 - 3 CLASSES
OVERVIEW
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 If the only thing you enjoy more than the aroma of fresh-baked bread filling your kitchen is knowing that every loaf is actually good for you, this is the class for you. We designed the unique curriculum of Whole Grain Breads for bakers of all levels who have a passion for the finest breads and a desire to explore the nutritious, flavorful world of whole grains.
We also designed it to be extremely convenient. As one of The FCI's exciting new Cooking Clinics, Whole Grain Breads was made for experienced and home chefs with a strong drive to reach new heights, but not a lot of extra time on their hands. You'll get the same world-class facilities, distinguished Chef-Instructors, and intensive Total ImmersionSM training method The FCI is famous for in a course designed to fit your schedule. You'll be amazed how much you'll learn in just 12 rewarding class hours.
Focusing on breads made with whole wheat and rye flours, Whole Grain Breads covers both the art and science necessary to produce some of the most delicious rye and other whole grain breads. Our hands-on Total ImmersionSM training method means you spend less time watching and more time doing — mixing, shaping, proofing, scoring, and baking.Each class begins with a brief discussion of theory and fundamentals, including the methods, equipment, and language of the bread baker. Then roll up your sleeves and get to work under the guidance of the same Chef-Instructors who teach our career students. In typical FCI fashion, classes are fast-paced, inspiring, and fun. You'll:
- Learn to make delicious, bakery-caliber multi-grains, musli rolls, whole wheats, rye flours, and many other types of whole grain breads
- Learn to bake both at home or using commercial equipment found in bakeries and restaurants
- Understand and implement the 12 steps of bread-making
- Learn to bake with both rye flour and wheat flour
- Understand proper mixing, fermentation, shaping, proofing, scoring, and baking techniques for a variety of whole grain breads
- Learn the critical importance of dough temperature and how to calculate it
- Discover different processes for producing rye bread, such as the "falling oven" method
- Learn the nutritional value of whole grain breads compared to breads made with white flours
With our intensive, hands-on approach, anyone can perfect the art of baking great-tasting, nutritious whole grain breads in a very short amount of time. Whether your stage is one of New York City's hottest restaurants or simply your own kitchen, our expert faculty will teach you secrets that will make your taste buds — and the rest of your body — happy for a long time to come. Space is limited. Enroll today!  
Schedule
At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.
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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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