Baker Course
The Professional Baker Course equips bakery professionals with precise techniques for dough management, fermentation control, and daily production planning. Learners master sourdough processes, proofing methods, oven scheduling, and quality assurance to produce consistent artisan bread at scale, minimising waste and ensuring high standards every day.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides a structured approach to bakery operations, teaching precise dough formulation, fermentation management, temperature control, shaping, proofing, and baking techniques for various products. Utilise practical tools like checklists, logs, and troubleshooting guides to enhance workflow efficiency, staff training, waste reduction, and consistent delivery of top-quality baked goods under real-world pressures.
Elevify advantages
Develop skills
- Master fermentation control including DDT, preferments, and sourdough scheduling.
- Precisely balance flour, hydration, salt, and enrichments in dough formulation.
- Execute professional shaping and baking for baguettes, boules, and rolls efficiently.
- Optimise bakery workflow with staffing, oven management, and production timelines.
- Implement quality control through troubleshooting crumb, crust, and flavour sensory checks.
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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