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Learn the
Flavor of Bread

Certification In Bread

Bread is a fundamental in cuisines all over the world, and baking it for one's own needs or as a side business has experienced an extraordinary revolution in recent years. Consequently, if you have a passion for all things bread, this artisanal bread-making course from IIHCA Khatima is for you. Your own unique style of bread can be made using the basic skills and knowledge you learn in these practical sessions.

About This Course

Immerse yourself in the art of bread baking and discover the therapeutic joy it brings. Join our extensive 3-month course, where you'll embark on a journey to master the essentials of this craft. Explore the nuances of different flours, delve into ingredient ratios, and grasp the techniques that make a difference. With expert guidance from our master bakers, hone your skills in our award-winning professional kitchen. Experiment with a variety of breads and present them in your unique style, aided by state-of-the-art equipment. This transformative experience will empower you with confidence and elevate your baking prowess.

Upon finishing the course, the Ishtha Institute of Hospitality and Culinary Arts (IIHCA) in Khatima will award you a certificate in bread program.

Providing Excellent education since 2013
With more than a decade of experience, we have successfully provided Professional learning programs that prioritize practicality, industry relevance, and tangible outcomes. Our programs are designed to assist you in reaching your objectives effectively.

The Certification in Bread Program is available in a module of 12 week duration, classes are held on a regular basis, All equipment, ingredients, protective gear and stewarding support are provided, along with Standard Recipe Cards for all classes.

What You'll Learn In This Course

What You'll Learn In This Course

Course Plan

IIHCA Student Stories

Meet the ICCA alumni who started their culinary journey with us. Here's their experience and where they are today...

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Pre-Preparations of Chocolate

Pre-preparations of Chocolate

Pre-preparations of Chocolate

Knowledge of Chocolate – History and Processing Chocolate Fillings

Traditional to Exotic Blends

Colourful Cocoa Butter Decoration and Spraying

Techniques Basic preparation, Marzipan, Caramels, Stuffed Dates, etc.

Perfecting the tempering and moulding

Perfecting the Tempering and Moulding

Perfecting the Tempering and Moulding

Tempering of Chocolate

Printed Transfer Sheet Techniques

Moulded Bonbons

Types of Fillings

Preparation of truffes

Preparations of Chocolate

Presentation of Chocolate

Presentation of Chocolate

Unmoulding of chocolate

Dry Fruit Medallion

Enrobed Bonbons and Bars

Chocolate Rochers

Storing of Chocolate

Introduction to bread

Introduction to Bread

Overview

Bread making history and development.

Bread – Major Ingredients in the Art of bread making

Function of Ingredients

Flavour and its contributions 

Baker’s Percentage

Bread Making-12 Steps of bread making.

Bread-and its classification.

Dough-lean

Classic Lean Breads- Dough

Focaccia, Grissini, Lavash

Classic Lean Dough Loaves

White Bread

Wholemeal Bread

Rye Bread

Multigrain Bread

Pizza Dough

Cooling, Freezing and Storage of Bread

Types of Dough

Types of Dough

Types of Dough

Overview and Richness of Dough

Other products -Soft Rolls, Cinnamon Rolls

Doughnuts, Croissant 

Dough Process of Enriching Dough, Brioche, Savarin

Cooling, Freezing and Storage of Bread

Pre Ferments and Quick Breads

Pre-ferments, and Quick Breads

Overview

Introduction of Pre-ferments

Sweet Breads

Scone

Savoury Quick Breads

Baking Pizza, Calzone.

Thick Crust pizza making

Thin Crust pizza making

Pre-fermentation Preparation and process

Biga Starter – For Baguette

Poolish Starter – For Ciabatta

Sourdough Starter – For Sourdough Bread

Lamination for Croissants, Danish

Cooling, Freezing and Storage of Bread

Baking and Presentation

Baking and Presentation

Baking and Presentation

Overview and Process

Croissant, Shaping, Proving, Baking,

Presentation -Danish, Shaping, Proving, Baking,

Presentation-Baguette, Shaping, Proving, Baking,

Presentation-Ciabatta, Flavour Combinations, Folding,

Shaping, Proving, Baking, Presentation

Sour Dough (Demo)

Autolyse, Folding, Shaping, Proving,

Baking, Presentation

Cooling, Freezing and Storage of Bread

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