Introduction course about viennoiserie and croissants
In this course, you will gain an understanding of what viennoiserie production involves. You'll learn about the necessary equipment and ingredients, develop your own product assortment, and explore packaging nuances.
Lesson 1
  • Ingredients used in bakery
  • Quality standards for different ingredients
  • Essential equipment for viennoiserie
  • Laminating machine and proofer
  • Convection and deck oven difference
  • Food cost calculation
Lesson 2
  • Types of croissants and viennoisery products
  • Product assortment
  • Decoration types and techniques
  • Different viennoiserie shapes/sizes
  • Seasonal positions
Lesson 3
  • Packaging for viennoiserie products
  • Main rules to extend the shelf life
  • Storage of ready made product
Lesson 4
  • Pear strudel
  • Filling with pears and dry fruits
  • Preparation of special strudel dough
  • Finishing and final presentation
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