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COURSE
LEVELS

LEVEL I

LEVEL II

LEVEL III

LEVEL IV

LEVEL V

THE FUNDAMENTALS

Objectives

In Level I you will learn over 2 days the basics of French baking: classic products of French artisanal bakery, technology in baking and practical production. You will also be taught about the international wheat market, history of wheat and other cereals.
Mandatory to do Level I to IV before Level V.

Recipes • Baguette • Country Bread (Pavé) • Ciabatta • Tourte de Meule • Wholemeal BreadViennese flatbread • Brioche (Nanterre, Briochette)
REGISTER NOW R$ 1300

ADVANCED TECHNOLOGY

Objectives:

The goal during the 3-day workshop is to acquire a solid foundation in the technology for producing classic breads. At this level we work on the essential steps of bread baking, kneading and fermentation. Technology: equipment, different types of kneading, initiation in fermentation, leavens and pre-fermentation. It is mandatory to do Level I to IV before Level V.

Recipes :

French Tradition Baguette (cold room method) French Tradition Baguette (poolish method) • Ciabatta/Foccacia Sarracene BreadCountry Style BreadLeaven-only Country Style Bread (Paving Stone Bread, Bordeaux Crown Bread) • Tourte de Meule • Brioche • Spelt Bread

REGISTER NOW R$ 1950

RANGE AND RECIPES

Objectives:

In Level III the goal during the 3 days workshop is to identify, evaluate and correct the defects of doughs and breads. Also, it will be taught how to elaborate stuffed products and create recipes. It is mandatory to do Level I to IV before Level V.

Recipes: French Tradition Baguette • Ciabatta Country Style Bread Spelt Bread • Tourte de Meule Wholemeal Bread Traditional Grain Bread Viennese flatbread Sarracene Bread • Tourte de Seigle Cocoa Bread • Croissant • Brioche

CHEF PRACTICE

Objectives:

During this 3 days workshop, the goal is to learn how to produce, identify and correct possible mistakes and choose the best process of making the most suitable breads for your own business. Focus on daily production: during all the course, the different techniques learned in the first levels will be applied. Technology: advanced fermentation (poolish, milk leaven), sugar degradation, acide phytiques and evaluation of technological knowledge. It is mandatory to do Level I to IV before Level V.

Recipes: French Tradition Baguette (cold room method) • Ciabatta/Foccacia Tradition Bread with Grain • Fougasse Lodéve Bread Functional Bread Turmeric Bread Country style Bread Spelt Bread • Tourte de Meule • Whole Grain Bread

100% Ateliê

Objectives:

During 3 days,the main goal is to master a complete line of bakery and viennoiserie products. It will be taught new techniques of fermentation and shaping, innovative fillings and the optimal work routine. It is mandatory to do Level I to IV before Level V.

THEMATIC WORKSHOPS

With these courses you optimize your skills developing specific recipes and techniques.

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CHRISTMAS PASTRIES

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BAKER FOR BEGINNERS

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VIENNOISERIE PASTRIES

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FOCUS ON LEAVEN

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BREADS & SNACKS

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CONFECTIONERY

SCHEDULE