Pastry for Restaurants Course
Master restaurant-ready pastry: cost desserts for profit, design menus that fit your concept, balance flavor and texture, refine plating, and streamline service so every plate is consistent, stunning, and feasible in a busy professional kitchen.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Pastry for Restaurants Course shows you how to design profitable, service-ready desserts that fit your menu concept and guests. Learn costing, pricing, and feasibility, then master plated components, flavor balance, and visual impact. You also cover allergen adaptations, seasonal sourcing, and efficient mise en place so every plate is consistent, appealing, and financially sound in a busy service environment.
Elevify advantages
Develop skills
- Restaurant dessert costing: price profitable plates with pro food-cost tools.
- Plated dessert techniques: master gels, mousses, tuiles, ice creams fast.
- Flavor and texture design: build balanced, modern desserts for any menu.
- High-impact plating: create elegant, fast-to-serve restaurant dessert visuals.
- Pastry service workflow: organize prep, mise en place and à la minute.
Suggested summary
Before starting, you can change the chapters and 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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