Undergraduate Certificate in International Bread Making Techniques
-- ViewingNowThe Undergraduate Certificate in International Bread Making Techniques is a comprehensive course that equips learners with the essential skills needed to excel in the baking industry. This program focuses on various international bread making techniques, providing a deep understanding of different cultures and their baking traditions.
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⢠Fundamentals of Bread Baking: An introductory unit covering basic bread making techniques, ingredients, and equipment.
⢠International Flours and Grains: Examining various flours and grains used in international bread making, their properties, and applications.
⢠World Bread Styles: A survey of traditional bread styles from different countries, including French baguettes, Italian ciabatta, German pumpernickel, and more.
⢠Sourdough Techniques: Mastering the art of creating and maintaining sourdough starters, and baking sourdough breads from around the world.
⢠Bread Artistry and Design: Focusing on decorative and artistic techniques for shaping, scoring, and presenting international breads.
⢠Bread and Health: Exploring the nutritional aspects of bread, the impact of different ingredients and techniques on health, and current dietary trends.
⢠Bread Baking Science: Delving into the chemical and biological processes involved in bread making, such as fermentation, gluten formation, and oven spring.
⢠Commercial Bread Production: Understanding the industrial processes, equipment, and safety measures involved in large-scale bread production.
⢠Bread Entrepreneurship: Developing skills in business planning, marketing, and management for a successful career in artisan or commercial bread making.
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