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Artisan Bakery course

The aim of the Artisan Bakery Course is to provide you with specific knowledge of the artisan way of making bread and bakery products and to learn about its qualities and specialties. Through 5 days of intensive work, students will learn the basic postulates of traditional bakery product preparation and will be trained to further develop their artisan products.

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Intake:

  • November 25, 2024 – November 29, 2024
  • January 27, 2025 – January 31, 2025

During the course, the students will learn all about yeast cultures and how they influence the dough, about fermentation, preparation of starters and artisan doughs without any additives and flavor enhancers, how to decorate bakery products, using various kinds of whole grain flours. The course will introduce you to basic principles of artisan baking, making bread and bakery products out of corn, buckwheat and rye flour, making bread and bakery products out of whole grain flour, methods of braiding bakery product, sweet yeast doughs, quiche, yeast dough and puff pastry.

Class time: 25 hours

*Price: 1.200 EUR (VAT not included in the price)

The tuition fee includes

  • All training and material for the Artisan Bakery Course
  • Housing near the school and lunch on course days
  • Apron

“The countries that display the widest range of dialects are also the ones in which cookery assumes the most diversified forms.”

Mario Pei, Italian-American linguist and Language Professor

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email: info@kulinst.com
tel: +385 44 538 880