L'Art de la Boulangerie
The Artisanal Bread Baking Course
an 8-Week Session
L’Art de la Boulangerie, a comprehensive, eight-week course is custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For eight hours a day, five days a week, this unique, hands-on experience allows students to focus on all aspects of creating artisan breads and breakfast pastries. L’Art de la Boulangerie presents the opportunity to learn under the direct guidance of Master Bakers and World Champions, providing the practice and tools needed to build a solid foundation, so that you can advance in the baking industry.
In eight weeks, you will learn everything from the fundamentals to advanced techniques in:- Food Service Sanitation, Safety, Technology, and Basic Skills
- Fundamentals of French Breads
- Pre-ferments: Poolish and Sponges
- Levains and Starters: Techniques and Applications
- Specialty Whole Grains and Organic Breads
- Breakfast Pastries and Viennoiseries
- Advanced Breakfast Pastries and Viennoiseries
- Specialty Breads from France and around the World
| New Students | Returning Students | TUITION |
|---|---|---|
| Jun 11 - Aug 3, 2012 | Jun 11 - Aug 3, 2012 | $10,600 |
| Jun 17 - Aug 9, 2013 | Jun 17 - Aug 9, 2013 | $10,600 |
Tuition rates in all programs and courses are subject to change without prior notice.
| SESSIONS AVAILABLE |
|---|
| 6:45 am to 3:15 pm Monday through Friday |
| APPLICATION FEES AND DEADLINES Application fees are applied toward tuition |
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| June 2012 Session (June to July, 2012) |
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Total Course Cost includes: Tuition, books and course materials, three full uniforms, complete pastry tool kit, all premium ingredients, and use of state-of-the-art equipment. There are no additional fees upon registration confirmation. The application fee is applied toward the total tuition payment. Admissions are conducted on a rolling basis, and classes fill quickly, so it is in your best interest to apply early to ensure your space in the desired session.
More on the Application Process
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Food Service Sanitation, Safety, Technology, and Basic Skills
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Course Description:
This section conveys the utmost importance of food professionals providing safe food to their customers. Students learn everything about food safety, sanitation, equipment, and food delivery. This is a comprehensive immersion into all aspects of handling food safely. The National Restaurant Association ServSafe® examination will be a part of this section. Students must complete this exam in order to pass the program. Those who do not pass will have the opportunity to re-take the exam. Students who pass will be eligible for city and state certification. This section offers instruction in foundational food technology specific to pastry and baking (including the chemistry of milk and dairy products, eggs, various types of sugars, and wheat). Also offered is instruction in the sense of taste and analysis of the taste cells. Students are also taught about the history of bread from ancient times to present day. The proper set-up of the bread station in a professional kitchen is taught, along with the duties of various personnel and the general hierarchy of the bakery. Students learn why the proper set-up is essential for maintaining cleanliness, organization, and efficiency. Students put this set-up into practice with hands-on learning with basic skills in bread, knife skills, use of equipment, and creating basic recipes used in bread making.
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Fundamentals of French Breads
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Course Description:
In this section, you will learn all the basics of bread making, the foundation of your knowledge for this course, and your future success. Baker’s math, base temperatures, and mixing types are the keys to understanding the art of baking, and running a successful production in a bakery. The major four ingredients will be discussed in detail: flour, water, yeast and salt. Through hands-on practice, you will develop your procedural memory so you can distinguish the varying types of dough and the processes used to produce them. Intensive hands-on of the shaping of different types of doughs, as well as understanding the bread and fermentation process will be explored. Pre-fermented dough will be the primary fermentation used in this section, and you will create a variety of basic shapes such as batard, baguette, boule, épis, and couronne. Organizational skills will be addressed and integrated into your daily practice. At the end of each day, a critique will be done by comparing the different products in taste, texture as well as appearance.
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Pre-ferments: Poolish and Sponges
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Course Description:
More pre-ferments will be addressed in this section giving you a broader palette for your recipes. A variety of breads with poolish and sponges will be made, such as French bread, country bread, soft pretzel, pain brie, and whole wheat bread. Learn about the nuances between the same breads made with different pre-ferments and how they can affect and completely change a product. In this section, you will continue to practice and develop your essential skills such as understanding the bread making process, shaping doughs, and organizational skills. The milling process as well as wheat culture will be discussed. We will also delve into subjects such as yeast and salt, as well as understand the mistakes that can be seen in breads and doughs and how to correct them.
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Levains and Starters: Techniques and Applications
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Course Description:
During this section, you will learn how to start your own natural pre-ferment (levain) and how to use it. Learn the differences between a stiff and a liquid levain and how much it can affect the final characteristics of your product, including taste and texture. The time-saving and organizational benefits of different techniques will be taught, such as slow proofing methods, bulk fermentation and controlled fermentation. Learn how to organize yourself using multiple methods at once to optimize your work time. These methods will be applied to working with different types of breads and pre-ferments. You will learn the renowned Pains Français au Levain, sourdough breads, ciabatta, and rustic bread. You will also move on to more advanced shaping techniques in this section.
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Specialty Whole Grains and Organic Breads
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Course Description:
During this course, you will learn a variety of specialty breads such as multigrain, 80% rye, flax seed rye, organic baguette and organic spelt. You will make products with a large amount of rye flour, gaining an understanding of the technology and how to manipulate and work with these very specific types of doughs. This course will also focus on the production of a large variety of breads. Different analyses of the flour will be addressed, as well as the technology of making organic breads and the health and nutritional benefits of these recipes.
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Breakfast Pastries and Viennoiseries
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Course Description:
The first section of breakfast pastries and viennoiseries will introduce you to new ingredients as well as new techniques and methods of working. We will introduce you to the lamination process, exploring laminated doughs, enriched doughs, and the unique characteristics of each method. Laminated brioche as well as puff pastry will be covered. Learn and uncover all the secrets on how to make the famous croissant, pain au chocolat and Danish. A variety of fillings will be made to accompany these different recipes. You will also create a variety of brioches such as the Nanterre, brioche with streusel as well as regional specialties like kugelhopf. A variety of sweet breads with lemon, chocolate, and other flavors will also be taught.
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Specialty Breads from France and around the World
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Course Description:
You will learn a wide variety of products from famous bread-producing regions and different countries in this section. Learn how to make the famous fougasse aux olives from the south of France, a Jewish rye bread, semolina bread, cranberry pecan, jalapeño cheddar corn bread, bolillos mexicanos and conchas, comparing the taste, texture, and appearance of each. Biga will also be addressed with a variety of products. All the techniques learned during the program will be put together to create a “bakery production” atmosphere and prepare you for the baking industry that awaits you.
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Advanced Breakfast Pastries and Viennoiseries
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Course Description:
The second section of breakfast pastries and viennoiseries will build on the fundamentals you have learned during the first. A wide variety of these specialties will be covered as well as varying techniques to allow for better organization in the bakery. Learn how to make gibassier with its wonderful flavor of anis, candied orange peel, orange blossom water and fruited olive oil. Traditional holiday recipes such as chocolate panettone, Berliner beignet, stolen and challah will be made to highlight the seasonal product section in a bakery. A variety of fillings will also be made to accompany the different recipes. Some savory products such as quiches and tartines will be produced. Artistic showpieces will be explored using techniques that will enable you to reproduce monuments such as the Eiffel Tower in bread!
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