The Chamber’s Certificate in the Theory of Breadmaking is a course which has been designed to teach the theoretical aspects of plant baking.
The subject matter covers:
The history of bread
The quality attributes of bread
South African bread legislation
Health and safety in the bakery
The ingredients of bread
The dough making process
Plant layouts
The bread baking process
Bread cooling and packaging
Bread faults
Who should join:
The Chamber was formed in 1938 to promote the common interests of the Industry as a non-profit organization in terms of Article 4 bis of the Companies Act, 1926 (Act No. 46 of 1926) as amended.
Business Intent:
We cover 5-7 different recipes and we eat what we make. Just bring along something to drink and a pen to write with.
Our characteristic wood-fired breads are slow-fermented and hand-shaped from superior stone-ground flour.
Soup & Bread making class is offered by My Easy Cooking. We offer cooking classes in our studio and we can customize them to your clients needs. We can do traditionalSouth African cuisine, Seafood from the West Coast or teach a traditional Malay menu.
You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no knead sourdough.
Bread Making class is offered by Moemas Food. The classes are either demonstration or hands on but either way you’ll feel inspired and much more confident after taking a class or three. Private classes can also be arranged in the comfort of your own kitchen.
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