15-WEEK TRAINING PROGRAM

WEEK 1: Introduction to Baking

WEEK 2: Bread Making Fundamentals

WEEK 3: Flours and Fermentation

WEEK 4: Sourdough Techniques

WEEK 5: German Breads

WEEK 6: Specialty Breads

WEEK 7: Break

WEEK 8-9: Pastries - Level 1

WEEK 10: Pastries - Level 2

WEEK 11: Pastries - Level 3

WEEK 12-13-14: Full Review and Examination

WEEK 15: Bakery Management Seminar

WEEK ONE:
Sanitation and proper manufacturing practices. Students learn general baking terminology and basics of bakery equipment and ingredients. Proper scaling techniques and measuring practices will be addressed, along with baker's math.

WEEK TWO:
Fundamentals and science of the bread making process. Students begin to understand the relationship between mixing and fermentation and learn the proper use of mixing equipment. The standard steps of bread baking will be reviewed in detail. Students will practice beginner shaping techniques and begin to learn what characteristics are desirable in a properly baked loaf of artisan bread.

WEEK THREE:
Students will build upon the fundamentals of the baking process. They will use pre-ferments and evaluate advantages and disadvantages of each type. Students will make bread using alternative varieties of flour.

WEEK FOUR:
Students will learn sourdough-based techniques, including: creating a starter, maintaining a consistent culture, and controlling the starter to get specific characteristics. Students will use stiff and liquid starters and compare results. The retarding process will be covered and a variety of formulas will be mixed and delayed in various forms.

WEEK 5:
Students will learn the art and science of German breads.

WEEK 6:
Students will learn how to create a variety of specialty breads. They will bake French and Italian breads. Breads with the addition of secondary ingredients such as olive, walnut, or raisins, will be practiced.

WEEK 7:
Students will have a one-week break.

WEEK 8–9:
Students will start focusing on pastry techniques. They will produce Croissants, Danish Pastries, Brioche and Sweet Rolls. Lamination techniques will be covered in detail. Various puff pastries will be taught too.

WEEK 10:
Students will keep focusing on pastries: they will produce cookies, pies, brownies, tarts and rustic cakes. Students will thoroughly practice hands-on with standard doughs including, pâte brisée, pâte sucrée, and puff pastry.

WEEK 11:
Additional pastry recipes will be included. Students will keep practicing lamination techniques and learn additional recipes that are very popular in today’s French bakeries.

WEEK 12–13–14:
Review of recipes techniques taught throughout the training program. At the end of week 14, students will have to show their expertise and skills to earn the Official Certificate issued by the School.

WEEK 15:
Students will attend a seminar covering the following topics: Food and Labor Cost Control, Production Scheduling, Proper and Efficient Equipment Usage, Preventive Maintenance Schedule.