Professional Bread & Baking Program

This module introduces you to the fascinating world of Swiss Bread and Baking. Learn how to create bread and unique special breads using state-of-the-art artisan production methods.

Bread & Baking

Bread & Baking Program

This professional European bread & baking program is structured to be provide a meticulous insight into the fundamentals of bread baking.

 

It takes the student through a journey from grain to bread, teaching them aspects of natural science, nutrition, different product groups of baked goods, raw materials, semi-finished goods and working techniques.

 3 LEVEL COURSE

Discover an overview of our Swiss certified bread and baking program below.

  • Introduction: Food Safety And Raw Materials

  • Dough Processing: Dough Temperature, Mixing And Kneading, Adding Time And Techniques Of Ingredients     

  • Fermentation Process: Micro FloraIn Dough & Techniques To Enhance Bread Quality

  • Pre Doughs: Polish And Fermented Doughs - Preparation Of Different Pre - Doughs

  • Main Bread Ingredients: Wheat

  • Braiding & Shaped Bread: Braiding Methods And Bread Design

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

FOUNDATION LEVEL
WEEK 1

FOUNDATION LEVEL

WEEK 1

  • Introduction: Food Safety & Hygiene

  • Bread Baking: Importance Of Scaling, Mixing, Kneading Molding And Shaping Dough

  • Rye Poolish, Pre-Ferment Dough, Cooked & Boiled Dough

  • Main Bread Ingredients: Wheat, Rye and Spelt

  • Baking Techniques: Long Fermentation

  • New Bread Recipes: Traditional & Rustic

  • Bread Cooling & Freezing: Storage & Reheating

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

INTERMEDIATE LEVEL
 
WEEK 2

INTERMEDIATE LEVEL

 

WEEK 2

  • Poolish: Poolish, Fermented Dough And Sourdough Starter

  • Fermented Dough: Retarded Dough’s, Sour Dough Starter

  • Retarded Dough: Boiled Doughs, Soaker, Sour Dough Starter

  • Boiled/Soaked Bread: Sour Dough, Mash

  • Sourdough & Special: Preparation, Testing, Tasting & Presentation

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

ADVANCE LEVEL
 
WEEK 3

ADVANCE LEVEL

 

WEEK 3

Specialized Short Courses

SAVORY SNACKS

2 DAYS COURSE 

Learn how to bake your all time favorite classics. This program covers all things savory such as quiche, pizza, breadsticks, savory strudels etc.

You'll learn:

  • Pizzas

  • Tarts

  • Quiches

  • Croissant

  • Puff Pastry

  • Strudel

  • Grissini Sticks

  • Introduction: Food Safety And Raw Materials

  • Dough Processing: Dough Temperature, Mixing And Kneading, Adding Time And Techniques Of Ingredients     

  • Fermentation Process: Micro FloraIn Dough & Techniques To Enhance Bread Quality

  • Pre Doughs: Polish And Fermented Doughs - Preparation Of Different Pre - Doughs

  • Main Bread Ingredients: Wheat

  • Braiding & Shaped Bread: Braiding Methods And Bread Design

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

  • Introduction: Food Safety & Hygiene

  • Bread Baking: Importance Of Scaling, Mixing, Kneading Molding And Shaping Dough

  • Rye Poolish, Pre-Ferment Dough, Cooked & Boiled Dough

  • Main Bread Ingredients: Wheat, Rye and Spelt

  • Baking Techniques: Long Fermentation

  • New Bread Recipes: Traditional & Rustic

  • Bread Cooling & Freezing: Storage & Reheating

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

  • Poolish: Poolish, Fermented Dough And Sourdough Starter

  • Fermented Dough: Retarded Dough’s, Sour Dough Starter

  • Retarded Dough: Boiled Doughs, Soaker, Sour Dough Starter

  • Boiled/Soaked Bread: Sour Dough, Mash

  • Sourdough & Special: Preparation, Testing, Tasting & Presentation

  • Bread Quality Evaluation: Evaluation Of Bread Quality & Display

ARABIC SWEETS

3 DAYS COURSE 

Experience the tradition of authentic Arabic sweets. This program offers both modern and traditional techniques in crafting Arabic sweets from scratch.

You'll learn:

  • Variants of Baklava

  • Different types of Kunafa

  • Basbousa

  • Qatayef

  • Mamoul

  • Halawat el Jibn