Bread Baking

Introduction

Get familiar with dough products, bread baking, and the key themes of successful bread making. Understanding the importance of time and temperature when preparing and cooking dough products in terms of costs, customer satisfaction, food hygiene and quality of food. Keeping preparation, cooking areas and equipment hygienically clean and the impact it has on the organisation. You will be an ace, making beautiful and fluffy bread of all sorts with all areas of preparation, hygiene and management done to high standard.

What will I learn?

• Learn how to identify cooked dough products (White dough, Wholemeal dough and enriched dough)
• Learn the techniques and basic preparation methods for bread baking (rolling, kneading, glazing and mixing etc)
• Learn how to identify the different types of dough fillings
• Master basic bread baking terminologies
• Describe contamination threats when preparing and cooking dough products
• Learn the knowledge and techniques to bake a range of breads (Chelsea buns, Pita bread and bases etc)
• Select the best ingredients for bread baking and identify the kitchen equipment required
• Ratios and yields – How to decrease and increase your servings

*In the case of insufficient registrations, or other unforeseen circumstances, International Hotel School reserves the right, to either postpone or cancel any Short Course.