BAKERY

Course Duration: 3 months, Timing: 3-3.5 hr

The training commences with a thorough exploration of the fundamental principles of baking, from understanding the chemistry of ingredients to mastering precise measurements and temperature control. Trainees delve into the world of yeast and sourdough bread-making, learning the intricate process of dough fermentation and development to produce an array of artisanal breads.