Description
About our classes
The Intensive Bakery & Viennoiserie Arts Program is designed to provide participants with comprehensive knowledge and hands-on experience in the art of baking traditional French & Italian
bread as well as a variety of Viennoiseries, scones & Danish. This program is suitable for both beginners & experienced bakers looking to enhance their skills & techniques
Learning outcomes:
At the end of this course, you will be able to:
- Gain a thorough understanding of the ingredients, techniques and equipment used in baking traditional French & Italian bread
- Produce French baguettes, boules, multigrain, sandwich & milk bread, as well as Ciabatta, Focaccia & Grissini.
- Develop the skills & confidence to create a variety of Viennoiseries such as Scones, Danish, Pretzel, Brioche, Croissant, Raisin & Apple pastry.
- Known different techniques of laminated dough, layering butter, folding & shapping
- Learn how to troubleshoot common baking issues & achieve consistent, high-quality results
- Present professionnally bread & viennoiseries by display techniques for a commercial setting
Intake
June: 30 June – 4 July 2025 | 8:00 – 15:00
July: 14 – 18 July 2025 | 7:00 – 13:00
October: 6 – 10 October 2025 | 7:00 – 13:00
November: 24 – 28 November 2025 | 8:00 – 15:00
Total Hours: 35
Duration: 5 days (Monday to Friday)
Hours per day: 7
Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.
Remark: Participants should be at least 17 years old at time of application
Certificate of completion by Ecole Ducasse Nai Lert Bangkok
The listed price is inclusive of
- 1 student uniform
- Registration fees
0% installment plan for 3 months available with KBank credit cards.
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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