Lavonne Academy of Baking Science and Pastry Arts DIPLOMA IN PATISSERIE (CITY & GUILDS, UK) Overview Now

that we're here, gone are the days when you had to leave home, cross the seven seas, and spend a fortune on pursuing your love for baking in an institution on foreign shores simply because the same opportunities were lacking here. Lavonne Academy of Baking Science and Pastry Arts is affiliated to the world renowned City & Guilds, London. We offer their prestigious Diplome in Patisserie course, a rigorous 480 hour programme which will provide students the understanding and experience to segue effortlessly between creating the typical basic puff pastries to making intricate plated desserts. The Core Units covered are: Safety at work in food preparation Hygiene at work in food preparation Kitchen maintenance and design Budgets, costing and control in food preparation Prepare and bake paste based products and desserts Prepare and bake cakes and sponges Prepare meringue based products and desserts Prepare gelatin set desserts Prepare egg set desserts Prepare and bake chemically aerated products Prepare and cook fruit based desserts Prepare simple frozen desserts

 Prepare and bake fermented products Prepare and use creams, fillings and glazes Prepare hot and cold sauces Prepare and use decorative mediums. This course is offered by the most popular pastry arts institutes around the globe but what sets Lavonne apart is our significantly slashed down rate for the same curriculum and diploma with the same number of credits taught by our equally competent faculty. On completion of the course, students receive two certificates, one from Lavonne Academy of Baking Science and Pastry Arts and the other from City & Guilds, London, recognised and accepted around the world. Course Fee: Rs. 1, 63,000/Course Commences: November 15, 2012 Last Date to Register: October 15, 2012 Diving into the Depths The 5 months hands-on course is suitable for total beginners as well as those who have had prior experience in baking, whether formally or in the confines of your own kitchen. You will not only learn the basics, but reach an intermediate level in your Bakery Science and Pastry skills. You will cover the BASIC CERTIFICATE MODULES and then learn these additional INTERMEDIATE skills. There is the option to continue further towards the Advanced Diploma level. The professional Diploma in Patisserie and Boulangerie coversthe following areas (This is in addition to Basic Certificate Module): Kitchen Maintenance, Budgeting, Costing and Menu Planning Students will be introduced to best practices of environmental sanitation and food hygiene in food production areas. You will learn the basic concepts and principles of kitchen maintenance, budgeting and food costing. You will be taught how to develop your own business plan for a future project in the pastry and

bakery industry. Entrepreneurial Baking and Patisserie This module will enable one to be a future entrepreneur in the field of baking and confectionery. This covers theory and practice of how to set up a commercial bakery, rules and regulations (Laws governing Baking), Kitchen Layout, Waste Management, HACCP and Store management. Bakery and Artisan Breads Students will discover the basics of artistic and designer 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. You will understand the affects of various types of flour, their origin, flavour, and texture, and the structures of well-known, classical and artisan breads like focaccia, challah, ciabata, whole wheat bread, cob, swisspretzel, multi grain bloomer, baguette with biga. Viennoisserie ( Breakfast Pastries) You will derive the formative knowledge, skills and techniques required for the production and presentation of rich butter dough, sweet dough, laminated dough and yeast dough. You will see and make the classics yourself like whole meal croissant, zucchini bread, whole meal roll, rye bread, pumpkin brioche, pita bread, doughnuts, Berliners and Danish. Classical Desserts and High tea Students will learn the art of perfecting classical desserts like crme Brulee and opera. This module also emphasizes the importance of bakery during high tea, various snacks like palmiers and clairs will be taught.

Tarts and Torte You will learn the classics such as Linzer torte and Sacher that are famous throughout the world and have enticed varied palates. You will learn to make 5 different tarts, pies and quiches. These tiny masterpieces create a platform for acquiring French kitchen terms and techniques. The elements of petit four ganache, meringue, butter cream, citrus zest, pt choux, and many more will be taught, along with how to display the final product on a beautiful mignardise plate Modern French Pastries and Meringue 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.

Tea cakes, cookiesand pudding The Module covers various kinds if tea cakes, faults in cake making and different technique during baking, also different types of cookies and baked and set puddings.

Wedding Cakes Students will learn intermediate skilled cake making, cake layering, procedures and techniques to build a structure, and all about beautiful wedding cakes. We will elaborate on the use of decorative and designing techniques using various mediums such as Pastillage, fondant and royal icing. To further accent your creations, you will learn to create a Designer Cake.

Chocolate & Pralines You will learn to create visually stimulating, pleasing pralines and candies. These include Ganache, caramels, truffles, nougatines and fondants. 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. Chocolate Display - Basic You will learn the principles of designing a chocolate structure, colour, flow of display and proportions. You will be taught the use of chocolate, their tempering in a professional setting and their medium, which is an essential requirement to any pastry professional. You will learn basic robot coupe techniques. Sugar Work and Pastillage - Basic You will learn fundamental skills and techniques to create pastillage dough, their cut outs and moulding, beautiful garnishes and decorations which can be used for amenities and showpieces. This is one of the most difficult skills and needs lots of practice and knowledge of the safety procedure to be followed. Some of the best chefs will be teaching you these skills and you will be making some stunning showpieces yourself under their guidance.

There will be theory classes that will be conducted, examination after every module, projects and internal assessments from time to time.

Study trips / Hotel tours Students will be taken on site visits to hotels, restaurants, and various bakeries and chocolate factories to understand the dynamics of business, new trends in the market and to learn how to evaluate the products and setting themselves.

Industrial training (optional) At the conclusion of the program, you will be provided the opportunity to experience life as a ready-to-perform pastry chef at one of the culinary establishments in Bangalore for a period of three-months. This external training will help you gain experience and give you an introduction to your future career.