Staggering laminated dough production

I teach a weekly bread class - 6 hours each time.  I am gearing up for Danish and Croissant dough.

Mixing, laminating, shaping, proofing, and baking will need to happen between 2 classes so....what do most of you suggest:

Mix and freeze dough on Week 1 and then laminate, shape, proof, bake on Week 2?

OR

Mix & laminate Week 1, then laminate, shape, proof, bake on Week 2?