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Course Chapters

Learn it all. From the science to the art. Professional baking and pastry training in the comfort of your own kitchen for AED39 or $10 per month.


Week 1

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Week 2

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Week 3

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  • 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

Head Of Faculty
Chef Christiane Trilck

Chef Christiane is trained in Culinary at the RBZ University, Germany for three years as a Masterchef. Over a span of 20 years, she has been an executive pastry chef at The Waldorf Astoria, Versace Hotel, Madinat Jumeirah in the UAE, Intercontinental Phoenicia in Beirut & The Grove Watford. She has also worked with the British chocolate master, Tony Hoyle & Celebrity Chef, Jo Barza. Her training experience includes being a key pastry trainer for Hilton Hotels, Waldorf and Conrad Hotels across the Arabian Peninsula.


Courses Scheduled