4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Professional Pastry Making Course provides focused, hands-on training to master custards, mousses, glazes, chocolate work, meringues, and laminated doughs, all while grasping the science behind each step. You'll learn to create dependable recipes, organise production for 20 servings, manage costs, uphold rigorous food safety standards, and fix any issues, ensuring every plated dessert is uniform, cost-effective, and ready for guests in a contemporary kitchen.
Elevify advantages
Develop skills
- Advanced pastry science: master custards, mousses, glazes, and chocolate tempering.
- High-level dough work: refine pâte à choux, meringues, and laminated pastry skills.
- Recipe engineering: design, test, and standardise professional dessert recipes quickly.
- Service-ready production: plan mise en place, timelines, and plating for 20 covers.
- Cost-smart pastry management: control portions, margins, quality, and food safety.
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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