Pastry & Ice Cream Production course
Master artisan pastry and ice cream production. Design refined flavours and textures, plan professional kitchen workflows, scale recipes, control costs, ensure food safety, and build seasonal dessert menus to elevate your pastry business. This practical course covers efficient production, equipment use, recipe costing, pricing, allergen control, SOPs, and communication for plated service and takeaway.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This practical course teaches designing seasonal desserts and ice creams, balancing flavours and textures, and creating four menu items. It covers production planning, equipment handling, recipe scaling, costing, pricing, food safety, allergen management, technical documentation, SOPs, and communication for plated and takeaway service.
Elevify advantages
Develop skills
- Dessert flavour design: craft balanced artisan ice creams, sorbets, and plated desserts.
- Texture engineering: layer crunch, cream, gel, and freeze for refined mouthfeel.
- Production planning: organise prep, freezing cycles, and service for professional kitchens.
- Technical recipes: scale to 10 portions with precise metrics and baker’s percentages.
- Costing and safety: price smartly, control allergens, and maintain a compliant cold chain.
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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