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Advanced Vegan Pastry & Desserts Course

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Advanced Vegan Pastry & Desserts Course

The Vegan Gastronomy Culinary Academy Advanced Vegan Pastry & Dessert curriculum is designed to take students through a comprehensive journey through the world of Vegan pastries and desserts. This course is for those who want to become highly proficient in vegan pastries either for vegan restaurants or for those that want to augment and expand their conventional menus to meet the new and demanding world of non-allergenic foods that are also whole food and plant based to meet both medical, style, fashion and health issues.

  • 2 Week Course 
  • Multiple 4 hours class modules spread over 2 week period
  • Over 64 Hours of intensive Vegan training 
  • Extensive theory and reference materials 

The pastry training program is aimed at all those who are passionate about pastry whether novices or with experience. This curriculum is focused on teaching the vegan version of the most advanced traditional pastry chef programs.

The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Vegan Pastry Chefs and deal with any culinary challenge with which they may be faced.  Each instruction set flows into the next to create a complete palette of tools to paint an amazing skillset a vegan pastry chef needs to excel in a competitive and emerging world of vegan cuisine.

The curriculum starts by teaching students to build the set of tools that can be used to create almost any vegan pastry.

Examples of what is learned is making vegan Sauces, Custards, Creams and Vegan Butters, Nut Milks and Nut Butters, as well as roasted nut milks and pralines. The world of Chocolate training includes desserts, ganache, mousse and other chocolate garnishing techniques. Training includes Vegan Sweet and Savory Shortcrust and Filo pastry, for Tarts, Pies, Strudel and even vegan Baklava. The course also takes common and exotic conventional desserts and sweets and teaches vegan versions - this includes Cookies, Choux Pastries, Danish Pastries, Shortbread, Anzac Australia/Turkey Cookies and many other candies and cookies. The course also includes studies in Breakfast pastries including vegan pancakes, muffins, savory loaf and Mediterranean breakfast.  Based in the Mediterranean a large amount of dishes are based on Spanish “Tapas” dishes and the course shows how to make sweet tapas and plated desserts. Vegan Pastry class also takes students on the world of Yeasted Breads, Sweet Breads and Sponge Cake. Part of the course focuses on the world of Frozen and Cold Desserts such as Tiramisu, “New York” cheesecake, and Parfaits. Whole food Fruit desserts including poaching fruit, compotes, jellies and garnish techniques is also covered in the course. And finally, a large portion of the Advanced Vegan Pastry course includes decorating and garnishing techniques.

The curriculum continues by teaching students about Sugars and Sweeteners and shows how to navigate through customer expectations of low cost or higher end whole food solutions.  Students will learn the pros and cons of each available sweetener.

Extensive training is focused on whole food plant based solutions addressing issues associated with Gluten intolerance and other health concerns such as use of refined sugars, etc.

The emerging and seductive world of Raw cuisine is merged with conventional techniques into a Vegan Gastronomy Culinary Academy coined term called “Raw Fusion” where we merge the best of health, quality products, conventional baking techniques, and raw nutrient dense superfoods.

A portion of the curriculum is also directed towards making vegan yeasted and sweet breads as well as cold desserts including frozen pastries and cheesecakes.  

The course travels through the world of common omnivore desserts that use milk, egg, and other non vegan dairy products and shows alternative solutions found in the world of seeds, undersea plants, and advanced molecular gastronomy ingredients used by top Michelin Star restaurants.

Students also learn advanced plating and decorating techniques for both personal and professional uses.  These tricks and tips accommodate people that may be in a high volume production environment to others that may be in top fine dining establishments.

This course is the world’s most comprehensive practical and theoretical vegan pastry curriculum that enables graduating students to secure roles in leading restaurants, luxury yachts, and in the world of private fine dining. 

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  • 4
    Advanced Vegan Pastries

    Posted by Sebastian on 14th Jul 2017

    El curso te hace experimentar un ambiente multicultural, Tanto de las personas de todas partes del mundo que asisten a las clases, como de las diferentes recetas que hacemos y postres que creamos. Si desean tener experiencias en un ambiente único, esta cocina es la experiencia que probablemente buscas. Llevaré todo lo aprendido conmigo, de igual manera que se agradece el entusiasmo que dan al ser creativo al momento de crear platos.

  • 4
    Thais Lucchetti

    Posted by Thais Lucchetti on 5th Jul 2017

    I've leanerd a lot, macarons, meringue and entremet were the best part, I was really surprise with the result of the recipes. Very unique techniques!

  • 5

    Posted by Nathalie on 3rd Jul 2017

    Hacia tiempo que queria hacer un curso avanzado en pastelería Vegana ,la experiencia a sido buena . he aprendido algunas técnicas mas que me servirán para mi trabajo y para mi . son 2 semanas intensivas donde uno puede aprender y profundizar en los postres veganos. Luego Mallorca es una isla preciosa para descubrir mientras aprendes a hacer postres deliciosos!

  • 5
    Very Thorough Course

    Posted by Anonymous on 3rd Jul 2017

    I felt the pace of the course was suited to my learning style and very much look forward to going back through the material and trying out all the recipes at home! I appreciated instructors patient manner and presentation style which helped promote great enjoyment of the class.

  • 5
    foundations of vegan baking & pastry

    Posted by Adrienn (Hungary) on 2nd Jul 2017

    It's a good program to set you up with the foundations of baking or if you want to keep your pastry knowledge up to date, learn new techniques and kitchen hacks. We covered a big part of the pastry world, muffins, breads, danishes, macarons, raw, decorations., etc.. #vegancookingschool

  • 5
    From muffins to top desserts

    Posted by Emma on 1st Jul 2017

    I learned a lot of vegan baking and have now a good picture of what it is, from muffins to top desserts! Thank you all for sharing this time with me. I will be back for more courses!


  • 5
    An amazing experience! Thank you.

    Posted by Houda Hassaniyeh (Lebanon) on 30th Jun 2017

    As a student, I had the unique opportunity to receive hands-on training and comprehensive instructions every step of the way. I definitely think that the Vegan Gastronomy Culinary Academy is a great stepping-stone for those who are looking for a well-rounded program in the vegan cuisine. The Vegan Advanced Pastry Course that I had taken is an ideal program for those who want to learn solid fundamentals in a short amount of time. The class was small, 16 students to 3 and sometimes 4 instructors. Personal attention had been given to students and instructors were caring and attentive, not only in the kitchen, but how each of us had been doing as a person and not just as a student. The instructors had been incredibly knowledgeable and very encouraging to their students. It is a great institute. I learnt a lot. It was an amazing experience! Thank you Manuel, Stephanie, Jessica and Sandra for all your help, care and encouragement! #vegancookingschool

  • 4
    The building blocks of pastry

    Posted by Hannelore (Belgium) on 30th Jun 2017

    This course is really accessible for al levels. They start of the course with the basics so everyone can build up to the same level of knowledge. I really liked all the kitchen hacks that will make life a lot easier in my kitchen. They showed me how to make the pastries that had never worked out before at home and I got to find out a lot about the chemistry of pastry. Thanks to this course I will now be able to put together my own pastries and get creative!

  • 4
    Advanced Pastry

    Posted by Francesca - Savouring Seasons (Italy) on 30th Jun 2017

    The first week of the course taught me all the basics: sauces, fillings, crusts, etc. Each day built on the techniques from the days before: by the end I had a good overall knowledge to make the perfect pastry. The second week was definitely the more advanced part of the course: we learned to assemble high-end pastries with beautiful decorations. There was less hands-on experience than the level 1 course but I learned a lot more techniques to help me design more beautiful and tasty desserts.