Boulangerie Professional Certificate : Level 1


Fee 1590 RM
Aug 15, 2017 to Aug 16, 2017



COURSE CONTENT

 

2-day entry level  workshops specializing in artisan bread making.

 

Basic Level of Bread Making

 

Learn how to bake bread and basic shaping techniques using basic dough, fermented dough, poolish-based dough and olive oil-base dough in this two days hands-on workshop.

 

Boulangerie – Level 1

15th August 2017 16th August 2017

DAY 1

Time : 9 am to 5 pm, daily

 

Featured recipes:

Basic dough (Baguette, Dinner rolls), Fermented dough (Country baguette, Country loaf, Rye bread),             Types of Sandwich loaves (Traditional, Hi-fiber, Multigrain, Dry fruits and nuts)

DAY 2

Time : 9 am to 5 pm, daily

 

Featured recipes:

Poolish-base dough (Baguette with poolish, Rye and nuts, Multigrain), Olive oil-base dough (Fougasse, Foccacia, Ciabbata, Sandwich loaf, Bagels) and Autolyse bread 

 

 

 

BROCHURE           ENROLMENT FORM

** please click above to download brochure and enrolment form **