PROFESSIONAL BREAD MAKING PROGRAM

This professional bread baking program is for both beginners and ammeter chefs and is designed to equip them with make variety of breads. This 9 day program , will be run by experienced chefs from the industry and will include the following: Module 1 (Food Safety, Weights, Measurements, Scaling & Conversions) Day 1 o Theory of Food Safety o Equipment o Practical for French Bread o Knife Skills Day 2 o Methods o Concepts of Artisan Breads o Pizza, Focaccia, Ciabatta Day 3 o Types of Flour o Baguette o Whole Wheat Bread o Multigrain Bread Day 4 o White Pan Bread o WWB Sponge o Milk Bread o Challah Day 5 o Mother Dough (Onion / Yeast) o Sour Dough o Bagel o Pita o English Muffin Module 2 (Bread, Rich Yeast, Doughnuts) Day 6 o Folding Techniques o Puff Pastry w/o yeast o Vole au Vent o Meat Pie o Brioche Day 7 o Puff Pastry with Yeast o Focaccia with Mother Dough o Croissant o Pain au Chocolat o Baba Savairn Day 8 o Cinnamon Rolls o Baguette with Mother Dough o Danish Day 9 o Pumpernickel o Fougasse o Pain de Camgne

This is for beginners. Cost includes uniform set, thermometer, recipe file & certificate by SCAFA

All materials will be provided.