from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Viennoiserie Course provides a clear, practical system for consistent croissants and related products, from ingredient selection and lamination science to shaping, proofing, and baking profiles. Learn to plan weekend production, optimise workflow, manage display and service, and apply quality control and troubleshooting methods that reduce waste while improving texture, colour, and overall product reliability.
Elevify advantages
Develop skills
- Master lamination: precise turns, butter control, and flawless flaky layers.
- Design pro formulas: scale croissant dough, enrichments, and multiple variations.
- Run efficient service: plan viennoiserie production, staffing, and station flow.
- Optimise baking: proof, bake, and colour viennoiserie for 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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Course in PDF
