Introduction to the fundamentals of Bread Baking

Introduction to the fundamentals of Bread Baking



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Course overview

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.

What you will learn

★ Objective - Acquire knowledge and skills in traditional bread-baking - Carry out and manage production of French bread, speciality breads and viennoiseries ★ 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 work station following health and safety rules - Storage and sale of products ★ Teaching Methods - Demonstrations of professional skills - Hands-on practice: students make all products themselves - Applied technology training

Course details

Who is the course for?

Course for english speaking professionals, food enthusiasts, entrepreneurs, who strive to learn more about the fundamentals of French Gastronomy. French isn't necessary to attend this course, but it is recommended, especially for daily life in Paris.