Professional Pastry Making Course
This course offers professional training in advanced pastry techniques, including custards, mousses, glazes, chocolate work, meringues, and laminated doughs, with emphasis on recipe development, production planning for 20 servings, cost management, food safety, and troubleshooting for consistent, high-quality desserts in a modern kitchen.

from 4 to 360h flexible workload
certificate valid 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, while grasping the science behind each step. Learn to create dependable recipes, plan production for 20, manage costs, uphold rigorous food safety, and fix defects so 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 formulas 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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Course in PDF