Artisan Bread Baking

Master the science and craft of bread baking alongside a bread legend in ICE's 200-hour Artisan Bread Baking program.

Certificate Program

The Techniques of Artisan Bread Baking

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 products have been crafted by the hands of master bakers. Today’s growing demand for artisanal breads offers bakers an incentive to widen their skill set and learn how to prepare specialties from the crustiest baguette to delicate croissants.

Quick Facts

Open House: August 8, 2018

Schedule: 12:30-5:30pm, Mon-Fri

Tuition: $9,150.00

Open House Registration

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

Train with New York City’s Original Bread Artisan

ICE’s 200-hour professional bread baking course was developed and is led 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 TimesFood Arts magazine and 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, as well as viennoiserie and even bread show pieces. Bread baking students will 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

Coursework Includes...

Beyond the skills needed to create handcrafted breads, students will learn about 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.

From recent culinary school graduates to established restaurateurs and pastry professionals, this intensive program offers advanced training for aspiring professional bread bakers of all levels. Gain the skill and guidance you need to make bread baking a part of your future in food.

Class Schedule for Artisan Bread Baking

Bread-170-72dpi_375x375.jpgDesigned and taught 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.

  • Hours: Mon-Fri, 12:30-5:30pm
  • Tuition: $9,150
  • Starts: 9/12

Combine business and culinary expertise to accelerate success.

Learn more about ICE's Double Diploma option.

Your Tuition Includes:

  • All Ingredients
  • Uniforms
  • Books
  • Knives
  • Bread Baking Tool Kit
  • Application Fee
  • All Applicable Taxes

Take the Next Step

The admissions process is the start of a lasting relationship with ICE. Your admissions representative will introduce you to the personal experience the school is known for. His or her mission is to understand your career goals, help you select the right program to fit your needs and ensure you find a class schedule that suits your lifestyle.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in bread baking. Attending culinary school is one of the best ways to begin the journey. ICE is ready to help you find your culinary voice.

12 Reasons Why You Should Choose ICE.

International Students

ICE is a hub of multiculturalism. We are proud to have students from over 44 countries, giving our classrooms a unique international character. New York is one of the most diverse and exciting food cities, providing international culinary students with opportunities for vibrant cultural experiences that include access to a vast array of ethnic restaurants, gourmet markets and culinary resources. It’s no wonder that so many international culinary students have chosen ICE as their passport to a rewarding and successful culinary career.

Learn about international students at ICE. 

Resources:

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.

Admissions Services

Applying to ICE

ICE Career Brochure

Bonus%20Misc-166-72dpi_375x375.jpgICE'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.

The Artisan Bread Baking program is constructed as follows:

 

Courses

Course 1

BREAD INTRO

40 hours

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.

Course Highlights:

• 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 2

ADVANCED SHAPES, BAGUETTES, ROLLS AND LOAF BREADS

40 hours

Course two reinforces the skills learned in course one and includes more advanced forms of shaping, including baguettes, rolls, loaf and whole wheat breads.

Course Highlights:

• 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 3

SPECIALTY BREADS

40 hours

Course three explores bread baking with rye and different grains in depth. The student will also master ethnic favorites from Northern to Southern Europe.

Course Highlights:

• 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 4

VIENNOISERIE AND MORE

40 hours

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.

Course Highlights:

• 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.

Course Highlights:

• 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

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

Tour the classrooms at ICE and you'll see diversity of age, experience, background and goals. Your classmates will come from all over the United States and around the world.

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.

Learn more about Student Life at ICE

* Note the Artisan Bread Baking program at ICE is not an accredited program.

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, '14