Explore the Craft of Bread Baking
...at the No. 1 Ranked Culinary School in America*
Make more than 45 bread varieties over the course of multiple weeks while studying science, the art of handcrafting, ingredients, desserts and decorating. The curriculum also covers how to open a bakery and business applications.
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Gain advanced training to prepare specialties from the crustiest baguette to the flakiest croissants.
- The 200-hour course was designed by Chef Sim Cass, a pioneer of the modern bread baking movement as one of the founding bakers of New York City’s famous Balthazar Bakery.
- Classes are taught by instructors with extensive pastry and bread experience in the industry.
- Practice mixing, fermenting, shaping, proofing, baking and cooling.
- Explore ingredients, including types of flour and grains and their impact on baking.
- Craft specialty loaves like ciabatta, focaccia, naan and pita.
- Try traditions from around the world, including ficelle, kugelhopf, pannetone, petits pains and stollen.
- Elevate American favorites from pizza and calzones to bagels, bialys, bread sticks, doughnuts and pretzels.
Continuing Education Courses
- Artisan Bread Baking is a multi-week class that concludes with a certificate.
- ICE career program students and graduates receive a 15% discount on enrollment in the bread course.
- Small class sizes ensure individual guidance from our chef-instructors.
- Bread students are eligible for a dual diploma discount when enrolling in Restaurant & Culinary Management.
Our New York City and Los Angeles campuses offer advanced opportunities for creativity and community:
- Ranked the "No. 1 Culinary School in America"*
- Bread kitchens boast three-tiered steam-injected bread ovens and industrial mixers for production-level baking.
- Labs outfitted with cutting-edge modernist equipment.
- The nation’s first education-focused bean-to-bar chocolate lab at the New York Campus.
- An indoor hydroponic herb garden and vegetable farm at the New York Campus.
- Digital course materials.