Master Course Bread Module 3

Master Course Bread Module 3

 

  • Master Course Bread Module 3

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About The Event

The country of origin breads is an exciting module that covers the majors of bread-baking followed by an intensive tutoring on breads that originated in countries around the world. Spread over a period of 3 days, this module is designed in a way that you're taken through a step-by-step process. The module will begin with a brief lesson on techniques from major bread groups around the world & the variations you could achieve in that. This will be followed by taking you through exciting flavour combinations & representation techniques. The module is designed such that it is high on practiciality & by the end of the module you will be expected to master ethnic favourites from around the world such as Welsh Bara Brith, French Boule, Italian Focaccia, English cottage loaf, Philippines Pandesal, Scottish scones, Armenian Lavash & French Pan de Mie.In addition, participants will learn about the crucial roles contributed by each main ingredient in the bread making process, as well as how to make no-yeast bread. All items made in class will be taken home.

Technical Focus:
- Techniques from major bread groups from around the world
- multiple variations
 
- Exciting flavour combinations and representation
 
- large practical component
 
- Master ethnic favourites
 
Hands on classes, Independent workstation, Take home what you make, Eggless options available
 
DATE
23Jun, 2016
24 Jun, 2016 
30 Jun, 2016 
1 July, 2016 
DURATION (TIME)
2 PM - 6 PM
2 PM - 6 PM 
10 AM - 2 PM 
10 AM - 2 PM