Course Offerings

Workforce Education

Beginning Artisan Bread Baking

Would you like to have a career in the food service industry - making bread? This hands-on course will help you get there! You'll learn how to turn flour, water, salt, and yeast into dough that bakes properly and results in a perfect crust and crumb. You'll learn processes and methods, from pre-fermentation to mixing and shaping dough into the perfect loaf, and build the fundamental skills to hand craft bread for an artisan bakery, café, or high-volume restaurant. The course also covers baking terminology, safe food handling (ServSafe), proper equipment use, and attitude development for work in a kitchen environment. You'll be ready to work on day one!

Course Objectives

Outline of Instruction

Week 1 Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling, Stages of Mixing Bread Dough
Week 2 Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough
Week 3 Indirect Fermentation Lean Dough & Indirect Fermentation ( Enriched Dough)
Week 4 Rolls/Knotted Rolls technique
Week 5 Sweet Doughs technique
Week 6 Servsafe Instructions & Exams
Week 7 Final Exams.
Alternate techniques related to the topic will be discussed throughout the course.


Contact Hours

57

CEUs

1

Industry Standard, State or National Certification

Certification

Servsafe

Website

Servsafe.com

Certification Learning Outcomes/Requirements

Students will receive the ServSafe Certification ( National Restaurant Association)


CE or CU Articulation

No

Prerequisites

None

Learning Supplies Needed

Supplies and handouts will be provided to the students in the class for in-person class only. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. For online classes, students will need a laptop with a camera. Textbook: Professional Baking, 7th Edition. Students can rent the eText for 120 or 150 days purchase the book, they can do so directly through Wiley Publication.120 day eText rental: $39.00 or 150-day eText rental: $45.00.
Perpetual eText ISBN: 9781119364429 Net price to the Bookstore: $112.50
Students will need to purchase ServSafe 7th Edition Managers Book (ISBN 9780134812335 ) . with the Servsafe exam sheet. Link to Servsafe is provided https://bit.ly/3baVIlL. Also available at WakeTech Book Store Main Campus by calling 919-772-4204.

Clinical Site/Special Facilities

None

Requirements for Successful Completion

90% attendance
Students must actively participate in the class( in person or online). Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents for an in-person class. Students will be graded on quizzes and assignments on a weekly basis. Assignments have to be turned in on or before the scheduled time to be graded. Students will need a 70% or higher score to successfully complete the course.
Students will need to score a 75% or higher to pass the Servsafe Exams ( National Restaurant Association).

Accreditation/Special Approval Requirements

N/A

Intended Audience

Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.

Specific Industry or Business Support Needs

N/A

Wake County Need for Industry Positions

N/A

Industry or Job Titles Related to Training Outcomes for Employment

Artisan Bread Maker

Baker

Bread Maker

Related Courses

HOS-3075B3


Course Contact Information

Sameer Pawa
919-866-6158
[email protected]

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Requisites: None

To view information on this course and additional non-degree course offerings, visit the Workforce Continuing Education Catalog