diplome in patisserie, city & guilds, london

7/29/2019 Diplome in Patisserie, City & Guilds, London

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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 Patisseriecourse, 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


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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


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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.


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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.


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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 taughtclassic 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 bestchefs 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.


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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, newtrends 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.

diplome in patisserie, city & guilds, london

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