ART OF INTERNATIONAL BREAD BAKING - 240 HOURS
OVERVIEW | CURRICULUM | START DATES+TUITION | SPECIAL PRICING
APPLY NOW

overview

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 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.

curriculum

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.

The French Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).

start dates + tuition

Please note: Classes are limited to 12 students per session and tend to fill quickly. If the class you select is full, we'll enroll you in the next available class with the same schedule.

Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates. 

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

Start	End	Price
September 13, 2010	November 5, 2010	$ 10,500
November 29, 2010	January 27, 2011	$ 10,500

Evening Schedule
Monday – Friday, 5:00pm - 11:00pm

Start	End	Price
September 27, 2010	November 19, 2010	$ 10,500

Tuition includes application fee, uniform, utensil kit, and all books and supplies.

special pricing

The French Culinary Institute offers special tuition pricing for select students enrolling in career programs. View the criteria below to see if you're eligible, or contact your Admission representative for more information.

Recent High School Graduates
If you're between 17 and 20 years old and hold a valid high school diploma dated within two years of your start date, you may be eligible for 10% tuition reduction off the cost of our Classic Culinary Arts, Classic Pastry Arts, or Art of International Bread Baking programs.

Recent Military Veterans & Their Spouses
If you’re a recent military veteran and have been officially discharged within 24 months of your start date, you may be eligible for a 15% tuition reduction off the cost of our Classic Culinary Arts, Classic Pastry Arts, or Art of International Bread Baking programs. The spouses of recent military veterans or service members on active duty may also qualify.