Learn the artistry of international bread baking in just eight weeks
A wonderful, steaming hot, fresh piece of bread is more than just one of life's simple pleasures. It's the opening act of an inspired meal. It's a centuries old symbol of many cultures and countries. And it's a comforting connection to home and family. At The French Culinary Institute, our Total Immersion^SM method can fully train you to bake a range of international artisan breads in eight exhilarating weeks. This is the kind of intense, hands-on training that's a hallmark of The French Culinary Institute.

Learn under the watchful guidance of a master baker
Working closely with a master baker until you become one yourself, you'll build an impressive repertoire that includes the crusty ciabatta and crunchy grissinis of Italy, the flours and sours of Germany, and the delicate baguettes of France. The immersion starts on day one, when you bake French Baguettes and Pain au Levain. You'll learn the basics and theory that help unravel the magic and mystery of bread. Including how factors like milling, water hardness, rising time, kitchen humidity, and the weather can affect taste and texture — and how to adjust for consistently spectacular results. You'll discover differences in shaping, proofing, and baking techniques that yield a high crust-to-crumb loaf, or a floury, soft bread — from the same dough. And you'll love every second of it.

Sharpen your competitive edge with advanced skills
You'll quickly move to more sophisticated skills and continue to build on the skills you've acquired. You'll bake with flour and sugar substitutes. Learn gluten-free baking techniques that meet the American Heart Association's stringent guidelines. Thinking about opening your own bakery? We’ll introduce you to the business side of bread and discuss concepts related to starting and managing your own business.

Unit 1:
Classic European Breads
Learn the basics of the professional artisan bread baking kitchen, including baker's math, measurements, ingredients, equipment, procedures, and vocabulary. Techniques for successful bread baking. Leavening methods and uses. Proper execution of mixing, fermenting, shaping, proofing, scoring, and baking of all breads. Flour identification and appropriate flour for each bread taught. Tips for consistency of product. Quantity production. History, regional differences, traditions, and evolution of French bread. Role in cuisine and daily life. Preparation of Levain Bread, Baguettes, Pain de Mie and Petit Pain de Restaurant, Fougasse, Le Pain Brioche, Croissant, Pain de Campaign, Pain de Meteil, yeasted flatbread, and Pain Complet.

Unit 2:
German and Middle European Whole Grain Breads
Ingredients, traditions, history, and sensibilities regarding German and Middle European whole grain breads, including Kaiser Rolls, and Russian Black Bread. History, regional differences, traditions and evolution of breads. Rye flours, shaping techniques, dough handling techniques, sourdough production techniques, and advanced soaker preparation methods. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking of all breads. Fruit/nut additions, traditional Pumpernickel bread, yeast-raised, sweet, rich doughs, and classic German salt pretzels. Flour identification and appropriate flour for each bread taught.

Unit 3:
Traditional Italian Breads
Ingredients, traditions, history, and sensibilities regarding Italian Breads. History, regional differences, traditions, and evolution of breads. Preparation of biga. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking of all breads. Flour identification and appropriate flour for each bread taught. Tips for consistency of product. Quantity production. The doppio impasta (adding additional water to mixed dough) method, Italian specialty breads, including Foccacia and Pizza. Tuscan bread, classic Italian steaming and drying techniques, Sicilian semolina bread, Italian baguette-style breads, and flatbread skills, including regional variations.

Unit 4:
Art of Advanced Bread Baking
An introduction to diabetic and gluten-free baking. Advanced braiding techniques, including molding, cutting, and assembling. Overview of starting up a bakery.

Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.

Schedule: 1: Daytime Schedule
Monday – Friday, 8:30am - 3:00pm

Start	End	Price
July 6, 2009	August 31, 2009	$ 9,275
September 14, 2009	November 6, 2009	$ 9,600

We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.