Whole grain bread in oven

Artisan Bread Baking

Explore the science and craft of bread baking in ICE’s 200-hour Artisan Bread Baking course, designed by bread legend, Chef Sim Cass.

Certificate Program

The Techniques of Artisan Bread Baking

When you consider the humble ingredients that form the foundation of all bread products — flour, yeast, salt and water — it’s remarkable how many varied creations can be dreamt up by master bakers. The demand for artisanal bread is high and continues to grow, making right now a great time for bakers to widen their skill sets. 

Bread techniques cover a wide range of sought-after skills. From the ability to shape the perfect, crusty loaf of sourdough to the patience to coil the most delicate croissant — bread knowledge is a huge asset for many culinary professionals.

Quick Facts

Course Name: The Techniques of Artisan Bread Baking

Course Duration: 8-14 weeks

Class Times: afternoon and evening

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ICE Dean of Bread Baking Sim Cass with Professional Bread Baking ICE students in class

Curriculum from New York City’s Original Bread Artisan

ICE’s 200-hour professional bread baking course was developed by Chef Sim Cass, a pioneer of the modern artisanal bread movement and a founding baker at New York City’s acclaimed Balthazar Bakery. Born and raised in the UK, Chef Sim was among the first bakers to introduce New York City diners to naturally fermented, European-style breads. Today, his signature darkly toasted loaves continue to inspire bakers across the world. Thanks to his expertise, Chef Sim serves as a consultant for some of the world’s most respected restaurants, bakeries and bread baking schools. He has also been featured in The New York Times, Food Arts magazine and on the "Martha Stewart Show.”

Discover Bread Traditions from Around the Globe

Explore the history and craft of bread baking on a global scale. From traditional European loaves to specialty breads like pita and naan to viennoiserie and special bread showpieces, students craft recipes from across the world. Students also examine the science of bread and develop the core skills required to craft creative adaptations of traditional recipes.

Freshly baked breads are removed from the oven to cool at the Institute of Culinary Education

Explore Contemporary Bread Topics

Along with the skills needed to create handcrafted breads, the curriculum also includes instruction on the logistics and management involved in large- and small-scale bread production facilities. The course also covers contemporary bread topics, such as baking for people with food allergies and gluten-free bread baking, both of which comprise a significant and growing sector of the industry.

From home bakers to culinary school graduates to established restaurateurs and pastry professionals, this intensive course offers advanced training for aspiring professional bread bakers of all levels. We will teach you the skills and give you the guidance you need to make bread baking a part of your future in food.

Study at the Campus of Your Choice

ICE Chef-Instructor Sim Cass leads a class in front of a bread ovenTo provide the utmost flexibility, you can pursue your bread-baking training in-person at an ICE campus in New York or Los Angeles. We offer a wide variety of schedule options, including afternoon or evening schedules depending on which campus you choose. Classes meet between two and five times per week.

Tuition includes a bread-baking tool kit, knives, uniforms, books and ingredients so you're fully equipped for your kitchen classroom from day one. Visit our Tuition and Discounts page for complete information on the cost for specific class dates and times.

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NEW YORK: Afternoon (8 weeks)

  • Hours: Mon.- Fri., 12:30-5:30 p.m.
  • Start Date: August 13
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LOS ANGELES: Evening (14 weeks)

  • Hours: Tues., Weds., Thurs. 5 p.m. — 10 p.m.
  • Start Date: TBD
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LOS ANGELES: Morning (9 weeks)

  • Hours: Mon. — Fri., 6:30 a.m. — 11:30 a.m.
  • Start Date: TBD

Tuition Discount

Students can qualify for a tuition discount worth up to $1,500 by enrolling in The Techniques of Artisan Bread Baking and one of ICE’s career training programs.  


Take the Next Step Toward a Culinary Career

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the culinary arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in food. ICE is ready to help you find your culinary voice and achieve your culinary career dreams.

12 Reasons Why You Should Choose ICE.

International Students

Like the cities our campuses inhabit, ICE is a hub of multiculturalism. We’re proud to have had students from 44+ countries choose ICE for their career training and we celebrate the unique perspective an international student body provides. International students have the opportunity to gain knowledge and hands-on experience in America’s major food cities, by attending our New York City or Los Angeles campuses. It’s no wonder students come from around the world to Find Their Culinary Voice at ICE.


Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

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Image removed.ICE's Artisan Bread Baking course is taught at both of ICE's in-person campuses: New York City and Pasadena, California. The course consists of 200 hours of instruction over consecutive weeks. Students will take a deep dive into the science of bread baking and learn the skills needed to create artisanal handcrafted breads. The course also covers the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free baking — a significant and growing sector of the industry.

The Artisan Bread Baking course is constructed as follows:

Topic 1


40 hours

This topic focuses on the ingredients, equipment and theory behind professional bread baking. The student will be taught the steps of dough preparation, baker’s math and the difference between straight-doughs and pre-ferments. The student will be introduced to the business applications of bread baking, including costing and profit margins.


  • Ingredients and terms, theory including flour grading and content, equipment 
  • Mixing, fermenting, shaping, proofing, baking and cooling 
  • Introduction to business – costing application 
  • Making bread by hand vs. machine 
  • Baker’s percentages
  • Pre-ferments, levain and poolish, natural ferment 
  • Understanding different flours and their impact on bread baking 
  • French white, country white, olive and nut twists, potato onion bread 
  • Shaping boules, rolls, bâtards, clovers, bannetons and fendu
Topic 2


40 hours

Topic two reinforces the skills taught in topic one and then builds upon them with dough shaping, including baguettes, rolls and loaf breads. The student is introduced to the utilization of different flours during the bread baking process and gains a comprehensive, hands-on experience as to the impact these flours have on the final product. 


  • Baguettes, whole wheat baguettes, sourdough baguettes 
  • Shaping and scoring – epi, petits pans, ficelle, twists, circles, etc. 
  • Using old dough 
  • Retarding process 
  • Kaiser rolls, sweet rolls, pain de mie, hamburger buns and Pullman loaves
  • Baker’s percent review and computer programs
Topic 3


40 hours

Topic three explores bread baking with rye and different grains in depth. The student will also be taught international favorites from Northern to Southern Europe.


  • Wheat and rye breads, multigrain bread, fig bread and oat honey bread 
  • Flat breads, pita and naan 
  • Fougasse, ciabatta and focaccia 
  • Pizza and calzone 
  • Pretzels, bagels, bialy and varieties 
  • Bread sticks and shaping techniques
Topic 4


40 hours

Topic four takes an in-depth look at viennoiserie, from breakfast pastries to festive sweet breads. The student will gain the skills to produce top quality croissants and Danish. During this course, students will experience an emphasis on presentation and display of their final products. Finally, students work with dead dough to design and create a bread centerpiece.


  • Brioche, chocolate bread and sweet buns 
  • Pannetone, kugelhopf, stollen, challah bread and braiding 
  • Doughnuts, croissant and Danish 
  • Decorative doughs – dead dough with natural colors
Topic 5


40 hours

Topic five teaches students how to utilize natural ferments. The student will prepare artisan breads using age-old techniques. There’s ample opportunity to explore alternative forms of flour and rising in this course. Students will be introduced to the business management aspect of opening their own bread bakery.


  • Sourdough, natural ferment – levain, boules and bâtards 
  • Rye wheat, seigle, 90% rye, beer bread and 4-pound rye breads 
  • Whole wheat levain natural ferment 
  • Gluten-free and alternative flours 
  • Vegetarian macrobiotic, rice and corn bread (no yeast) 
  • Decorative lame work

The Most Critical Connections of Your Career Are Often Right Next to You.

Tour the classrooms at ICE New York or ICE Los Angeles and you'll see students of all different ages, experiences, backgrounds and career goals. 

Some are at the start of their careers, studying at ICE to become professional bread bakers or to open their own bakery or café. Others have already worked in the industry and want to sharpen their skills in pursuit of better opportunities. All will be working and growing alongside you as you learn together.

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Baguettes on sheets trays on a speed rack at the Institute of Culinary Education

"Chef Sim attempts to make each class as calm and “zen” as possible. Plus, he makes a mean baguette!"

Sharon Ho
Pastry Arts Graduate