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.
Marvin McKinney
Founder & CEO
3 LEVEL COURSE
Discover an overview of our Swiss certified bread and baking program below.
FOUNDATION LEVEL
WEEK 1
- 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
INTERMEDIATE LEVEL
WEEK 2
- 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
ADVANCE LEVEL
WEEK 3
- 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
Pastry & CONFECTIONERY Program
This program demonstrates how to produce classic confections while offering in-depth knowledge in the art and science of pastry, ice cream and chocolate making.
It subjects students to various principles of confectionery including product groups, nutrition, plating of finished products, working with different ingredients and techniques.
Marvin McKinney
Founder & CEO
3 LEVEL COURSE
Discover an overview of our Swiss certified pastry,chocolates & ice cream program below.
FOUNDATION LEVEL
WEEK 1
- Sweet Paste
- Sponge Mixtures And Different
- Production Method
- Rolled Sponge
- Lady Fingers Biscuit
- Gluten Free Chocolate Sponge
- Sugar Processing-Boiling Sugar
- And How To Measure Density
- Crème And Curds
- Fruit Mousses and Fruit Sauces
- Fillings
- Meringue Mixtures
- Butter Meringue Mixtures
- Pound Cake
- Frangipane Mixture
- Pudding & Custard
- Cakes & Tarts
- Yeast Dough
- Parfait
- Frozen Mousse
- Classic Basic Desserts
- (Panna Cotta, Crème Caramel,Crème Brulee)
INTERMEDIATE LEVEL
WEEK 2
- Choux Paste
- Ice Cream Cakes
- Classic Cakes In Contemporary /Modern
- Presentation With Different Techniques
- Tiramisu
- Chocolate Mousse and Chocolate Brownies
- Passion Fruit Entremets
- Butter Cream
- Baked Cheesecake
- Carrot Cake
- Apple Tart Tatin
- Mille Feuille
- Black Forest Cake
- Austrian Apple Mouse Cake
- White Chocolate & Coffee Entremets
- Milk Chocolates With Pear & Saffron Center
- Crunchy Chocolate Cake
- Individual Cakes For Lobby Display Or Shops
- DECORATIONS:
- Fruit Gels - Microwave Sponge
- Chocolate Glazes - Shiny Mirror Glazes
- Cremeux - Brandy Snaps
ADVANCE LEVEL
WEEK 3
- Tempering Chocolates
- Chocolate Decoration
- Different Ganaches
- Pralines
- Chocolate Bars
- Modern Contemporary Plated Desserts
- Modern Small Buffet Items
- Molecular Recipes
- Petit Fours
