La Bake Amore

3 Month Beginner to Intermediate Diploma (WEEKEND)

Name: 3 Month Beginner to Intermediate Diploma (WEEKEND)
Brand: La Bake Amore
Price: 109999.0 INR
Availability: InStock

Rs. 109,999.00

~~Rs. 149,999.00~~ Rs. 109,999.00

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Start Date: 18th January, 2025
End Date: 18th April, 2025
Course Duration: 3 Months
Type: Hands-on Classes
Class Day: Saturday & Sunday
Class Time: 02:00pm to 07:00pm
Studio Location: 100 meter from Indira Nagar Metro Station, Indira Nagar, Bangalore View on Map
Helpline Number: 6395192936 Whatsapp OR Call

Fee Structure

Amount for 3 instalments is Rs 43,267/- per instalment (paid monthly).
Inclusive of all Study Material, Tools, Equipments.
National & International Certificates are available.
100% International Internships & Placements in 5 Star Hotels & Leading Bakery Chains.

Course Overview

Global Qualification : Provision of 3 certificates- Institute, National & International Certifications.
Eggless Course : Attract more customers, widely acceptable & increase profitability.
Recipe Covered : 180+ recipes are covered in this course.
16 students per batch : Maximum personal focus from the Chefs.
Hands-on Training : 100% classes are practical based.
Open house : Free Doubt Sessions every month after course completion.
Video Access : Lifetime Access to the pre recordings for ease.

Course Content

MODULE 1: CUPCAKE, MUFFINS, FILLINGS & FROSTINGS

Cupcake Baking & Icing
Muffin Baking
Learn to dehydrate fruits for decoration and using chocolate for making garnishes
Fillings & Frosting includes Lemon Curd, Salted Caramel, Chocolate Buttercream, Vanilla Buttercream, Cream Cheese Frosting & Lemon Frosting

Items & Techniques Covered

Classic Vanilla & Lemon Curd Cupcake
Chocolate Cupcake with Chocolate Buttercream
Red Velvet Cupcake with Cream Cheese Frosting
Banana Cupcake with Vanilla Buttercream
Peanut Butter Chocolate Muffins
Blueberry Muffins with Sour Cream
Savoury Pizza Muffins (BESTSELLER)
Choco Lava Cake
Fillings Included-
Lemon Curd
Salted Caramel
Frosting Included-
Chocolate Buttercream
Vanilla Buttercream
Cream Cheese Frosting
Lemon Frosting

MODULE 2: BISCUITS & COOKIES

Biscuits & Cookies
Learn different methods of making doughs
Understand detailed difference between biscuits and cookies
Pure Butter | No Margarine | No Dalda | No Preservatives

Items & Techniques Covered

Cheese Biscuits
Whole Wheat Ajwain Piped Biscuits
Coconut Jam Drop Biscuits
Pinwheel Biscuits
Cashew Biscuits
Double Chocolate Cookies (Centre Filled)
Nan Khatai Biscuits
Coffee Biscuits
Vanille Kipferl Biscuits
Biscotti
Techniques included-
Creaming
Sanding
Double Bake

MODULE 3: FUNDAMENTALS OF BAKING BREAD

Beginner Bread Baking
Learn about different stages of the bread-making process
The science and art of fermentation
Shaping techniques for various bread styles

Items & Techniques Covered

Milk Bread Loaves
Breaded Bread
Chocolate Babka
Grissini/Breadsticks
Pav Buns
Burger Buns
Korean Buns
Garlic Bread
Pizza with Traditional Tomato Sauce
Herb Focaccia
Fillings Included-
Chocolate Filling
Korean Filling
Butter Dip
Garlic Butter (Infusion)
Pizza Sauce

MODULE 4: CAKE BAKING, ICING & DECORATION

Sponge Baking, Cake Layering, Cake Icing & Cake Decoration
100% Eggless Sponges
Frostings includes Buttercream, Chocolate Ganache & Whipped Cream
Techniques include Glazing, Ombre, Shimmer, Chocolate Drip, Wafer Paper, Fault Line and chocolate leaf

