COURSE INFO
Intake: Every Week (Sunday)
Theory: 10%
Practical: 90 %
Our Artisan Bread Making Program is a comprehensive, 1-week course custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For 6 hours a day, 6 days a week, this unique, hands-on experience allows students to focus on all aspects of creating breads and breakfast pastries.
It presents the opportunity to learn under the direct guidance of working Bakery chefs of hotels, café and bakery/pastry shop of Nepal, providing the practice and tools needed to build a solid foundation, so that you can bake at your home, hotels or bakery shop.
Work in SBPT Professional Bakery/ Pastry labs in groups of 10 participants maximum, where each student has his/her own workstation and prepares recipes from A to Z. Learn from a Professional Bakery Chef who will teach you the different aspects of bread making and more.
COURSE PLAN
- Understanding proper mixing, fermentation, shaping, proofing, scoring and baking techniques for a variety of Breads.
- Decipher the critical importance of dough temperature and techniques for accurate calculation.
- Learn to bake a variety of breads including French breads, white breads, milk breads, multigrain bread, country bread, brown breads, soft roll, brioche, Doughnuts, Cinnamon roll, Danish pastry, Croissants
- Nepali flour breads i.e. Buckwheat and Millet
- Budgeting ( opening Bakery) Concept
- Demo by guest chef
- Visiting various bakery
QUALIFICATION AND OUTCOME
Upon successful completion of the program, one will be awarded certificate in Artisan Bread Making.