Transform your passion into profession, master bread baking with expert training just in a few weeks!

Master the art and science behind baking with us, emphasis on hands-on experience in a professional kitchen environment under the guidance of experienced Chef.

Considering a career in bread baking? Ready to take the next step to go beyond the basics in bread baking ?

Learn the tips and tricks from professionals with extensive hands-on experience in a professional kitchen.

Master the craft of creating high-quality, handcrafted breads with traditional methods and natural ingredients.

This Professional Artisan Bread Baking Certificate Program is tailored to teach specialized baking skills needed to create high-quality artisanal breads, designed for home bakers who wants to learn bread making in a serious and professional setting.

Your next program schedules:

• 1-3/May to 12-13/June, 2025 (every Thursday & Friday from 17:30 to 21:30)

This 6 week (48 hours) intensive hands-on program will teach you to create and bake to the highest professional level with bread baking, to gain your skills and knowledge needed to pursue careers as artisan bakers, start your own bakery businesses or advance your careers in the baking industry.

”The Science & Art of Bread Baking, Kneading, Fermentation & Beyond”

Understanding the key ingredients and natural starters (sourdough), hydration levels, fermentation and other variables affects the texture, flavor, and appearance of a variety of artisan breads such as French breads, Italian breads, German breads, crusty breads, soft breads, whole wheat breads, healthy whole grain breads, Viennoiserie, sourdough breads…Croissants, German Pretzel…

Mastery of advanced techniques such as creating and maintaining sourdough starters, shaping designs, scoring, crust developing…Delving into the science behind bread baking including gluten development, enzymatic activity, microbial fermentation process, dough handling.

                             ”Mastering Advanced Bread Baking, Techniques, Fermentation & Precision”

Students will work individually at their own designated workstation, with a maximum of 8 students we are able to provide the lowest student / instructor ratio (8:1) of any culinary school in Canada.

A small size kitchen classroom allows us to provide more personalized guidance to create a supportive and conductive environment, allowing students to develop their baking expertise confidently with a very hands-on and personal learning experience to turn your passion into a profession and showcase your talent.

Please bring:

Pack two tea towels for drying your tools and utensils.

And Boxes or bags to bring home your baked masterpieces.