Boulangerie & Viennoiserie

Boulangerie & Viennoiserie

Introduction

The program is designed to equip participants with various bakery skills for bread making and laminated dough. It covers 3 key main areas for participants who wish to work or open up a bakery which are Artisan Breads, Laminated Doughs, and Asian bread. The program covers the practical handling of bread production along with the Costing & Operation Management on how to startup and manage a bakery. This 6 week weekend class is suitable for bread enthusiasts or participants who wish to start up a business in the food and beverage industry.

Organization

Taylor's Culinary Institute

Outcome

At the end of this program, participants will be able to:

- Explain the theories and science of bakery productions
- Produce Artisan Bread, Laminated Doughs and Asian breads that are at the standard for selling
- Assess the Costing and Operation Management of a bakery establishment

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No	Topic	Topic Description
1	Fundamental of Bread Making	This topic talks about the fundamentals of producing bread and the science behind ingredient functions & techniques
2	Artisan Lean Doughs	This topic teaches the participants about common artisan bread from European countries such as Baguette, Ciabatta, Foccacia, Pretzel, Sourdough, etc
3	Artisan Enriched Doughs	This topic teaches the participants on artisan enriched dough from European countries such as Brioche, Challah, Babka, etc
4	Laminated Doughs 1	This topic teaches the participants on the fundamentals and techniques of laminating the dough to create laminated dough such as croissants and puff pastries
5	Laminated Doughs 2	This topic teaches the participants the technique of creating Viennoiseries such as Croissants, Pain au Chocolate, Danishes, Puff Pasty, etc
6	Asian Breads	This Topic teaches the participants the influence of bread in Asian countries which are soft and sweet buns that are more preferred by Asian taste buds

Expert

Frederic Cerchi Raymond

Chef Frédéric Cerchi, from a small village in France he has always been interested in the culinary career. He now carries with him more than 25 years of experience in the food industry, and has traveled around the globe to work with a few of the top chefs in Europe such as Michel Roux at Le Gavroche. He now works with a respect for the classic French techniques, but with a touch of Fusion/modern influence. He is currently residing in Malaysia and is the Director of the Taylor's Culinary Institute by Taylor's University.