artisanal breads 2
In Artisanal Breads 2, the focus shifts towards dough shaping, flavour selections, and creativity. This course will teach you the fundamental skills of bread baking through the lens of different regional styles. You will also get to make creative choices with select recipes being covered in our professional curriculum, emphasizing the relationship between technical skill and artistic choices in the kitchen.
*Note* Artisanal Breads 2 doesn’t require prior knowledge and skills learned from Artisanal Breads 1
8:45 am -4:00pm
(approx. end time)
Techniques/Pastries You’ll Learn & Make
Laugen Beer Pretzels
Coconut Milk Bread Buns
Sticky Buns
Fermented Oat Sourdough
Pita Pockets
Challah
Gluten Free Bread
Grissini Sticks and Lavash
Potato Onion and Rosemary Bread
Own Bread creation
In Artisanal Breads 2, the focus shifts towards dough shaping, flavour selections, and creativity. This course will teach you the fundamental skills of bread baking through the lens of different regional styles. You will also get to make creative choices with select recipes being covered in our professional curriculum, emphasizing the relationship between technical skill and artistic choices in the kitchen.
*Note* Artisanal Breads 2 doesn’t require prior knowledge and skills learned from Artisanal Breads 1
8:45 am -4:00pm
(approx. end time)
Techniques/Pastries You’ll Learn & Make
Laugen Beer Pretzels
Coconut Milk Bread Buns
Sticky Buns
Fermented Oat Sourdough
Pita Pockets
Challah
Gluten Free Bread
Grissini Sticks and Lavash
Potato Onion and Rosemary Bread
Own Bread creation
In Artisanal Breads 2, the focus shifts towards dough shaping, flavour selections, and creativity. This course will teach you the fundamental skills of bread baking through the lens of different regional styles. You will also get to make creative choices with select recipes being covered in our professional curriculum, emphasizing the relationship between technical skill and artistic choices in the kitchen.
*Note* Artisanal Breads 2 doesn’t require prior knowledge and skills learned from Artisanal Breads 1
8:45 am -4:00pm
(approx. end time)
Techniques/Pastries You’ll Learn & Make
Laugen Beer Pretzels
Coconut Milk Bread Buns
Sticky Buns
Fermented Oat Sourdough
Pita Pockets
Challah
Gluten Free Bread
Grissini Sticks and Lavash
Potato Onion and Rosemary Bread
Own Bread creation
*This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.*