Bread is the Western world’s staple, and the European-style of bread making is an ancient craft that has been perfected through the centuries. Good bread is made with integrity and love – and understanding of how just three simple ingredients (flour, water and salt) can be transformed into one of the world’s most soul satisfying food. If you are planning to open a bakery, or just wish to bake your own bread at home, learn to do it the right way.
1. 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.
2. Advanced Level of Bread Making
Learn how to bake bread using levain, direct and differed proofing. And master the skills of making different flavoured and textured breads in this two days hands-on workshop.
“ARTISANAL BREAD MAKING”
|Trainer: CHEF JEAN MICHEL FRAISSE|
15 August 2017 – 16 August 2017
Boulangerie Level 1
|17 August 2017 – 18 August 2017||Boulangerie Level 2|
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ATTENTION TO MALAYSIAN CONTRIBUTING COMPANIES ONLY
This program is 100% claimable under the “Skim Bantuan Latihan KHAS” from the Human Resources Development Berhad. Please apply with the HRDB, with the following : http://www.hrdf.com.my/
PSMB/T/1/09 , Course Content and Presenter’s Bio-data.