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
May: Monday 26th May 2025 – Friday 30th May 2025
June: Monday 2nd June 2025 – Friday 6th June 2025
July: Monday 14th July 2025 – Friday 18th July 2025
November: Monday 24th November 2025 – Friday 28th November 2025
Total Hours: 35
Duration: 1 week
(5 days a week) 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
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
There are no reviews yet.