Intensive Bakery & Viennoiseries Arts Weekdays (December Intake)

•  Gain a thorough understanding of the ingredients, techniques and equipment used in baking   traditional French & Italian bread
• Produce French baguettes, boules, multigrain, sandwich & milk bread, as well as Ciabatta, Focaccia & Grissini.
• Develop the skills & confidence to create a variety of Viennoiseries such as Scones, Danish, Pretzel, Brioche, Croissant, Raisin & Apple pastry.
• Known different techniques of laminated dough, layering butter, folding & shapping
• Learn how to troubleshoot common baking issues & achieve consistent, high-quality results
• Present professionnally bread & viennoiseries by display techniques for a commercial setting

Starting Date: Monday 24th March 2025

Ending Date: Friday 28th March 2025

Starting Date: Monday 24th April 2025

Ending Date: Friday 28th April 2025

Starting Date: Monday 26th May 2025

Ending Date: Friday 30th May 2025

Starting Date: Monday 23rd June 2025

Ending Date: Friday 27th June 2025

Starting Date: Monday 30th June 2025

Ending Date:  Friday 4th July 2025

Starting Date: Monday 18th August 2025

Ending Date:  Friday 22nd August 2025

Starting Date: Monday 20th October 2025

Ending Date:  Friday 24th October 2025

Total Hours: 35

Duration: 1 week

(5 days a week) Monday to Friday

Hours per day: 7

Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.

Remark: Participants should be at least 17 years old at time of application

Certificate of completion by Ecole Ducasse Nai Lert Bangkok

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.