Vegan Pastry Cooking Course
Gain professional expertise in vegan pastry making. Master plant-based substitutes for eggs and dairy to achieve classic textures, scale recipes for high-volume production, manage costs and food safety, and create visually stunning, profitable desserts ideal for busy kitchens and retail bakeries in Zambia.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course teaches how to substitute eggs, dairy, gelatin, and honey with plant-based options, maintaining excellent flavour, structure, and shelf life. You will design contemporary vegan desserts, scale and cost recipes for everyday production, ensure food safety and proper labelling, and develop clear standard operating procedures for your team to produce consistent, profitable, and presentation-ready pastries daily.
Elevify advantages
Develop skills
- Master vegan ingredients by swapping eggs and dairy while preserving structure and flavour.
- Replicate classic textures like custards, mousses, gels, and sponges quickly without animal products.
- Scale recipes effectively for batch production of consistent vegan desserts daily.
- Control costs in vegan pastry through smart sourcing and profitable portioning.
- Present vegan desserts for retail with appealing plating, labelling, and marketing.
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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