6-Week Professional Baking & Pastry (Egg-Free) Certificate Course

The 6-Week Professional Baking & Pastry (Egg-Free) Certificate Course at Mejoria International School of Pastry is designed to provide a strong foundation in modern baking and pastry techniques using 100% egg-free methods. Through intensive hands-on training, students learn to create a wide range of bakery products including cookies (sweet and savory), brownies, cupcakes, muffins, cheesecakes, tea cakes, café-style bakes, and international puddings.

The program covers cake frosting, whipping cream design, nozzle work, fondant decoration, and celebration cakes, along with techniques for stacking and designing elegant wedding cakes. Students also learn to prepare tarts, quiches, laminated pastries, puff pastry, macarons, madeleines, and classic Parisian desserts such as entremets using egg-free formulations.

Bread making is an important part of the curriculum, including yeasted breads, international breads, enriched breads, and donuts, while also understanding gluten development and dough structure.

The course also introduces the world of chocolate with couverture basics, bean-to-bar understanding, ganache theory, compound chocolate, chocolate bars, truffles, and sugar confectionery.

Students gain a strong understanding of the science of baking ingredients and egg-free substitutions, along with healthy baking and allergy-friendly baking, including sugar-free, gluten-free, and vegan techniques.

To help students transition into the professional world, the program also includes costing, menu planning, basic food photography, equipment knowledge, and insights into setting up and operating a bakery unit—making it ideal for aspiring egg-free pastry chefs, bakers, and bakery entrepreneurs.