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Course Description

Embark on a comprehensive journey into artisan bread making, focusing on whole grain breads, bagels, and Italian focaccia. Led by Red-Seal Baker Stephanie Long, participants learn techniques for incorporating whole grains, achieving the perfect bagel texture, and exploring focaccia flavor variations. Through hands-on workshops and guided demonstrations, students master specific techniques while gaining a deeper appreciation for bread-making traditions. Whether you're just starting out as a baker or a seasoned enthusiast aiming to hone your skills, this course guarantees to elevate your expertise in bread-making to unprecedented levels.

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Section Title
Artisan Bread Making Series #3: Whole Grain Varieties, Bagels, and Focaccia Mastery
Type
Lecture/Lab
Days
Sa
Time
9:00AM to 3:00PM
Dates
Nov 30, 2024
Schedule and Location
View Details
Contact Hours
6.0
Location
Campus
Kelowna  
Course Fee(s)
Tuition $99.00
Additional Fee(s)
$20 Trades Culinary GI Material Fee $20.00 Mandatory
CEUs
0.6 CEUs
Drop Request Deadline
Nov 23, 2024
Instructors
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