Baker in Pastries Course
Master the full range of professional pastry skills, from foundational doughs and custards to chocolate work and plated desserts. This course gives you the hands-on techniques and kitchen knowledge needed to perform at a professional level. Whether you are starting fresh or sharpening existing skills, you will graduate ready to produce bakery-quality results every time.
flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
You will learn how to set up a professional pastry station, measure ingredients with precision, and understand how each ingredient functions in a recipe. You will master doughs, batters, yeast-leavened products, and laminated pastries like croissants and Danish. The course covers creams, custards, ganaches, and buttercreams used in tarts, cakes, and plated desserts. You will also develop chocolate tempering and confection skills, along with cake assembly and decoration techniques. Business fundamentals, dietary adaptations, and digital tools round out your training for a complete professional foundation.
Elevify advantages
Develop skills
- Dough and Batter Mastery: Produce consistent cookies, cakes, pie doughs, and laminated pastries.
- Chocolate Tempering and Confections: Create glossy bonbons, truffles, and decorative chocolate showpieces.
- Pastry Cream and Filling Production: Prepare custards, buttercreams, ganaches, and fruit-based fillings.
- Plated Dessert Design: Compose restaurant-quality desserts with balanced flavour, texture, and presentation.
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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