Programme Content

  • Assemble tools and equipment for artisan and decorative breads
  • Measure, prepare and check the quality of ingredients for artisan and decorative breads
  • Adjust bread percentage for lean dough and enriched dough
  • Prepare dough (which includes mixing and fermenting) for artisan and decorative breads
  • Importance of flavours in artisan and decorative breads
  • Formulation of breads (types of flour, water and hardness of water, protein level and types of protein)
  • Prepare artisan and decorative breads which may include shaping, giving flavour and filling where applicable, proofing and baking the dough
  • Indicators of doneness
  • Cool artisan and decorative breads
  • Present finished products or store appropriately to prolong shelf life
  • Quality standards of artisan and decorative breads
  • Common faults in baking artisan and decorative breads and how to prevent them

Newsletter

Subscribe and be the first to know about our latest news and upcoming events!