La Bake Amore

5 Month Beginner to Advance Diploma (WEEKEND)

Name: 5 Month Beginner to Advance Diploma (WEEKEND)
Brand: La Bake Amore
Price: 229999.0 INR
Availability: InStock

Rs. 229,999.00

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Start Date: 18th January, 2025
End Date: 18th June, 2025
Course Duration: 5 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 5 instalments is Rs 59,000/- per instalment (paid monthly).
Inclusive of all Study Material, Uniform, 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 : 200+ 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, lemon curd etc.

Items & Techniques Covered

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

MODULE 11: HEALTHY, GLUTEN FREE AND SUGAR FREE BAKING

Master Gluten Free & Sugar Free Baking
No added preservatives

Items & Techniques Covered

Wholewheat Mawa Cake
Sugar Free Apple Crumble Sponge Cake
Gluten Free Chocolate Muffin
Sugar Free Orange & Kiwi Muffin
Multigrain Wholewheat Bread
Gluten Free Chocolate Brownie
Gluten Free Chocolate Tart
Chocolate Granola Bar

MODULE 12: COUVERTURE CHOCOLATE FOUNDATION

Professional Chocolate Making with Couvertures
Learn techniques to make various types of chocolates
Master tempering, holding, and filling techniques
Experiment with flavour combinations in chocolate creations

Items & Techniques Covered

Chocolate Tempering
Chocolate Shelling
Chocolate Fillings
Chocolate Capping
Chocolate Bars
Chocolate Fudge
Chocolate Bonbons
Variants Included-
Hazelnut Bonbons
Double Filling Bonbons
Coconut Bonbons
Soft Centre Bonbons
Chocolate Almond Fudge
Fruit & Nut Chocolate Bars
Milk Chocolate Truffles
White Chocolate Truffles
Caramel Toffee

MODULE 13A: EGGLESS ROYAL ICING COOKIES

How to bake perfect flat cookies
Eggless Royal icing from scratch
Basic piping techniques
Handling and drying cookies
Template for customised cookies
Unique designing on cookies
Making character cookies
Learn to pipe borders and flooding techniques
Theme based cookies like cupcake, pizza, teddy bear, Christmas tree, mushroom etc.

MODULE 13B: EGGLESS BUTTERCREAM GLOSSY FLOWERS

Perfect recipe of glossy eggless buttercream for flowers
How to use whipped cream for piped flowers
How to perfectly colour the buttercream for desired colour
How to make basic & advance flowers with both flat and dimensional look
How to arrange the flowers on cupcakes
How to use Russian nozzles
Flowers covered in this workshop are lily, rose, sunflower, anemone, russian flowers and ranunculus
Different buds, leaves, fillers and foliage will be covered

MODULE 14: GUMPASTE SUGAR FLOWERS

Learn how to make flower paste from scratch to make sugar flowers
Learn how to store sugar flowers, so that you can make it in advance
Understand the exact size of wires to be used for arrangement
Understand sugar flower making tools and equipments
How to dry sugar flowers correctly
Guidance on what types of cutters and vieners to buy
How to use sugar flowers on a cake
Make different types of buds, sugar flowers etc
Colouring gum paste correctly
Shading petals perfectly
Flowers covered in this workshop are peony, moth orchid, lily, anemone, leaves etc.

MODULE 15: MODELLING FONDANT FIGURINES

Understand different mediums for colouring fondant
Learn how to mix colors for perfect color shade
Understand how to mix colors for perfect color shade
Explanation of the fondant/paste type used in modelling
Learn how to make cartoonish as well as realistic face
Explaining critical points to model unique structured figurines
Learn how to make perfect colors for hair, face and eyes
Both boy and girl topper will be covered in this module.

MODULE 16: CREAM BASED WEDDING CAKE

Learn how to make perfect and most stable buttercream
Learn how to color cream
Learn how to stack cakes to make perfect balanced tiered cake
100% real cakes will be used, strictly no dummies
Sharp edges for your cakes with ease will be covered
Learn how to add cream flowers on the cake
Seamless stacking will be covered
Different techniques of decoration will be covered

MODULE 17: FONDANT WEDDING CAKE

Learn how to design your own wedding cake
Learn how to color fondant for exact color shade
Learn different types of textures and techniques
Covering different shapes for fondant covering
Learn how to add sugar flowers on the cake
Seamless panelling will be covered
Different techniques of decoration will be covered like painting, edible lace, ombre, wafer paper, borders, crackling effect etc.

MODULE 18: FRENCH CAKES & PLATED DESSSERTS

Learn cafe style baked delicacies from France
We will cover entremet, petit, choux pastry and baked desserts
Techniques involved here are mirror glazing, cocoa butter, plating & redefining desserts