The intermediate bread and baking program is for any individual who wants to upgrade their baking knowledge and specialize in the art of bread making. This program is also ideal for professional chefs who are looking to advance their career and specialize in bakery operations.
Introduction: Food safety and hygiene
Bread Baking: Importance of scaling, mixing, kneading, molding and shaping the dough.
Rye Poolish, pre-ferment dough, cooked and boiled dough.
Main Bread Ingredients: Wheat, spelt and rye.
Baking Techniques: Long fermentation.
New Bread Recipes: Traditional and rustic.
Bread Cooling and Freezing: Storage and reheating.
Bread Quality Evaluation: Evaluation of bread quality and display.
Terms & Conditions:
All Fees indicated above are inclusive of VAT.
The discounted price courses entitles students to pay in full in advance, with the advantage of completing the courses within ONE year from date of payment.
Professional Courses – Minimum of 1 year of professional work experience required to enroll for any foundation course.
Non-Professional Courses – No work experience required to enter any foundation course.
Above fees include training costs, learning materials, printed course work and ingredients.
Above fees DO NOT include cost of visa, flights, accommodation and food.
All certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.
Course timings are between 8 am to 5 pm, Sunday to Thursday.
IMPORTANT: We DO NOT arrange accommodation, flights or transportation; however we can suggest options if required.