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.
• 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 two reinforces the skills learned in course one and includes more advanced forms of shaping, including baguettes, rolls, loaf and whole wheat breads.
• 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 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.
• 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 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.
• 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.
• 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: 5/9
Schedule: 12:30pm-5:30pm, Mon-Fri
Duration: 200 hours over 8 weeks
Campus: New York
Sallie Mae loans may be available to those who qualify.
Click here to download ICE's Career Training program book list (effective July 1, 2016).
Click here to download ICE's Career Training program book list (effective September 1, 2017).
For more information or to register, contact an Admissions Representative.