Items & Techniques Covered

Vanilla Sponge
Chocolate Sponge
Red Velvet Sponge
Whipped Cream Frosting
Chocolate Mousse Frosting
Buttercream Frosting
Techniques Included-
Chocolate Glaze
Chocolate Leaf
Ombre Technique
Shimmer Technique
Chocolate Drip
Wafer Paper
Fault Line

MODULE 5: PUFF PASTRIES & DONUTS

Puff Pastries
Learn to make puff pastries with hand sheeting method
Learn to make eggless donut dough from scratch
Pure Butter | No Margarine | No Dalda | No Preservatives

Items & Techniques Covered

How to make puff sheets
Chocolate Doughnuts
Paneer Turnover Puffs
Salsa Diamond Danish
Masala Khari
Fruit Danish
Cheese Straws
Cinnamon Rolls
Sugar Palmiers
Fillings Included-
Salsa Sauce
Paneer Filling
Chocolate Glaze
Cinnamon Filling
Cream Cheese Frosting

MODULE 6: TRAVEL TIME CAKES & CHRISTMAS BAKING

Tea Cakes Baking
Christmas Special Baking
Frostings include Rocher Glaze, Cream Cheese, Lemon Buttercream & Expresso Cream
Techniques include Glazing, Piping, Shaping & Decorating

Items & Techniques Covered

Vanilla & Chocolate Marble Cake with Rocher Glaze
Wholewheat Banana Chocolate Chip Cake
Orange Glazed Cake
Carrot Cream Cheese Cake
Lemon Cake with Lemon Buttercream
Coffee Cake with Expresso Cream
Lamington Cake
Plum Cake
Gingerbread Cookies
Christmas Special Rum balls
Cakesicle
Fillings Included-
Rocher Glaze
Milk Chocolate Ganache
Orange Glaze
Cream Cheese Frosting
Lemon Buttercream
Expresso Cream

MODULE 7: BROWNIES, BLONDIES & CHEESECAKES

Brownies & Blondies Baking
Baked & Frozen Cheesecakes
How to mix your brownie batter to get the perfect crinkle-top
How to get perfect no-crack baked cheesecake

Items & Techniques Covered

Classic Chocolate Brownie
Walnut Chocolate Brownie
Nutella Hazelnut Swirl Brownie
Cookie Dough Brownie
Red Velvet Cream Cheese Brownie
Traditional Chocolate Chunk Blondie
White Chocolate RaspBerry Blondie
Sizzling Brownie
Classic New York Cheesecake
Blueberry cheesecake
Biscoff Cheesecake
Double Chocolate Cheesecake
Fillings Included-
Blueberry Compote
Sizzling Sauce

MODULE 8: FONDANT DECORATED CAKE

Theme-Based Cakes
Fondant Decoration
Learn to drape a cake/dummy with fondant
Learn huge tips/tricks of handling fondant at different temperatures

Items & Techniques Covered

Home-Made Eggless Fondant Recipe
Covering a Dummy Cake / Ganache Cake
Sugar Paste Accents
Hand-Moulded Decorations
Techniques of Colouring Fondant
Shaping, colouring, and giving texture to the Fondant Elements
Learn how to achieve a Sweat Free and Stable Fondant Cake
Use of Fondant Tools & Moulds efficiently

MODULE 9: FRENCH MACARONS

100% Eggless Macarons
No added preservatives
How to add colours, make perfect shells & achieve perfection in macaronage
Learn a huge amount of critical tips & tricks

Items & Techniques Covered

Coffee Macarons
Strawberry Macarons
Cinnamon Macarons
Early Grey Chocolate Macarons
Orange Macarons
Ispahan Macarons
Fillings Included-
Dark Chocolate Ganache
Orange Curd
Coffee Ganache
Strawberry Compote
White Chocolate Ganache
Cinnamon Ganache
Earl Grey Ganache
Rose Ganache
Raspberry Jam

MODULE 10: PIES, QUICHES & TARTS

Pies, Quiches & Tarts (Sweet & Savoury both will be covered)
Learn how to make sweet paste- Vanilla & Chocolate
Learn how to make shortcrust pastry
Learn to make fillings like apple filling, custard filling, spinach filling, chocolate ganache, mushroom filling etc.