18 Week Bread and Pastry Professional Training
18 Weeks: August 6-December 14, 2012 (full)
NEW! 8 Week Evening Bread and Viennoiserie Professional Program
These courses are limited to sixteen students. Admissions are made on a rolling basis. Apply early!
Objectives:
Bread & Pastry Professional Training Program
During the course of SFBI's Bread & Pastry Professional Training Program, we will teach you everything you need to know to perform with excellence and succeed in the baking industry.
Program Objectives
• Understand the history of baking and pastry.
• Learn proper sanitation and hygiene methods.
• Discover how to select, purchase and evaluate ingredients.
• See how ingredients function in baking and pastry.
• Use baker's math with confidence.
• Learn how to identify and operate equipment.
• Understand how to use professional terminology.
• Practice mixing techniques for all styles of bread.
• Comprehend and perform the bread baking process from start to finish.
• Understand the complexities of sourdough.
• Design and produce new formulas.
• Learn new techniques for baking and the latest styles of bread.
• Learn mixing techniques for cakes and creams.
• Understand flavor and texture in pastry.
• Benefit from a comprehensive introduction to chocolate.
• Gain an in-depth understanding of mousse and modern cake presentations.
• Understand yeasted pastries and lamination techniques.
• Comprehend production methods and planning for pastry operations.
• Practice procedures for a wide variety of European and American-style cakes and pastries.
• Develop cake decorating techniques and creative presentations.
• Learn to plan dessert menus and presentations.
• Discover modern pastry styles and products.
• Develop production-oriented work habits and scheduling skills.
• Understand bakery layout and design.
• Learn about the latest industry trends and how to interpret them in your baking.