Introduction to the Fundamentals of Bread Baking (Certificate)
Paris, France
DURATION
2 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 3,000
STUDY FORMAT
On-Campus
Introduction
The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs, or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.
These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.
Objectives
- Acquire knowledge and skills in traditional bread-baking
- Carry out and manage the production of French bread, specialty breads, and viennoiseries
Gallery
Admissions
Curriculum
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of the French language is not required to be admitted to the program, it is important for the internship and daily life in Paris.
Contents
- Understanding of the raw materials and professional equipment used in bread-baking
- Introduction to professional techniques, handling and working with bread dough:
- Fermentation
- Kneading
- Different types of pointage
- Dividing, rounding and shaping
- Proofing
- Baking (conduction and convection)
- Running a workstation following health and safety rules
- Storage and sale of products
Frequency
- Classes run from Monday through Friday
- A general week includes 35 hours
Learning Methods
- Demonstrations of professional skills
- Hands-on practice: students make all products themselves
- Applied technology training