Courses

Professional Artisan Bread Baking Certificate Program

This Professional Artisan Bread Baking Certificate Program is designed for home bakers who want to learn bread making in a serious and professional setting.

Your next Program Schedule in 2018:
10/January – 1/March from 10:00-14:00

Tuition Fee: $2288.00 (tax included)

(Price includes a recipe folder, Pastry Training Centre of Vancouver Chef Jacket and apron)

The Professional Artisan Bread Baking Certificate Program can only be taken as a full series. Changing course dates will not be accepted for the term.

The Professional Artisan Bread Baking Certificate Program offers you a total of 64 hours of learning, 8 weeks in a row. Each week the class consists of a total of 8 hours which is held over two consecutive days of 4 hours. Class run on week days from either 10:00 -14:00 or 17:30 – 21:30.

Please come dressed appropriately for kitchen work (casual dress and solid, closed toe shoes).  Please refer to the Policies for more detail.

Please bring:

  • 2 tea towels, to keep your utensils and workstation clean and dry
  • boxes (bags) to take your creations home

We will be working on with the following topics:

Course 1. Introduction to Bread Baking

  • Introduction to Bread Baking, Tools & Ingredients
  • What you really need to know about Gluten and Yeast
  • DDT (desired dough temperature) calculation / long fermentation techniques

Course 2. Famous French Breads & Specialty Breads

  • Autolyse and Bakers percentage
  • Enforcing long fermentation techniques
  • Up to seven different bread recipes are covered in this course

Course 3. Italian Breads

  • Learning how to work with high hydration doughs
  • Various different Italian bread recipes, sweet & savoury
  • Everything you ever needed to know about Pizza making

Course 4. European Rye Breads

  • Exploring the amazing rye breads of northern & eastern Europe
  • Work with gummy and sticky rye dough
  • Up to 9 different rye bread recipes from light rye to dark, heavy rye bread versions

Course 5. Healthy Whole Grain & Spelt Breads

  • How to coax the maximum nutritional value of your grains during baking
  • Learn how to mash, sprout and soak grains for healthy grain breads
  • Working with ancient grains such as Spelt, Einkorn & Emmer

Course 6. Croissants & Soft Breakfast Breads

  • Viennoiserie & soft, eggy, fluffy & buttery breakfast breads
  • Learn how to braid breads
  • Laminated doughs (Butter, Almond & Chocolate Croissants)

Course 7. Savory Breads Baking

  • Learn the best ways to spice up your breads with vegetables, meats, herbs & spices
  • The original Quiche Lorraine & French Country Loaf with Olives, Ham & Cheese
  • Eight amazing recipes

Course 8. Artisan Sourdough Breads

  • The pinnacle of artisan bread baking – Sourdough Breads
  • Learn everything you need to know about wild fermentation
  • All sourdough breads are made with a 15 years old starter during class

 

 

 

 

Course Dates

Sep
20
Wed
Artisan Bread Baking / Course 3 – Italian Breads (Day 1) @ Pastry Training Centre of Vancouver
Sep 20 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.

Sep
21
Thu
Artisan Bread Baking / Course 3 – Italian Breads (Day 2) @ Pastry Training Centre of Vancouver
Sep 21 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.

Sep
27
Wed
Artisan Bread Baking / Course 4 – European Rye Breads (Day 1) SOLD OUT! @ Pastry Training Centre of Vancouver
Sep 27 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.

Sep
28
Thu
Artisan Bread Baking / Course 4 – European Rye Breads (Day 2) SOLD OUT! @ Pastry Training Centre of Vancouver
Sep 28 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.

Oct
2
Mon
Artisan Bread Baking / Course 2 – Famous French & Speciality Breads (Day 1) @ Pastry Training Centre of Vancouver
Oct 2 @ 10:00 am – 2:00 pm

Attending Course 1 is mandatory prior attending this artisan baking course.

Oct
3
Tue
Artisan Bread Baking / Course 2 – Famous French & Speciality Breads (Day 2) @ Pastry Training Centre of Vancouver
Oct 3 @ 10:00 am – 2:00 pm
Oct
4
Wed
Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 @ Pastry Training Centre of Vancouver
Oct 4 @ 5:30 pm – 9:30 pm

245 $ (+tax) for a total of 8h.
This is an added course.
This course is not apart of the Certificate Program.

Oct
5
Thu
Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 @ Pastry Training Centre of Vancouver
Oct 5 @ 5:30 pm – 9:30 pm
Oct
12
Thu
Artisan Bread Baking / Course 5 – Healthy Whole Grain & Spelt Breads (Day 1) @ Pastry Training Centre of Vancouver
Oct 12 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.

Oct
13
Fri
Artisan Bread Baking / Course 5 – Healthy Whole Grain & Spelt Breads (Day 2) @ Pastry Training Centre of Vancouver
Oct 13 @ 5:30 pm – 9:30 pm

This course is not able to register individually.
Only accept registration for the complete Professional Artisan Bread Baking Certificate Program (course 1-8) or Grand Certificate Program.