Global Certificate in International Bread Making
-- ViewingNowThe Global Certificate in International Bread Making is a comprehensive course designed to empower learners with the essential skills needed to excel in the baking industry. This certificate program highlights the importance of artisan bread baking, exploring various techniques and traditions from around the world.
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• Fundamentals of Bread Baking: An introduction to the basic techniques and ingredients used in bread making, including flour, water, yeast, and salt. This unit will also cover the importance of measuring ingredients accurately and the role of mixing, kneading, fermentation, shaping, and baking in the bread making process. • Types of Flour: An in-depth exploration of the different types of flour used in international bread making, including all-purpose flour, bread flour, whole wheat flour, and specialty flours such as spelt and rye. This unit will also cover the impact of protein content and gluten development on bread quality. • International Bread Styles: An overview of the various bread styles from around the world, including French baguettes, Italian ciabatta, German pretzels, and Middle Eastern pita bread. This unit will cover the unique ingredients, techniques, and equipment used in each style, as well as their cultural significance. • Sourdough Bread Making: A deep dive into the art of sourdough bread making, including the creation and maintenance of a sourdough starter, the science behind sourdough fermentation, and the techniques for shaping and baking sourdough loaves. This unit will also cover the unique flavor profile and health benefits of sourdough bread. • Bread Baking Equipment and Tools: An overview of the essential equipment and tools needed for successful bread baking, including stand mixers, ovens, proofing boxes, and various types of pans and baskets. This unit will also cover the importance of properly calibrating and maintaining baking equipment for consistent results. • Bread Baking Techniques: A hands-on exploration of the various techniques used in bread baking, including mixing, kneading, shaping, proofing, and scoring. This unit will also cover advanced techniques such as lamination and retarding, as well as troubleshooting common issues such as dough under- or over-proofing. • Bread Baking Science: An investigation into the
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Zugangsvoraussetzungen
- Grundlegendes Verständnis des Themas
- Englischkenntnisse
- Computer- und Internetzugang
- Grundlegende Computerkenntnisse
- Engagement, den Kurs abzuschließen
Keine vorherigen formalen Qualifikationen erforderlich. Kurs für Zugänglichkeit konzipiert.
Kursstatus
Dieser Kurs vermittelt praktisches Wissen und Fähigkeiten für die berufliche Entwicklung. Er ist:
- Nicht von einer anerkannten Stelle akkreditiert
- Nicht von einer autorisierten Institution reguliert
- Ergänzend zu formalen Qualifikationen
Sie erhalten ein Abschlusszertifikat nach erfolgreichem Abschluss des Kurses.
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