Course Calendar

Course Calendar

Frequent Student Rewards

After you take one class at SFBI, receive a 5% discount for any subsequent class taken in the same calendar year.

Class Schedule: 7:00 AM to 3:00 PM
(sometimes until 3:30 PM)

2015 Schedule

 Download 2015 class detail

April 2015

04/23-04/24: Viennoiserie 2 day Workshop
04/27-05/01: Artisan Bread:Baking Sourdough, Levain, and Wild Yeast
04/27-05/01: Exploring the Ingredients and Techniques

May 2015

05/04-05/08: Viennoiserie I
05/18-05/22: Artisan Bread: Systematic Approach to Bread

 

June 2015

 06/08-06/12: Artisan Breads: Systematic Approach to Bread
06/08-06/12: Exploring the Ingredients and Techniques

06/15-06/19: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
06/15-06/19: Cakes Base, Creams, and Composition
06/22-06/26: Advance Artisan Breads
06/22-06/26: Modern Cake Methods and Design
 

July 2015

07/06-07/10: Artisan Breads: Systematic Approach to Bread
07/06-07/10: Foundation of Pastry Line
07/13-07/17: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
 07/13-07/17: Viennoiserie I
07/29-07/31: Wedding and Customs Cake

August 2015

08/03-08/07: Chocolate and Confection
08/10-08/14: Exploring the Ingredients and Techniques

September 2015

09/21-09/25: Artisan Breads: Systematic Approach to Bread

October 2015

10/05-10/09: Artisan Breads: Systematic Approach to Bread
10/12-10/16: Artisan Breads:Baking Sourdough, Levain, and Wild Yeast
10/19-10/23: Germand Breads
10/26-10/20: Baking with Whole Grains, Ancient Grains, and Alternative Grains

Novemeber 2015

 11/16-11/20: Artisan Breads: Systematic Approach to Bread

December 2015

12/07-12/11: Artisan Breads: Systematic Approach to Bread
12/07-12/11: Viennoiserie I



Click here to register for our workshops

 

 

 

© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group