Master the mysterious science and craft of artisanal loaves.
When you consider the simple ingredients that form the foundation of all breads—flour, yeast, salt and water—it’s truly remarkable how many varied bread products have been crafted by the hands of master bakers. From crusty baguettes to fluffy naan, simple white bread to complex whole grain loaves, the alchemy of bread baking is among the most fascinating and mysterious skills in the culinary world.
Today, artisanal bread is rapidly emerging as one of the leading trends in the food world, creating a wide range of opportunities for students seeking to master this elusive art. There has never been a better time to train in this vital and flourishing sector of the culinary industry.
ICE’s Techniques and Art of Professional Bread Baking program goes beyond the core concepts from our award-winning Pastry & Baking Arts curriculum, engaging students who want to make bread the center of their culinary careers. Developed by Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery, this 200-hour curriculum explores the history and craft of bread on a global scale—from traditional European loaves to pita and naan, as well as vienoisserie and even bread show pieces.
Beginning with the basics of ingredients and equipment, the program progresses through basic doughs, pre-ferments, natural and sour starters. With our strong emphasis on hand skills, you will master the techniques of shaping rolls, baguettes, boules, batards, fougasse, pizza, ciabatta, and more. Throughout the course you will delve deeply into the theory that underlies the science of bread, learning the core skills required to craft creative recipes of your own.
With the increasing prevalence of food allergies, our curriculum also touches upon gluten- and wheat-free bread baking, a significant and growing sector of the bread industry.
Finally, while we believe that bread is a subtle, hands-on art, we also believe in providing students with strong business skills. The program incorporates key concepts for managing the success of your bread ambitions—from small bakeries and product lines to bread baking for restaurant kitchens.
Schedule & Tuition
Start Date: 9/23
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.