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THE ART OF INTERNATIONAL BREAD BAKING (240 HOURS) - 40 CLASSES
OVERVIEW | CURRICULUM | CALENDAR+FEES |
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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 ImmersionSM 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 expert bakers
Working closely with your Chef-Instructors, 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. You'll learn the basics and theory that help unravel the magic and mystery of bread. Including how factors like flour milling, rising time, kitchen humidity, and the weather can affect taste and texture—and how to adjust for consistently spectacular results.
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 and learn gluten-free baking techniques that meet the American Heart Association's stringent guidelines.
You'll discover differences in shaping, proofing, and baking techniques that can yield a high crust-to-crumb loaf or a floury, soft bread from the same dough. And you'll love every second of it.
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. Tips for consistency of product. Proper execution of mixing, fermenting, shaping, proofing, scoring, and baking. Flour identification and appropriate flour for each bread taught. History, regional differences, traditions, and evolution of French bread. Role in cuisine and daily life. Preparation of levain bread, baguettes, pain de mie, 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. History, regional differences, and evolution of breads. Shaping techniques, dough handling techniques, sourdough production techniques, and advanced soaker preparation methods. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking. Flour identification and appropriate flour for each bread taught and fruit/nut additions. Preparation of rye breads, challah, Russian black breads, kaiser rolls, traditional pumpnickel bread, yeast-raised sweet doughs, and classic German salt pretzels.
Unit 3:
Traditional Italian Breads
Ingredients, traditions, history, and sensibilities regarding Italian breads. History, regional differences, traditions, and evolution of breads. Properly execute mixing, fermenting, shaping, proofing, scoring, and baking. Flour identification and appropriate flour for each bread taught. Quantity production. Preparation of biga, doppio impasta (adding additional water to mixed dough) method, and using olive oil in classic doughs. Preparation of foccacia, pizza, ciabatta, Tuscan bread, Sicilian semolina bread, Sardinian flatbreads, Old World rolls, pocket flatbreads, and hand-formed breadsticks, iincluding 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. Use of nutritional whole grains like millet, spelt, buckwheat, and whole wheat. Overview of starting up a bakery: equipment, labor issues, and how to set up shop.
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.
Are you a recent high school graduate or a recent veteran of the military?
Contact your Admission representative to find out if you're eligible for a 15% tuition reduction.
Schedule 1: Day Schedule
Monday – Friday, 8:30am - 3:00pm
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End |
Price |
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| April 26, 2010 |
June 21, 2010 |
$ 9,600 |
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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.
The French Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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