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Techniques and Art of Professional Bread Baking

Techniques and Art of Professional Bread Baking at ICE Somewhere between craft and magic lives the art of bread baking.

The alchemy of mixing flour, yeast, salt and water gives us a remarkable variety of products whose seductive simplicity belies the difficulty of making them well. Artisanal bread is rapidly becoming an essential ingredient in any good meal, creating opportunity for those who master the baker’s art. It is a great time to become part of this vital and flourishing part of the food world.

ICE’s Techniques and Art of Professional Bread Baking program elevates and extends the core concepts from our award-winning Pastry & Baking Arts curriculum, for students who want to make bread the center of their culinary careers. This comprehensive, 200-hour program was developed and is led by ICE’s own Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery.

The program starts with the basic baking classes, covering a wide range of theory and practical bread baking skills, from basic hand preparations to more complex dough using preferments, sours and natural ferments. You will master the techniques of shaping including rolls, baguettes, boules, battards, fougasse, pizza, ciabatta, and many more.

Techniques and Art of Professional Bread Baking at ICE Beginning with the basics of ingredients and equipment, the program progresses through straight doughs pre-frements, natural and sour starters. With our strong emphasis on hand skills, you will master the techniques of shaping including rolls, baguettes, boules, battards, fougasse, pizza, ciabatta, and many more. Throught the course you will delve deeply into the theory that underlies the formulas, enabling the creativity of creating recipes of your own.

Bread is a truly global food and our curriculum reflects this diversity as it explores European specialty breads, and international specialties like pita and naan. You will also study Viennoiserie and show pieces

With the increasing prevalence of food allergies, bakers may want to diversify their offerings our curriculum includes gluten free, wheat free and other varities which will help you to serve this growing market sector.

While we believe that bread is an art, the reality is that it is also a business and success requires attention to the books as well as the ovens. Our program will give the key concepts and information you need to be successful.

Schedule & Tuition

Start Date: 4/28
Tuition: $9,132.93
Schedule: 12:30-5:30pm, Mon-Fri
Duration: 200 hours over 8 weeks

Start Date: 9/23
Tuition: $9,150.00
Schedule: 12:30-5:30pm, Mon-Fri
Duration: 200 hours over 8 weeks

Sallie Mae loans may be available to those who qualify.

Approved as licensed program by New York State Department of Education. This program is not within the scope of ACCSC accreditation. It is not designed to provide vocational training and is intended for students pursuing continuing education.

For more information or to register, contact an Admissions Representative.

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