4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Viennoiserie Course provides a straightforward, hands-on approach for reliably producing croissants and similar items, covering everything from choosing ingredients and the principles of lamination to shaping, proofing, and baking techniques. You'll learn to schedule weekend baking sessions, streamline your workflow, handle display and service, and use quality checks and problem-solving strategies that cut down on waste while enhancing texture, colour, and product consistency overall.
Elevify advantages
Develop skills
- Master lamination: precise turns, butter control, and perfect flaky layers.
- Design professional formulas: scale croissant dough, enrichments, and various options.
- Run efficient service: plan viennoiserie production, staffing, and station flow.
- Optimise baking: proof, bake, and colour viennoiserie for great lift, crispness, and shine.
- Troubleshoot defects: fix poor lift, leakage, sogginess, and dense or pale crumb.
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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