Bread Production Technician Course
Master every stage of commercial bread production, from scaling ingredients and mixing dough to baking, packaging, and quality control. This course gives you the technical knowledge and hands-on skills that bakeries need on the production floor. Whether you are starting out or levelling up, you will graduate ready to perform with confidence.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course covers the full bread production process, including ingredient functions, baker's percentages, dough mixing methods, fermentation control, and shaping techniques. You will learn how to operate deck, rack, and tunnel ovens and troubleshoot common baking defects. Post-bake handling, packaging, shelf life management, and sensory evaluation are also included. You will study food safety plans, HACCP methodology, lean production principles, and key performance indicators. By the end, you will have the technical foundation to work effectively as a bread production technician in a commercial bakery.
Elevify advantages
Develop skills
- Dough Development Control: Identify correct mixing stages and adjust techniques for consistent dough quality.
- Fermentation Management: Monitor and control bulk fermentation to achieve target dough maturity and flavour.
- Oven Operation: Set temperature profiles and steam injection for proper crust, crumb, and colour results.
- Quality Systems Application: Apply HACCP principles and corrective action tools to meet food safety standards.
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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