Undergraduate Certificate in International Bread Making Techniques

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The 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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AboutThisCourse

With the increasing demand for artisanal and international baked goods, this course is highly relevant and valuable for those looking to advance their careers in the baking industry. Learners will gain hands-on experience in bread making, as well as knowledge in ingredients, equipment, and processes used in commercial baking operations. Upon completion of this course, learners will have a solid foundation in international bread making techniques, enabling them to create a wide variety of bread products that meet the growing consumer demand for high-quality, unique baked goods. This certificate course is an excellent way to enhance one's baking skills and increase job opportunities in the baking industry.

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CourseDetails

• 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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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • NotAccreditedRecognized
  • NotRegulatedAuthorized
  • ComplementaryFormalQualifications

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CourseFee

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FastTrack GBP £140
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AcceleratedLearningPath
  • ThreeFourHoursPerWeek
  • EarlyCertificateDelivery
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StandardMode GBP £90
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FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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  • DigitalCertificate
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UNDERGRADUATE CERTIFICATE IN INTERNATIONAL BREAD MAKING TECHNIQUES
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London School of International Business (LSIB)
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05 May 2025
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