Course Offerings

Beginning Artisan Bread Baking

Course ID: CUL-3075C3
Overview
Course Outline
Requirements
Intended Audience
More Details

If you would like to have a career in the food service industry making bread, this hands-on course helps you get there! You learn how to turn flour, water, salt and yeast into dough that bakes properly and results in a perfect crust and crumb. You 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, proper equipment use and attitude development for work in a kitchen environment.

Course Objectives

Discover how an artisan bread bakery operates

Learn what mise en place is and why it's important

Be able to divide dough to the proper size

Shape dough into bâtards, baguettes, boules and rolls

Understand how to properly proof shaped bread

Understand how to calculate ingredient ratios using baker's math

Learn why bakers score each loaf and demonstrate how to score bread before baking

Learn how to properly load bread into the oven and remove it safely

Explore what leavening is, learn about different types of leavening and understand the types of flour used for bread baking

Practice properly using a mixer to mix ciabatta, baguette, rich doughs, straight (yeasted) doughs and sourdough

Learn how to pre-scale dough (in bins or during pre-shaping) and understand why resting and folding the dough are critical

Get acquainted with the feel of properly mixed dough and learn why keeping a time and temperature log matters

Develop teamwork skills, effective planning, time management and the ability to follow instructions to complete assigned tasks

Outline of Instruction

Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling and Stages of Mixing Bread Dough

Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough

Indirect Fermentation Lean Dough & Indirect Fermentation (Enriched Dough)

Rolls/Knotted Rolls Technique

Sweet Doughs Technique

Final Exams

Alternate techniques related to the topic will be discussed throughout the course.

Contact Hours

CEUs

Industry Standard, State or National Certification

Certification

None

Website

None

Certification Learning Outcomes/Requirements

CE or CU Articulation

Prerequisites

N/A

Learning Supplies Needed

Supplies, uniforms and handouts are provided to students only for in-person classes. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. Online students also need a laptop with a camera.
Textbook: "Professional Baking, Enhanced e-text 8th edition" (ISBN: 9781119744993, 9781119744955) is available at this link: https://bit.ly/4si5zdW. Students can rent the e-text for 120 or 150 days or purchase it directly through Wiley Publication.

Clinical Site/Special Facilities

N/A

Requirements for Successful Completion

90% attendance
Students in in-person classes must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents.,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 need a 70% or higher score to successfully complete the course.