National Baking Center Professional Courses 1998-99
BREAD CURRICULUM
Advanced Bread Baking
January 19-22 or March 30-April 2 (4 days)
Focus on the relationship of the three most fundamental elements of bread
quality flour, mixing and fermentation-and learn to troubleshoot problems
caused by their imbalance. Applicable to all styles of bread baking. For
experienced bakers; thorough knowledge of baker's percentage is a
prerequisite. Limited hands-on.
Advanced Shaping Techniques (3 days) January 13-15
Stand out from the competition by creating breads with exceptional visual
appeal. Review of basic bread shapes and fundamentals of dough production,
choosing the appropriate shape for your dough, advanced shaping and scoring
theory and techniques. Intensive hands-on. Good working knowledge of bread
making recommended.
Advanced Sourdough (4 days) November 17-20 or February 23-26
Everything you need to know to produce a well-balanced and flavorful
sourdough. Overview of the sourdough process, starting and controlling a
culture, alternative feeding methods, and various uses for sourdough,
including whole grain breads and viennoiserie. Limited hands-on. For the
experienced baker.
Bread Baking for Beginners (5 days) November 30-December 4, or March 1-5
Basic knowledge and hand skills needed to produce artisan-quality bread.
Role of basic ingredients, steps of the baking process, mixing methods,
fermentation process, flour choice, dough handling, quality evaluation and
formula balance. Extensive hands-on. For the baker new to bread baking.
Display and Decorative Breads (3 days) November 9-11 or February 8-10
Exciting creations for table service, seasonal, and retail sales. Review of
baking theory as it applies to edible decorative coughs; intensive hands-on
practice mixing, forming and baking for displays, center pieces and
garnishes; sculpting for non-edible applications. Good working knowledge of
bread making recommended.
Great Breads Any Way (4 days) January 6-8
Don't let the bread revolution pass you by. Hands-on overview of basic
principles of artisan-quality bread production and how to adapt these
techniques to equipment found in any restaurant, bakery or hotel. Formulas
to produce a variety of white, wheat, and flat breads.
Italian Breads and Pastries (5 days) November 2-6 or March 22-26
Discover the dolce al forno tradition: Italian breads and pastries
well-suited to production in bakeries focused on artisan-style products.
Origins, characteristics, and techniques for baking numerous breads
including ciabatta, panettone, columba, and pastries featuring classic
torta doughs, creams and fillings. Limited hands-on due to extensive number
of products demonstrated.
Breads for Restaurants (4 days) January 26-29
Especially for bakers working in the culinary field. Thorough overview of
the bread baking process. Intensive hands-on production of many items
suitable for bread basket and high-end sandwich construction, as well as
garnish and display breads. Includes adapting production methods for the
non-hearth oven.
Bread COURSES
Retarding Techniques for Bread (3 days) February 3-5
Control the timing of bread production through the use of low-temperature
fermentation. Flour choice, natural dough additives, mixing methods,
equipment needs and production techniques applicable to a wide range of
bread doughs. Limited hands-on. A technically advanced course for the
experienced baker.
Breads of the World (4 days) April 6-9
As consumers' palates become more sophisticated, they are demanding flavors
and textures beyond the classic French styles of bread. An introduction to
the exciting variety of breads available from other cultures, including
German, Middle Eastern, Russian and more. Includes extensive hands-on
practice.
Fundamentals of Bread Baking 1 (5 days) December 7-11, or March 8-12
Fundamentals of Bread Baking 11 (5 days) December 14-18, or March 15-19
(This 2-part series replaces Fundamentals of Bread Baking 10-Day)
A complete, integrated overview of the traditional bread baking process.
Steps of the baking process, baker's percentage and formula balance, mixing
methods, flour choice, equipment, fermentation principles and preferments,
quality evaluation. Discussion and production of a wide variety of breads,
including baguette, whole wheat, rye, multigrain, ciabatta, rustic and
country styles, as well as egg bread, pan bread, and rolls. Extensive
hands-on.
Bread Curriculum
Advanced Bread (4-day)
Jan 19-22, Mar 30-Apr 2
Advanced Sourdough (4-day)
Nov 17-20, Feb 23-26
Great Bread Any Way (3-day)
Jan 6-8
Advanced Shaping Techniques (3-day)
Jan 13-15
Bread Baking for Beginners ( 5-day)
Nov 30-Dec 4, Mar 1-5
Fundamentals of Bread Baking I (5-day)
Dec 7-11, Mar 8-12
Fundamentals of Bread Baking 11 (5-day)
Dec 14-18, Mar 15-19
Breads for Restaurants (4-day)
Jan 26-29
Retarding Techniques for Bread (3-day)
Feb 3-5
Italian Breads & Pastries (5-day)
Nov 2-6, Mar 22-26
Display & Decorative Breads (3-day)
Nov 9-11, Feb 8-10
Breads of the World (4-day)
Apr 6-9
NATIONAL BAKING CENTER
818 Dunwoody Boulevard Minneapolis, MN 55403-1192
Fax 612-374-3332
Phone 612-374-3303
e-mail: nbc@dunwoody.tec.mn.us
Web: www.nationalbakingcenter.com