Undergraduate Certificate in Croissant and Puff Pastry Production

Thursday, 19 February 2026 09:47:59

International applicants and their qualifications are accepted

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Overview

Overview

Undergraduate Certificate in Croissant and Puff Pastry Production


Develop your skills in the art of French pastry-making with our Undergraduate Certificate in Croissant and Puff Pastry Production.


This program is designed for those who want to master the techniques of creating flaky, buttery croissants and delicate puff pastry.


Learn from experienced pastry chefs and gain hands-on experience in a professional kitchen environment.


Understand the science behind yeast fermentation, laminating dough, and precise temperature control.


Expand your culinary knowledge and enhance your career prospects in the food industry.


Take the first step towards a career in pastry-making and apply now for our Undergraduate Certificate in Croissant and Puff Pastry Production.

Croissant and Puff Pastry Production is an exciting opportunity for aspiring pastry chefs to develop their skills in this specialized field. This undergraduate certificate program focuses on teaching students the art of creating flaky, buttery pastries that are both visually stunning and delicious. By mastering the techniques of croissant and puff pastry production, students will gain a competitive edge in the culinary industry. With career prospects in high-end bakeries, patisseries, and restaurants, graduates can expect a rewarding and challenging career. Unique features of the course include hands-on training, industry connections, and a focus on artisanal techniques.

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 Fermentation Techniques
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• Dough Preparation and Mixing Methods
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• Laminating and Folding Techniques for Flaky Pastry
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• Baking and Proofing Methods for Croissants and Puff Pastry
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• Pastry Dough Handling and Storage
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• Croissant and Puff Pastry Decorating and Finishing
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• Ingredient Selection and Quality Control for Pastry Production
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• Sanitation and Safety Protocols in Pastry Production
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• Advanced Pastry Techniques: Fillings, Toppings, and Glazes
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• Business and Marketing Strategies for Pastry Entrepreneurs

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 Undergraduate Certificate in Croissant and Puff Pastry Production

The Undergraduate Certificate in Croissant and Puff Pastry Production is a specialized program designed for individuals who want to gain expertise in the production of these delicate French pastries.
This program is ideal for those who have a passion for baking and want to develop their skills in a specific area of the industry.
Upon completion of the program, students will have gained the knowledge and skills required to produce high-quality croissants and puff pastry products.
The learning outcomes of this program include understanding the ingredients, techniques, and equipment used in the production of croissants and puff pastry, as well as the ability to apply this knowledge in a commercial setting.
The duration of the program is typically one year, although this may vary depending on the institution and the student's prior experience.
The Undergraduate Certificate in Croissant and Puff Pastry Production is highly relevant to the baking industry, particularly in the production of artisanal breads and pastries.
Many bakeries and pastry shops require skilled workers who can produce high-quality croissants and puff pastry products, making this program an attractive option for those looking to enter the workforce.
Graduates of this program can expect to find employment opportunities in a variety of settings, including bakeries, pastry shops, and restaurants.
The skills and knowledge gained through this program are also transferable to other areas of the baking industry, such as cake decorating and bread making.
Overall, the Undergraduate Certificate in Croissant and Puff Pastry Production is a valuable program for anyone looking to develop their skills in this specialized area of the baking industry.

Why this course?

The Undergraduate Certificate in Croissant and Puff Pastry Production is a specialized program that has gained significant importance in today's market. According to the UK's Food Standards Agency, the UK bakeshop industry is worth £2.5 billion, with the demand for artisanal bread and pastries on the rise. In 2020, the UK's bakery sector employed over 60,000 people, with a growth rate of 3.5% per annum.
Year Employment
2019 58,000
2020 60,100
2021 62,500

Who should enrol in Undergraduate Certificate in Croissant and Puff Pastry Production ?

Ideal Audience for Undergraduate Certificate in Croissant and Puff Pastry Production Our target audience includes passionate bakers, pastry enthusiasts, and individuals seeking a career in the food industry, particularly in the UK where the demand for skilled bakers is on the rise.
Demographics Our ideal learners are typically 18-30 years old, with a strong interest in baking and pastry-making. In the UK, this demographic is expected to grow, with the number of young people pursuing careers in the food industry projected to increase by 10% by 2025.
Skills and Interests Our ideal learners possess basic baking skills and a passion for creating delicious pastries. They are also interested in developing their knowledge of ingredient sourcing, food safety, and business management, which are essential skills for success in the industry.
Career Goals Our ideal learners aim to secure employment in high-end bakeries, patisseries, or start their own businesses. In the UK, this could include working for established companies like Paul Hollywood or Mary Berry, or becoming a renowned pastry chef in their own right.