Consecutive Bread,Viennoiserie and Pastry Professional Series
These series are limited to sixteen students each. Admissions are made on a rolling basis. Apply early!
2014 Starting Date:
Consecutive Bread, Viennoiserie and Pastry Professional Training Programs.
See what sets us apart.Academic ExcellenceOur curriculum is based on the theory and science of baking. With a strong knowledge foundation, students learn to follow instructions, solve problems, and develop their own formulas.
Intense Hands-on Training and Real-World Scale
Our curriculum includes an exceptionally high level of hands-on training. Nothing is just demonstrated—students actively create each formula. Students bake in high volume to develop strong production skills. For example, each student produces more than a thousand loaves of bread, hundreds of croissants and cookies, and dozens upon dozens of classic and specialty cakes, pies, tarts, quick breads, petit fours, confections, frozen desserts, plated desserts, and chocolates.
Focused Individual Attention
We commit to small class sizes. Our 16-student limit fosters invaluable personal instruction.
Advanced Equipment and Spacious Classrooms
SFBI’s open facility provides plenty of room to practice. Our diverse and technologically-advanced equipment prepares graduates to use equipment found in any restaurant or bakery.
Professional Program students can use bakery classrooms during weekends to perfect skills and experiment. ( only available to students enrolled in all 12 series and applies after series 4. )
Our campus is just south of downtown San Francisco, one of the world’s most beautiful cities. Students explore all that the Bay Area has to offer—spectacular wine country, gorgeous beaches and terrain, unique culture, and world-renowned restaurants.
- Classes run from 7:00 AM to 3:00 PM Monday to Friday (sometimes 3:30 PM)
- We will provide you with all the course information (lectures, formulas, and
additional information), and provide you with all the equipment needed during class
- Students are required to wear long pants, closed toe and non skid shoes, a chef
- Students should bring a notebook, writing utensils and a calculator to class.