This introductory European bread and baking program is for any individual who wants to upgrade their baking knowledge and technical skills. They will learn how to create special breads and understand the underlying science of making great breads.
Introduction: Food safety and raw materials
Dough Processing: Dough temperature, mixing and kneading, relevance of timing.
Fermentation Process: Microflora in doughs and techniques to enhance bread quality.
Pre-Doughs: Poolish 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 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 enrol 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.