flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Chop Bar Pastry Chef Course teaches you how to create a targeted dessert menu, adjust recipes for 10–50 servings, and optimise production in compact kitchens. Learn batch scheduling, storage guidelines, and quick plating for morning and late-night shifts, plus costing, pricing, and waste minimisation strategies. Enhance food safety, record-keeping, and uniformity so every piece and sweet is profitable, dependable, and served promptly.
Elevify advantages
Develop skills
- Chop bar pastry production: transform traditional pies and pastries into quick, scalable offerings.
- Recipe costing & pricing: establish profitable, competitive chop bar dessert prices.
- Batch planning: organise ovens, storage, and preparation for limited, small-kitchen areas.
- Menu engineering: develop a concise, nostalgic pastry menu that increases average spend.
- Food safety & SOPs: implement chop bar-appropriate hygiene, allergen, and quality control records.
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 workloadWhat our students say
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