To train the passionate chefs of the future. To promote solid technique and craft. To foster the joy, artistry and camaraderie that is food. For those who wish to begin the journey of mastering their craft --Or those who simply love to cook.
The Bread Making Intensive is designed to give you a fundamental understanding of how to prepare and handle a variety of leavened doughs, to build your confidence and serve to inspire you.
This 3 part series provides an opportunity for any person who has an interest in Professional training but is unable to commit to a full time program.
The program is designed to provide you with the technical knowledge of Bread and Artisan Bread making as well as the proper practical skills required to make, shape and create amazing breads.
The student will master the steps of Dough Preparation and Bakers’ math.
The Professional Setting of the Program gives you a keen understanding of a day in the life of a Professional Culinary Student.
Upon graduating the student may proceed to Artisan Bread Intensive 2 and 3 where they will continue to the next levels of Bread Making Skills.
Lesson 1 : Kitchen Safety and sanitation, identifying and using Industry equipment. Flour Identification, Introduction to yeast, gluten, kneading, fermentation Straight dough mixing method, white pan bread (Herb and raisin variation)
Lesson 2: Bread Stages, Basic Farm bread and Shaping: Rolls and boules, scoring
Lesson 3 : Bagels, Pretzels and English Muffins
Lesson 4: Sandwich Loaves including Pullmans, Pain de Mie and oatmeal loaves
Lesson 5: Shaping Practice. Challah and Semolina loaves, Buttermilk Dinner rolls
Lesson 6: Final Exam and Practical
Payment in Full: Less 10% OR Two Payments: $2375.- Payments due on or before February 1st and February 13th., 2019