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Bread Baking Course Curriculum

COURSE 1 – BREAD INTRO (40 hours)

This course focuses on the ingredients, equipment and theory behind professional bread baking. Students will master dough preparation, presentation, baker’s math and have a complete understanding of straight doughs and pre-ferments. Students will also be introduced to the business applications of bread baking, including costing and profit margins.

Course Highlights:

• Introduction to mixing, fermenting, shaping, proofing, baking and cooling
• Making bread by hand vs. machine
• Calculating and using baker’s percentages
• Pre-ferments, natural ferments, levains and poolish
• Understanding different flours and their impact on bread baking
• French white, country white, olive and nut twists, potato onion bread
• Shaping boules, bâtards, clovers, bannetons and fendu
• Introduction to product costing

COURSE 2 – ADVANCED SHAPES, BAGUETTES, ROLLS AND LOAF BREADS (40 hours)

Course two reinforces the skills learned in course one and includes more advanced forms of shaping, including baguettes, rolls, loaf and whole wheat breads.

Course Highlights:

• Master shaping and scoring – baguettes, pain d’epi, petits pains, ficelle, and twists
• Rolls and loaf breads—kaiser rolls, sweet rolls, pain de mie, hamburger buns, pullman loaves

COURSE 3 – SPECIALITY BREADS (40 hours)

Course three explores bread baking with rye and other alternative grains. The student will also master signature ethnic breads from around the world. Additionally, to experience the industry first hand, students will take exclusive off-site tours of popular local bakeries.

Course Highlights:

• Wheat and rye breads, multi-grain bread, fig bread, oat honey bread
• Flatbreads, pita, naan
• Fougasse, ciabatta, focaccia
• Pizza and calzones
• Pretzels, bagels, bialys, bread sticks

COURSE 4 – VIENNOISERIE AND MORE (40 hours)


Course four takes an in-depth look at viennoiserie, from breakfast pastries to festive sweet breads. The student will also gain the skills to produce top quality croissant and Danish. Presentation and display of final products will be emphasized. Finally, students challenge their creativity as they use decorative dough to design a bread centerpiece.

Course Highlights:

• Brioche, chocolate bread, sweet buns
• Pannetone, kugelhopf, stollen, challah bread and braiding
• Doughnuts, croissant, danish
• Decorative doughs with natural colors

COURSE 5 – NATURAL FERMENT, SOUR DOUGH AND RYE BREADS (40 hours)

Course five centers on understanding, preparing and utilizing natural ferments. The student will prepare artisanal breads using classical techniques. There is also ample opportunity in this course to explore non-yeasted, gluten-free and alternative flour breads. Instruction on how to open a bakery is also included.

Course Highlights:

• Sour dough natural ferments—levain, boules and bâtards
• Rye, wheat, seigle, 90% rye, beer bread, 4 pound rye breads
• Gluten-free and alternative flour breads
• Vegetarian macrobiotic, yeast-free bread
• Decorative lame work
• How to open a bakery

Schedule & Tuition

Start Date: 4/18
Tuition: $9,150.00
Schedule: 12:30pm-5:30pm, Mon-Fri
Duration: 200 hours over 8 weeks

Sallie Mae loans may be available to those who qualify.

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