from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Professional Pastry Making Course provides focused, practical training to master custards, mousses, glazes, chocolate work, meringues, and laminated doughs while understanding the science behind every step. Learn to design reliable recipes, plan production for 20, control costs, maintain strict food safety, and troubleshoot defects so every plated dessert is consistent, profitable, and guest-ready in a modern kitchen.
Elevify advantages
Develop skills
- Advanced pastry science: master custards, mousses, glazes, and chocolate tempering.
- High-level dough work: refine pâte à choux, meringues, and laminated pastry skills.
- Recipe engineering: design, test, and standardize professional dessert formulas fast.
- Service-ready production: plan mise en place, timelines, and plating for 20 covers.
- Cost-smart pastry management: control portions, margins, quality, and food safety.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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