The intermediate bread and baking program is for any individual who wants to upgrade their baking knowledge and specialize in the art of bread making. This program is also ideal for professional chefs who are looking to advance their career and specialize in bakery operations.

Introduction: Food safety and hygiene

Bread Baking: Importance of scaling, mixing, kneading, molding and shaping the dough.
Rye Poolish, pre-ferment dough, cooked and boiled dough.
Main Bread Ingredients: Wheat, spelt and rye.
Baking Techniques: Long fermentation.
New Bread Recipes: Traditional and rustic.
Bread Cooling and Freezing: Storage and reheating.
Bread Quality Evaluation: Evaluation of bread quality and display.

What do I get?

You would get a certificate on successful completion of the course.

Certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont, Switzerland

Do I need an experience?

We welcome every baking enthusiasts. This program is designed to help an individual foster their knowledge in baking from scratch to advance level.

What do I need to bring for the course?

We offer all the required ingredients, course booklet, tools & equipment.

"Fresh minds leads to fresh thinking"

Date: Please check the calendar!
Timings: Every Monday - Friday from 9am - 4pm