes, Ciabatta, Focaccia.
- Viennoiserie: Temperature-controlled lamination for Croissants, Danish pastries, and Brioche.
- Specialty: Savory bakes, Indian breads (Parottas), and artistic bread showpieces.
- Field Trip: Educational visit to a local flour mill to observe grain processing.
C) Student Kit & Infrastructure
- Equipment: Access to Spiral Mixers, Deck Ovens, and Proofer Chambers.
- Tools Provided: Professional kit including lame, dough scrapers, digital thermometer, and serrated knife.
- Uniform: Branded Chef's Jacket, Apron, and Skull Cap.
- Ingredients: Premium imported flours, high-fat butter, and fresh yeast provided.
Bean-to-Bar Chocolate Immersion Course
A) Hybrid Location Structure
- Phase 1 (Farm): 2 weeks onsite at a Cocoa Farm (e.g., Mysore).
- Phase 2 (Academy): 2 weeks technical training at the Lavonne campus.
- Certification: City & Guilds (London) Certification.
B) Farm Stay & Processing
- Inclusions: 14-day accommodation and meals included during the farm phase.
- Curriculum: Harvesting cacao pods, fermentation science, drying, and stone grinding using melangers.
C) Advanced Production (Academy Leg)
- Chocolaterie: Tempering techniques, Ganache formulation, and shelf-life science.
- Products: Bonbons (molded/enrobed), Truffles, Dragees, and Chocolate Bars.
- Artistry: Chocolate showpieces, airbrushing with cocoa butter colors, and Gianduja making.
- Equipment: Use of polycarbonate molds, enrobers, and guitar cutters.
D) Kit & Materials
- Tools: Specialized dipping forks, metal scrapers, and thermometer.
- Materials: Unlimited access to cacao beans and couverture chocolate (e.g., Callebaut).
Professional Gelato & Frozen Desserts Course
A) Global Partnership & Structure
- Affiliation: Delivered in association with Carpigiani Gelato University, Italy.
- Weeks 1-2: Hands-on lab learning at Lavonne Academy.
- Weeks 3-4: Mandatory internship at 'LICK' (commercial ice cream kitchen) for bulk production experience.
B) Curriculum Highlights
- Science: Balancing recipes for texture, overrun (air incorporation), and anti-freezing power.
- Menu: Italian Gelato, Sorbets (fruit/dairy-free), Popsicles, and Plated Frozen Desserts.
- Techniques: Flavor infusions, caramelizing fruits, and creating ripples/sauces.
- Waffles: Fabrication of fresh cones and baskets.
C) Infrastructure & Tools
- Machinery: Hands-on operation of commercial batch freezers and pasteurizers.
- Ingredients: Fresh dairy, fruit purees, stabilizers, and sugars provided.
- Kit: Standard uniform and tasting tools included.
About Professional Specialization Courses
Why Specialization at Lavonne Feels Different
If you ask me, life’s all about “Khavanu Pivanu Majja Ni Life!” (Eat, Drink, Live Life!). I see chasing your dream as the main thing, and our Professional Specialization Courses are for those who want to go all-in, not just dip their toes.
What Makes Our Courses Stand Out
- No boring theory marathons - full hands-on, practical kitchen time.
- Not your everyday classes: think international experts, world-class partners, and legit, deep-dive learning.
- For those done with just competing, and ready to create something original.
Our Course Lineup
- Artisanal Bread Program: Four weeks of dough, ovens, and real masala (fun). You’ll master everything from sourdough to world breads. The artisanal bread baking certification is dual - Lavonne and City & Guilds, London.
- Chocolate Immersion: Two weeks at a Mysore cocoa farm, two weeks in our academy. Full bean-to-bar chocolate making course with City & Guilds certification.
- Gelato Program: Learn authentic gelato training in two weeks, then intern at LICK for two more. Partnered with Carpigiani Gelato University, Italy.
Real Talk
It’s intense, sometimes you’ll feel like “Bas, ho gaya!” (Enough, I’m done), but the skills you walk away with are next level. You’ll get certified, and more importantly, you'll actually know your stuff when you walk into the industry.
Meet your Expert
Lavonne
1457 connects in last 3 months
My Story
Lavonne isn’t just a pastry school, we’re a wild mix of bakers, dreamers, and dhol beats. We remember every student’s story - like the engineer who turned chef, or the shy one who’s now running a bakery. We throw movie nights, dance to Gujarati tunes, and do flour mill field trips. New beginnings are scary, but you’ll never walk alone here. Once a Lavonnette, always family. Yeh hai hamara promise. (This is our promise.)
My Work
Courses for Every Baker - From hands-on pastry diploma to kids baking camp, we teach everything with sugar, flour, and lots of heart.
Learning Beyond Books - You’ll find dessert soirées, movie snack-offs, and culture days. Real fun, real skills, no boring lectures.
Lavonne Family Support - When you join, you’re a Lavonnette for life. Our alumni network and chef mentors always have your back.
Ingredient Field Trips - We visit cacao farms and local flour mills. Bean-to-bar chocolate workshop, anyone? You’ll know your craft from scratch.