Hospitality & Tourism
Course Details & Registration Information
Learn how to turn flour, water, salt, and yeast into a dough that will bake properly and result in a perfect crust and crumb. From pre-fermentation, mixing ingredients , dividing and shaping dough to baking the perfect loaf, you will gain the fundamental skills needed to handcraft bread for an artisan bakery or café in a high volume food establishment. Emphasis will be placed on attitude development in a kitchen environment, how to use kitchen tools and equipment in a safe and sanitary environment and baking terminology to get you ready to work on day one.
- 1. Discover how an artisan bread bakery operates.
2. Learn what is misc- en- place is and why it’s important.
3. Be able to divide dough to the proper size.
4. Shape dough into bâtards, baguettes, boules, and rolls.
5. Understand how to properly proof shaped bread and learn why bakers score each loaf .
6. Understand how to calculate ratios for ingredients using “baker’s math.”
6. Discover why bakers score each loaf and demonstrate how to score bread before baking.
7. Learn how to properly load bread into the oven and remove them.
8. Explore what leavening is and learn about the different types.as well as the types of flour used for bread baking.
9. Practice how to properly use a mixer to mix ciabatta, baguette, rich, and straight (yeasted) dough, and sourdough.
10 Learn how to pre-scale dough (either in bins or pre-shaping) and Understand why it is critical to let dough rest and why folding is important.
11 Get acquainted with what properly mixed dough feels like and why it’s important to keep a time and temperature log.
working as a team to accomplish assigned tasks, develop effective planning and time management skills, and be able to follow instructions.
- Week 1 Introduction to Basic Techniques, Equipment Safety , Baker's Math, Scaling, Shaping Bâtards and Baguettes
Week 2 Shaping Boules and Rolls, Proofing Dough
Week 3 Scoring and Baking
Week 4 Types of Flour,Mixing Ciabatta and Baguette Dough
Week 5 Mixing Rich Dough's and Yeasted Pan Breads
Week 6 Mixing a Levain (Bread Starter), Mixing Sourdoughs.
- Attendance 90% or above
- Students must actively participate in class. Students must be properly dressed in clean chef uniforms with closed toed work shoes to prevent accidents. Students will be graded on online quizzes and practical sessions on a weekly basis.
25% of the Grades will be for the online quiz and 75% of the grades will be for the practical sessions.
- Bread Maker
- Artisan Bread Maker
- Basic Culinary and Restaurant Certification - HOS-3075B3