Curriculum from New York City’s Original Bread Artisan
ICE’s 200-hour professional bread baking course was developed by Chef Sim Cass, one of the founding bakers of New York City’s acclaimed Balthazar Bakery and one of the pioneers of the modern bread baking movement. Born and raised in the UK, 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 our nation’s now widespread passion for handcrafted bread, and 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 such outlets as The New York Times, Food Arts magazine and the Martha Stewart show.
Designed by Chef Sim Cass, ICE’s 200-hour Artisan Bread Baking program is an immersive, eight-week course designed for current food professionals, career changers or those aspiring to a future in artisanal bread. From mixing to fermenting, shaping, proofing and baking, you’ll master an incredible number of bread styles, come to understand essential concepts like proofing and learn what it takes to succeed in this growing sector of the food industry.
ICE's Artisan Bread Baking program is taught at ICE's lower Manhattan campus in Brookfield place, featuring 74,000 square feet of modern kitchens and teaching space. The program consists of 200 hours of instruction over the course of 8 weeks. With Chef Sim Cass as a guide, students will take a deep dive into the science of bread baking and learn the skills needed to create handcrafted breads. Students will also learn the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free bread baking—a significant and growing sector of the industry.
