Enhance your bread-making repertoire beyond the commonplace breadbasket fare in four short weeks. Become trained in the competencies required to produce a variety of enticing breads, rolls and petite pains that discerning restaurant kitchens demand.

Our knowledgeable Chef-Instructors skillfully combine bread-making science and theory with hands on production to demonstrate the intricacies essential to preparing delicate baguettes, satisfying boules, pan loaves, even the humble crouton.

Each day’s class begins with a lecture detailing the fundamentals of bread production. Topics are designed to help you master the finer points of mixing methodology, how to derive accurate temperature calculations, the proper use of equipment and techniques for handling laminated and fermented dough.

When you enroll in Restaurant Bread Baking you’ll experience first hand how flour is milled. The FCI is the only culinary school known, to own and operate a precision crafted, Osttiroler flourmill, so this is a unique opportunity to learn the bread making process from start to finish.

The bulk of the class will be spent working in the same kitchens used for our career courses in the hands-on production of baking lean and enriched bread in a variety of ovens; deck, convection, and conventional. Attention to details taught by experts will prepare you for the most rigorous restaurant kitchen environments.

If you have an urge to specialize in the artful craft of restaurant bread baking this is the one course to help you rise to the challenge.

As a result of taking Restaurant Bread Baking, you will acquire the following:

• Knowledge of the proper use of tools and equipment used for bread baking.
• Familiarity with different leavening methods and uses
• Recognition of the proper mixing, fermentation, shaping, proofing, scoring and baking of bread
• Understanding of ingredient functionality in breads
• Understanding of quick breads and laminated dough
• Deftness in bread production for a restaurant kitchen
• Aptitude to consistently produce significant quantity of quality breads

At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.