Foundation Program in Baking Science and Pastry Arts (Six Weeks Program)

Foundation Program in Baking Science and Pastry Arts, an intensive course across 6 weeks is one that is designed for the benefit of those looking to pursue a professional course in pastry arts, but are unable to undertake a significantly longer diploma course. This rigorous course is certified by Lavonne Academy’s Assured Status, which grants industry-recognised certification through City & Guilds (London).

Intensive Training

The course will be held Monday through Friday and the syllabus would cover everything from European Breads, Pies, Tarts, and Tartlets, Tea Cakes and Cookies to Viennoisserie, Chocolaterie, French Desserts, Wedding Cakes, and Fondant work, among a range of other subjects.

A Focus On Theory

Theory lessons are comprehensive and form an integral part of our six-week programme. Students take a formal examination after every module, as well as complete internal assessment projects regularly.

Regular Assessment

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.

Access To The Best

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.

Core Modules

Lavonne’s Six Week Certification Course is focused on students acquiring a wide spectrum of pastry concepts and practical knowledge in the short span of just a few weeks.

• Business, Budgeting & Costing
• Basic & Lean Breads
• Teacakes, Cookies & Muffins
• Custard & Cheesecake
• Enriched Bread
• Meringues & Macarons
• Quiches & Tarts
• Puff, Croissant & Danish
• Choux Pastry
• Plated Desserts
• International Breads
• Cakes & Icings
• Bonbons, Chocolates & Confectionery
• Wedding Cakes & Fondant Design
• Sweet Tarts
• Chocolate Garnishes
• Petit Gâteaux