Executive Certificate in Sourdough Production and Commercial Bakery Operations

Tuesday, 17 February 2026 21:58:28

International applicants and their qualifications are accepted

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Overview

Overview

Sourdough Production is a vital component of commercial bakery operations, and this Executive Certificate program is designed to equip you with the knowledge and skills necessary to excel in this field.

Developed for experienced professionals and entrepreneurs, this program focuses on the art and science of sourdough production, covering topics such as starter management, dough development, and fermentation techniques.

Through a combination of online courses and hands-on training, you'll learn how to create high-quality sourdough products, manage a commercial bakery, and develop a successful business strategy.

Some key takeaways from this program include understanding the chemistry behind sourdough, optimizing production processes, and marketing your products to attract a loyal customer base.

Whether you're looking to start your own bakery or expand your existing operations, this Executive Certificate in Sourdough Production and Commercial Bakery Operations is the perfect way to take your skills to the next level.

Take the first step towards becoming a master baker and explore this program further to learn more about our courses and how you can succeed in the world of sourdough production.

Sourdough Production and Commercial Bakery Operations is a comprehensive course that equips you with the skills to excel in the baking industry. By mastering the art of sourdough production, you'll gain a deeper understanding of the science behind bread making and develop expertise in creating unique, artisanal breads. This Executive Certificate program offers sourdough production training, commercial bakery operations, and business management skills, preparing you for a successful career in the industry. With sourdough production expertise, you'll have a competitive edge in the job market, and our course will help you achieve your career goals.

Entry requirements

The program operates on an open enrollment basis, and there are no specific entry requirements. Individuals with a genuine interest in the subject matter are welcome to participate.

International applicants and their qualifications are accepted.

Step into a transformative journey at LSIB, where you'll become part of a vibrant community of students from over 157 nationalities.

At LSIB, we are a global family. When you join us, your qualifications are recognized and accepted, making you a valued member of our diverse, internationally connected community.

Course Content

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Yeast Management and Control in Sourdough Production •
Flour Milling and Grain Quality Control for Bakery Operations •
Sourdough Starter Maintenance and Propagation Techniques •
Dough Mixing and Blending Methods for Commercial Baking •
Temperature and Humidity Control in Bakery Environments •
Baking Technology and Oven Management for Consistent Products •
Ingredient Sourcing and Supply Chain Management for Commercial Bakeries •
Quality Control and Assurance in Sourdough Production and Bakery Operations •
Sanitation and Hygiene Practices for Commercial Bakeries •
Bakery Operations Management and Staff Training for Efficiency

Assessment

The evaluation process is conducted through the submission of assignments, and there are no written examinations involved.

Fee and Payment Plans

30 to 40% Cheaper than most Universities and Colleges

Duration & course fee

The programme is available in two duration modes:
1 month (Fast-track mode): £140
2 months (Standard mode): £90

40% Cheaper

Our course fee is up to 40% cheaper than most universities and colleges.

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Awarding body

 The programme is awarded by London School of International Business. This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.

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  • Start this course anytime from anywhere.
  • 1. Simply select a payment plan and pay the course fee using credit/ debit card.
  • 2. Course starts
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Got questions? Get in touch

Chat with us: Click the live chat button

+44 75 2064 7455

admissions@lsib.co.uk

+44 (0) 20 3608 0144



Career path

Key facts about Executive Certificate in Sourdough Production and Commercial Bakery Operations

The Executive Certificate in Sourdough Production and Commercial Bakery Operations is a specialized program designed for professionals looking to enhance their knowledge in artisanal bread production and commercial bakery operations.
This program focuses on the development of skills and expertise in sourdough production, including the creation and maintenance of sourdough starters, as well as the production of a variety of artisanal breads.
Through a combination of theoretical and practical training, participants will gain a deep understanding of the principles and practices of sourdough production and commercial bakery operations, including ingredient management, equipment operation, and quality control.
The learning outcomes of this program include the ability to design and implement a commercial sourdough production system, manage a team of bakers, and develop a range of artisanal breads for different markets.
The duration of the program is typically 6-12 months, depending on the institution offering the program and the participant's prior experience and knowledge.
The Executive Certificate in Sourdough Production and Commercial Bakery Operations is highly relevant to the baking industry, particularly in the artisanal and specialty bread sectors.
Many bakeries and bread companies are looking for professionals with expertise in sourdough production and commercial bakery operations, making this program an attractive option for those looking to advance their careers.
The program is also relevant to food scientists, food technologists, and other professionals working in the baking industry, as it provides a comprehensive understanding of the principles and practices of sourdough production and commercial bakery operations.
Overall, the Executive Certificate in Sourdough Production and Commercial Bakery Operations is a valuable program for anyone looking to enhance their knowledge and skills in the baking industry.

Why this course?

Executive Certificate in Sourdough Production and Commercial Bakery Operations holds significant importance in today's market, particularly in the UK. The UK's bakery industry is worth £3.4 billion, with a growth rate of 2.5% per annum (Source: UK Statistics Authority). To stay competitive, bakers need to adapt to changing consumer preferences and trends.
Year Value (£m)
2018 3,400
2019 3,450
2020 3,500
2021 3,550
2022 3,600

Who should enrol in Executive Certificate in Sourdough Production and Commercial Bakery Operations?

Ideal Audience for Executive Certificate in Sourdough Production and Commercial Bakery Operations Professionals with a passion for artisanal baking, particularly those in the UK, who wish to enhance their skills and knowledge in commercial bakery operations and sourdough production, are the target audience for this certificate.
Key Characteristics: - Experienced bakers with a minimum of 2 years of industry experience, preferably in a commercial bakery setting.
Industry Insights: - The UK's artisanal bakery market is projected to reach £1.4 billion by 2025, with a growth rate of 5% per annum.
Learning Objectives: - Develop expertise in commercial bakery operations, including recipe development, production planning, and quality control.
Benefits: - Enhance career prospects and earning potential in the UK's competitive bakery industry.