This Professional Artisan Bread Baking Certificate Program is designed for home bakers who wants to learn bread making in a serious and professional setting
DurationThe Professional Artisan Bread Baking Certificate Program offers you a total of 48 hours of hands-on Training. Each class consists of a total of 8 hours which is held over two consecutive days of 4 hours.
Each student will have their own individual workstation and their own exclusive set of materials. Students will work individually.
Your Professional Artisan Bread Baking Program includes 6 courses:
Please bring 2 tea towels to keep your utensils and workstation clean and dry, and boxes (bags) to take your creations home.
The Pastry Training Centre of Vancouver was founded in 2009 by fourth-generation and German born Master Pastry Chef Marco Röpke.
With over 30 years of experience as pastry chef and Provincial Instructor Diploma Chef Marco is teaching currently the complete curriculum for our courses.
Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.
Learn the art of crafting this cake-like fruit bread, from its origins in a 1330 monastery near Leipzig to its evolution into a Christmas treat allowed by Pope Innocence VIII in 1491.
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
You will learn the building blocks for tackling any bread recipe with confidence and success after you attend this class. You will mix your own dough from pre-scaled ingredients that our chef prepares for you.Â
Immerse yourself in the rich flavors and traditions of Italian cuisine as you learn the secrets of crafting authentic, mouthwatering Italian bread.
You will learn about the different types of flour, the types of yeast, baking, kneading, storing and growing. You will make white bread, country bread and ciabatta bread
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