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Course Description

In this 2-day course, we will cover the entire process of making croissants from scratch, with a focus on technique. Croissants fall into the category of "Viennoiserie", or rich, laminated French bread and pastry often filled with something delicious.

On day 1, we will prepare the ingredients for the dough, mix, and proof the dough. Following an overnight rest in the fridge, we will come back on day 2 to laminate, shape and proof, then fill and bake our Viennoiseries. Join us for this fun, engaging course that will change up your baking game!

Students are required to wear closed-toe shoes and bring a hat and apron to class.

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Enroll Now - Select a section to enroll in

Section Title
Laminated Dough (Croissant Making)
Section Schedule
Jun 23, 2026 to Jun 24, 2026
Type
Discussion
Days
T
Time
2:00PM to 6:00PM
Dates
Jun 23, 2026
Type
Discussion
Days
W
Time
10:00AM to 2:00PM
Dates
Jun 24, 2026
Schedule and Location
View Details
Contact Hours
8.0
Location
  • Culinary and Event Center
Delivery Options
Classroom  
Course Fee(s)
Tuition non-credit $140.00
Drop Request Deadline
Jun 16, 2026
Transfer Request Deadline
Jun 16, 2026
Section Title
Laminated Dough (Croissant Making)
Section Schedule
Jul 31, 2026 to Aug 01, 2026
Type
Discussion
Days
F
Time
5:00PM to 9:00PM
Dates
Jul 31, 2026
Type
Discussion
Days
Sa
Time
10:00AM to 2:00PM
Dates
Aug 01, 2026
Schedule and Location
View Details
Contact Hours
8.0
Location
  • Culinary and Event Center
Delivery Options
Classroom  
Course Fee(s)
Tuition non-credit $140.00
Drop Request Deadline
Jul 24, 2026
Transfer Request Deadline
Jul 24, 2026
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