 - 3 CLASSES
OVERVIEW
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 Have you ever dreamed of the unmistakable aroma of freshly baked Parisian bread coming from your own kitchen? Then this is the perfect class for you. Whether you're a professional or beginner baker, this intensive immersion in Parisian breads will give you the techniques and tricks you need to fill your oven with mouth-watering baguettes, sourdoughs, and country breads. Plus, you'll learn the history and evolution of the "classic" Parisian breads and build a solid baking foundation that will last a lifetime.
And you can do it all in a remarkably short amount of time. As one of The FCI's exciting new Cooking Clinics, Parisian Breads is designed to fit your schedule while delivering the same legendary standards of culinary instruction The FCI is famous for. You'll get the same world-class facilities, distinguished Chef-Instructors, and hands-on Total ImmersionSM training method our full-time students count on to propel them to the highest echelons of the industry. With this intensive approach, you'll be amazed how much you'll learn in just 12 class hours. You'll spend your class time immersed in the process of mixing, shaping, proofing, scoring, and baking some of the finest breads in the world. And you'll learn the finer points of bread-making that your instructors have picked up through years of training.
Each class begins with a brief discussion of science and theory, including the methods, terminology and specific equipment used by the professional baker. Then, in keeping with our Total ImmersionSM style, you'll get right to work. Faster than you could ever imagine, you'll:
- Create a wide variety of delicious baguettes and sourdoughs like pain bordelais and pain au levain, and country breads from the south of France
- Produce flavorful Parisian breads in a household kitchen or using commercial equipment found in the finest bakeries and restaurants
- Understand and implement the 12 steps of bread-making
- Calculate the ideal dough temperature to create consistently superior French breads
- Evaluate product quality based on flavor, appearance, structure, volume, and production timing
Our intensive approach ensures that anyone can take their baking skills to the next level in a very short amount of time. Whether that means perfecting your first loaf or discovering the key to improving your thousandth loaf, you'll see a difference in your kitchen right away.
Space is limited. Enroll today!  
Schedule 1
Tuesday, Wednesday, & Thursday, 5:30pm – 9:30pm
| Start |
End |
Cost |
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| September 2, 2008 |
September 4, 2008 |
$675 |
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If you teach people technique, they know how to cook. |
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Jacques Pépin
Dean of Special Programs |
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