Vegan Pastry Cooking Course
Gain professional expertise in vegan pastry making. Master plant-based substitutes for eggs and dairy to recreate classic textures, scale recipes for high-volume production, manage costs effectively, ensure food safety with proper labelling and SOPs, and craft visually stunning desserts ideal for commercial kitchens and bakeries.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches replacement of eggs, dairy, gelatin, and honey with plant-based options to maintain flavour, structure, and shelf life. Design contemporary vegan desserts, scale and cost recipes for production, handle food safety and labelling, and develop SOPs for team consistency in delivering profitable, high-quality pastries.
Elevify advantages
Develop skills
- Master vegan ingredients by replacing eggs and dairy while preserving structure and flavour.
- Replicate classic textures in vegan custards, mousses, gels, and sponges efficiently.
- Scale recipes for daily service to ensure consistent production of vegan desserts.
- Control costs in vegan pastry through smart sourcing and profitable portioning.
- Present vegan desserts for retail with appealing plating, labelling, and marketing.
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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