During this Certificate, you will make breads with longer periods of fermentation, while learning techniques as petrissage (kneading) and façonnage (molding).
You will learn the process to make natural leavening, Polish mass base and for each class, it's presented the combination of breads and assorted small and big Viennoiserie.
We have 2 School Cycles in the year: July and November.
Duration: 5 weeks
Price: $4,500.00 USD
Days a Week: 4 days
Hours per Week: Approximately 24 hrs.
Teaching Method: Demonstration and practice
Minimum of Students: 8 students per group
Maximum of Students: 12 students per group