Pastry Technology Course
This course equips you with essential pastry technology skills, from understanding ingredient roles to mastering shelf-life management. You will learn to craft soft, durable sponge cakes, refine industrial baking methods, and implement effective quality checks to produce consistent, professional pastries on a large scale. Gain confidence in troubleshooting, standardising recipes, and scaling operations for reliable results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Discover how ingredients, mixing techniques, baking processes, cooling methods, and packaging integrate to produce soft, safe sponge cakes with extended shelf life. Master vital chemistry principles, batter flow properties, factory controls, shelf-life tactics, safety measures, and baker’s percentage calculations to diagnose problems, ensure uniform quality, and scale up dependable, top-quality recipes with assurance.
Elevify advantages
Develop skills
- Master pastry chemistry by managing starch, proteins, and Maillard reactions for perfect crumb structure.
- Optimise large-scale baking processes through precise control of mixing, baking, and cooling for reliable cakes.
- Develop long-shelf-life sponge cakes focusing on texture, flavour, labelling, and product specifications.
- Create strong quality control systems using in-line testing, statistical process control, and shelf-life evaluations.
- Prolong product freshness with water activity control, preservatives, modified atmosphere packaging, and natural barriers.
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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