Step into the shoes of a professional baker for one richly rewarding week
Don't you love the aroma of fresh baked bread, hot and steaming from the oven? In Artisanal Bread Baking, you can learn to bake beautiful baguettes, fabulous foccacia, crusty ciabatta, braided yellow challah, and other delicious breads from around the world.
You'll come to class each morning, slip on your baker's whites, and dive in. Under the close supervision of accomplished Chef-Instructors, you'll be inspired, challenged, and learn more than you ever thought possible. You'll roll up your sleeves and mix, ferment, punch down, shape, score, finish, and bake dough into delicious loaves. You'll learn techniques for creating a range of outstanding tastes and textures. Even if you have no experience making bread, you'll discover its joys and unleash its mysteries.
Class sizes are limited to 12 students. So we encourage you to enroll early.

UNIT 1 - Levain, baguettes, pain bordelaise
UNIT 2 - Baguettes, bagels, flatbread
UNIT 3 - Brioche, croissants, and challah
UNIT 4 - Viennoiseries, traditional loaf breads
UNIT 5 - Pizza, focaccia, ciabatta

Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.

Artisanal Bread Baking is offered in three scheduling formats. Choose the one that's most convenient for you.

Schedule 1: Daytime Schedule
Monday - Friday, 8:30am - 3:00pm

Start	End	Cost
September 8, 2008	September 12, 2008	$ 1,350
November 17, 2008	November 21, 2008	$ 1,350

Schedule 2: Saturday Schedule
Saturdays, 9:30am - 4:00pm

Start	End	Cost
March 7, 2009	April 4, 2009	$ 1,350

Schedule 3: Evening Schedule
Monday - Friday, 5:00pm - 11:00pm

Start	End	Cost
October 6, 2008	October 10 , 2008	$ 1,350

Tuition includes uniform, utensil kit, all textbooks, and daily "family meal" lunch prepared by culinary program students. No prior cooking or baking experience is necessary. Class size is limited to 12 students per session, so act quickly.