4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
This short, practical course helps you design seasonal dessert and ice cream concepts, balance flavor and texture, and build four polished menu items. Learn efficient production planning, equipment use, and daily schedules, plus recipe scaling, costing, and pricing. You also master food safety, allergen control, technical sheets, SOPs, and clear communication for both plated service and takeaway sales.
Elevify Differentials
Develop Skills
- Dessert flavor design: craft balanced artisan ice creams, sorbets and plated items.
- Texture engineering: layer crunch, cream, gel and freeze for refined mouthfeel.
- Production planning: organize prep, freezing cycles and service for pro kitchens.
- Technical recipes: scale to 10 portions with precise metrics and baker’s percentages.
- Costing & safety: price smart, control allergens and keep a compliant cold chain.
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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