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La Bake Amore

3 Month Beginner to Intermediate Diploma (WEEKEND)

3 Month Beginner to Intermediate Diploma (WEEKEND)

Rs. 174,999.00

Rs. 174,999.00

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Start Date: 26th September, 2026
End Date: 20th December, 2026
Course Duration: 3 Months
Type: Hands-on Classes
Class Day: Saturday & Sunday
Class Time: 9:30am to 04:30pm

Studio Location: Walking distance from Trinity Metro Station, Bangalore View on Map
Helpline Number: 080-472-87957 Whatsapp OR Call

Fee Structure

Amount for 3 instalments is Rs 68,833/- per instalment (paid monthly).
Inclusions:
Institute Certificate
Government Certificate
Chef Coat & Apron
Study Material
Ingredients, Tools & Equipments
Convocation Fee

Course Overview

Global Qualification : Provision of 2 certificates- Institute & National 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 Friday after course completion.
Video Access : Lifetime Access to the pre recordings for ease.

Course Content

MODULE 1: 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
Nan Khatai Biscuits
Coffee Biscuits
Almond Biscotti
Oatmeal Cookies
Double Chocolate Cookies (Centre Filled)
Vanilla Chocolate Chip Cookies
Gingerbread Cookies
Techniques included-
Creaming
Sanding
Double Bake
One Bowl

MODULE 2: TRAVEL TIME CAKES & CHRISTMAS BAKING

Tea Cakes Baking
Christmas Cake Making
Frostings include Rocher Glaze, Cream Cheese Frosting, Chocolate Ganache & Chocolate Buttercream
Techniques include Glazing, Piping, Shaping & Decorating

Items & Techniques Covered

Vanilla & Chocolate Marble Cake with Rocher Glaze
Wholewheat Banana Chocolate Chip Cake
Upside Down Orange Cake
Glazed Carrot Cream Cheese Cake
Coffee Cake with Chocolate Buttercream
Chocolate Lamington Cake
Plum Cake / Christmas Cake
Frostings Included-
Rocher Glaze
Carrot Glaze
Chocolate Sauce
Cream Cheese Frosting
Chocolate Buttercream

MODULE 3: CUPCAKE, MUFFINS, FILLINGS & FROSTINGS

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

Items & Techniques Covered

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

MODULE 4: BASIC BREAD BAKING

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
Fillings Included-
Chocolate Filling
Korean Filling
Butter Dip
Garlic Butter (Infusion)
Pizza Sauce

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
Berliner
Paneer Turnover Puffs
Salsa Diamond Danish
Fruit Danish
Cheese Straws
Sugar Palmiers
Fillings Included-
Salsa Sauce
Paneer Filling
Chocolate Rocher Glaze

MODULE 6: 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 / corn filling, potato filling, chocolate ganache etc.

Items & Techniques Covered

Chocolate Tart Shells
Vanilla Tart Shells
Shortcrust Pastry
Apple Pie
Vegetable Quiches-
Spinach & Cheese Quiches
Potato & Cheese Quiches
Lemon Tart
Fresh Fruit Tart
Tiramisu Tart
Chocolate Snickers Tart
Fillings Included-
Apple Filling
Lemon Curd
Spinach & Corn Filling
Potato Cheese Filling
Bechamel Sauce
Custard Filling
Almond Cream
Peanut Praline
Peanut-Caramel Filling
Chocolate Mousse
Coffee Ganache
Coffee Syrup
Mascarpone Filling

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

Brownie Flavour Variations-
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
Lemon Blueberry cheesecake
Biscoff Cheesecake
Chocolate Cheesecake
Double Layered No Bake Cheesecake
Basque Burnt Cheesecake
Fillings Included-
Blueberry Cream
Lemon Jelly Veil
Blueberry Compote
Sizzling Sauce

MODULE 8:HEALTHY, GLUTEN FREE AND SUGAR FREE BAKING

Master Gluten Free & Sugar Free Baking
No added preservatives
Learn to convert any recipe to healthy version.
Learn to make fillings & frostings like Mawa Cream, Milk Ganache, Fruit Mousse, Fruit Confit, Nut Praline etc.

Items & Techniques Covered

Whole Wheat Mawa Cake
Sugar Free Apple Crumble Sponge Cake
Vegan-Sugar Free Orange & Kiwi Muffin
Gluten Free Chocolate Brownie
Gluten Free Strawberry-Pistachio Tart
Vegan-Gluten Free Granola Bar
Sugar Free Chocolate Muffin
Frostings Included-
Mawa Cream
Milk Chocolate Ganache
Strawberry-Pistachio Mousse
Pistachio Mousse
Strawberry Confit
Pista Praline
Crumble
Kiwi Filling

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
Vanilla Sable
Chocolate Sable
Fillings Included-
Dark Chocolate Ganache
Orange Curd
Berry Caviar
Cinnamon Crumble
Coffee Ganache
Strawberry Compote
White Chocolate Ganache
Cinnamon Ganache
Earl Grey Ganache
Rose Ganache
Raspberry Jam

Sponge Baking, Cake Layering & Cake Icing
100% Eggless Sponges
Frostings includes Chocolate Ganache & Whipped Cream
Techniques include Cake Layering, Crumb Coating, Whip Cream Frosting, Piping Techniques, Designing Cream Based Cake and Bento cake
Learn how to incorporate different flavours in your cakes.

Items & Techniques Covered

Vanilla Sponge
Chocolate Sponge
Whipped Cream Frosting
Chocolate Ganache/Mousse Frosting
Buttercream Frosting
Techniques Included-
Bento designing
Dripping Technique
Ombre Technique
Fault Line
Usage of Cake Comb
Basic Piping Techniques

MODULE 12: BASIC 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 13: BEYOND BAKING, ASSESSMENTS, EXAMINATIONS & VIVA

Setting up your venture
Business Registration Session
Budgeting & Costing Session
Marketing & Branding Session
Assignments
Written Exam
Viva

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