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Pastry & Ice Cream Production course

Pastry & Ice Cream Production course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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