Get ready to channel your inner bread baker: this inspiring class will teach you the proper mixing, kneading and professional bread baking techniques to make breads from around the world.

Breathe in the aroma of freshly baked loaves and realize your dough-making dreams in this ICC course devoted to the art of producing beautiful baguettes, fresh focaccia, crusty ciabatta and braided challah, to name a few of the artisanal breads in the curriculum. Choose to take the five sessions in a one-week immersion by day, or spread over three weeks in the evenings, depending on your schedule.

Come to class each day, slip on your baker’s whites and get ready to mix, ferment, fold, shape, score, finish and bake. Even if you have no prior experience making bread, you’ll discover the joy of baking and unleash its mysteries, while learning techniques for a spectrum of tastes and textures. Under the close supervision of ICC’s accomplished chef-instructors, you’ll be challenged to learn more about professional bread baking than you ever thought possible.

WHAT YOU’LL LEARN

In five intense and enjoyable classes, you’ll gain knowledge in:

  • The proper mixing, fermentation, shaping, proofing, scoring and baking techniques for a variety of breads
  • The critical importance of dough temperature
  • The keys to baking an assortment of breads and viennoiseries, including baguettes, bagels, brioche, challah, croissants, traditional loaf breads, pizza, focaccia and ciabatta
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate

CLASS SCHEDULES

09/06/2017

09/12/2017 – $1,575
Mon-Fri 8:30 am – 3:00 pm

10/30/2017

11/3/2017 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jun 2017

CHARCUTERIE & PÂTÉS


06/28/2017 -

06/30/2017 – $820
Wed-Fri 9:30 am – 2:30 pm

Jul 2017

FOOD STYLING FOR MEDIA


07/28/2017 -

07/29/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Aug 2017

ESSENTIALS OF JAPANESE CUISINE


08/21/2017 -

08/25/2017 – $1,550
Mon-Fri 9:30 am – 2:30 pm

KNIFE SKILLS, DEBONING & FILLETING


08/28/2017 -

08/30/2017 – $625
Mon-Wed 9:30 am – 2:30 pm

Sep 2017

ARTISANAL BREAD BAKING


09/06/2017 -

09/12/2017 – $1,575
Mon-Fri 8:30 am – 3:00 pm

CULINARY TECHNIQUES


09/06/2017 -

10/03/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


09/15/2017 -

09/16/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Oct 2017

ESSENTIALS OF ITALIAN COOKING


10/16/2017 -

10/20/2017 – $1,625
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/23/2017 -

11/01/2017 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ESSENTIALS OF SPANISH COOKING


10/23/2017 -

10/27/2017 – $1,495
Mon-Fri 9:30 am – 2:30 pm

UPCOMING CLASSES