Training Course:Fundamentals of Bread Baking (Certificate)School/Trainer:The Culinary Institute of America
Hyde Park, New York, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Whether in a restaurant or professional bakeshop, preparing breads in-house is an effective way of taking your business to the next level. In this foundation course, you will be introduced to the equipment, techniques, and methods necessary to prepare a variety of traditional-style rolls and breads.
As a participant of The Fundamentals of Bread Baking, you will:
Study weights and measures, ingredient functions, the four stages of mixing, and the 12 steps of the bread-baking process.
Become acquainted with such concepts as bakerę?percentages, desired dough temperature, and the total temperature factor.
Discuss the benefits of pre-ferments and learn to control the rate of fermentation.
Produce a selection of rolls and breads including flatbreads, soft pretzels, bagels, challah, pan bread, grissini, rye pullman, ciabatta, focaccia, and honey-wheat bread.
Assess the quality characteristics of a properly prepared bread product.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
1946 Campus Drive
Hyde Park, NY 12538
Jobs & Resumes: Hyde Park
Houses & Roommates: Hyde Park
Search other schools for Fundamentals of Bread Baking training resources.
Other training courses offered by The Culinary Institute of America:
Breakfast & Brunch Cookery
Charcuterie, Smokehouse, and Condiment Workshop
The Fundamentals of Flavor Dynamics: An Introduction
Garde Manger: The Art & Craft of the Cold Kitchen
Small Dishes, Big Flavors: Appetizers and First Courses
Techniques of Healthy Cooking
Soups, Stocks, and Sauces
Fundamental Baking Techniques
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen
Fundamentals of Cake Decorating
Gelato, Sorbet, & Ice Cream
Modern Plated Desserts
Industry Trends and Creative Menu Development
Controlling Your Bottom Line
Financial Understanding for Chefs
Frontline Leadership Skills
Remarkable Service
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