Our Bread and Viennoiserie Professional Series prepare students who would like to become a bakers, want to take the next step into opening a bakery, or work in the baking industry.
We designed or program to meet these specific needs, developing a highly concentrated focused curriculum with an exceptional level of hands-on practice and deliberately small classes. Our state-of-the-art facility offers spacious classrooms and technologically advanced equipment, giving students the rare opportunity to train in a production environment very similar to most of modern baking facilities.
The Professional Program is divided into serveral Series:
Series I: Fundamentals of Mixing and Fermentation
Series II: Various Shaping Techniques and Introduction to Sourdough
Serie III: Retarding Process and Working with Whole Grain Flours
Series IV: Working with Specialty Flours
Series V: German Rolls and Rye Breads
Series VI: Introduction to Viennoiserie
Series VII: Focus on Lamination Technique
Series VIII: Advanced Viennoiserie
Series IX: Bakery Business Essentials
Choose the series that you would like to take. By participating in all the series you will have the opportunity to apply for an internship at one of the bakeries we partnership with.
2019 Dates to be posted soon!
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