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              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.

              Key Information

              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

              Certificate Details

              • Includes
                • Ingredients
                • Recipe
                • Bakery II Certificate
              • School Cycles

                Term Dates & Prices

                Select a date
                Jul 11, 2016 - Aug 11, 2016 (Intensive, in Spanish)
                USD 4,500.00
                Nov 7, 2016 - Dec 9, 2016 (Intensive, in Spanish)
                USD 4,500.00
                Jul 31, 2017 - Sep 1, 2017 (Standard, in Spanish)
                USD 4,500.00

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