Bakery and Pastry Course
This course equips you with comprehensive skills in bakery and pastry production, from developing recipes and costing menus to precise portioning, storage solutions, and rigorous quality controls. Employ modern methods, allergen management, and efficient scalable processes to establish profitable pastry operations in commercial kitchens, ensuring consistency and high standards every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in pastry making through this practical course covering recipe creation, scalable recipes, portion control, baking techniques for classic and modern pastries, baking science, quality assurance, storage, packaging, and shelf-life extension. Develop skills in risk management, allergen handling, documentation, and production planning for reliable daily outputs in professional setups.
Elevify advantages
Develop skills
- Pastry menu design: quickly create profitable and balanced dessert menus.
- Scalable recipes: easily standardise, cost, and scale bakery formulations.
- Quality control: expertly handle baking checks for texture, colour, and safety.
- Shelf-life management: effectively package, store, and transport pastries with zero waste.
- Production systems: efficiently plan batches, train teams, and maintain consistent pastry production.
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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