Travel with techniques and products inspired by bakery around the planet! You must have completed the basic course to take this course
DurationExploration of the traditions, products and techniques of the bakery that feeds the planet .;
Manufacture of regional and national specialties from recipes developed for the house, such as flat, sweet, flavored or decorated breads;
From India to Mexico, via Scandinavia and the must-see old continent, you will broaden your knowledge of bread from elsewhere.
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
Over the years, Gail has developed a thick crust – actually, a variety of crusts, thick and thin. And, starting now, so will you! A small investment of time and energy will load you up with enough bread-making technique and fabulous recipes to thrill you
This course will allow you to bake a nice variety of breads: multigrain bread, Viennese bread, bagel, baguette, etc.
Sourdough is a symbiotic culture of bacteria (lactobacilli) and airborne fungus (wild yeast) in which each element within the relationship provides something the other element needs.
Immerse yourself in the rich flavors and traditions of Italian cuisine as you learn the secrets of crafting authentic, mouthwatering Italian bread.
Yeast has certain requirements that it needs in order to help ‘rise’ your dough. This class will give you an excellent understanding of things like; Moisture, food for yeast, temperature, acidity, and time.
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