01
Course at a glance
| Length | 16 weeks · two 4-hour classes a week |
|---|---|
| Format | Hands-on in the teaching kitchen · 10 students per class |
| For | Home bakers and people planning to work in a bakery |
| Completion | Course certificate · final bake reviewed by two instructors |
Teaching kitchen
10
students per class
128
of hands-on baking
40+
breads you bake during the course
02
What you will bake
01
Everyday loaves
Pan loaves, rolls, and baguettes, with timings and temperatures written down for home or work.
02
Sourdough
Keep your own starter and bake country loaves and rye bread from it.
03
Sweet doughs
Brioche, filled buns, and laminated doughs, rolled out by hand.
03
Course plan
Weeks 1–3
Ingredients, mixing, and pan loaves
Weeks 4–7
Rolls, baguettes, and shaping
Weeks 8–11
Starter care and sourdough loaves
Weeks 12–15
Brioche and laminated doughs
Week 16
Final bake and review
04
Questions about the course
Do I need baking experience?
No. The course starts with weighing and mixing. Bring an apron; tools and ingredients are provided.
Can I take home what I bake?
Yes. You take home what you bake in each class, and we give you boxes to carry it.
Admissions
- bake@example.com
- Phone
- +1 555 0138
- Kitchen visits
- Tuesdays and Saturdays at 15:00