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TZID:Asia/Kuwait
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UID:20260617T105807Z - 91005@eupj36
DTSTART;TZID=Asia/Kuwait:20260713T110000
DTEND;TZID=Asia/Kuwait:20260805T163000
CREATED:20260617T105807Z
DESCRIPTION:4 Weeks Summer Program\n4-Week Intensive Training Program
Transform your passion for baking into professional expertise through our
comprehensive 4-week hands-on training program. Designed for aspiring bake
rs\, pastry enthusiasts\, entrepreneurs\, and food industry professionals\
, this intensive course combines theory\, practical training\, and industr
y-standard techniques across four essential baking and pastry disciplines.
Program Duration: 4 Weeks Schedule: 3 Days per Week Time: 11:00 AM – 4:
30 PM Training Format: Hands-On Practical SessionsWeek 1: Bread\, Sourdoug
h & Fermentation Master the foundations of artisan bread baking and fermen
tation. Participants will learn how to create and maintain sourdough start
ers\, understand fermentation science\, and develop professional bread-mak
ing skills from mixing to baking.Skills You Will LearnSourdough starter cr
eation and maintenanceFermentation science and dough developmentFlour sele
ction and hydration managementMachine and hand mixing techniquesStretch &
Fold and Autolyse methodsBulk fermentationShaping and scoring techniquesPr
oofing and baking methodsBread quality assessment and troubleshootingProdu
cts You'll CreateTraditional Sourdough BreadWhole Wheat Sourdough BreadFre
nch BaguetteToast BreadPizza DoughCiabattaFocacciaWeek 2: Viennoiserie –
Croissant & Brioche Discover the art of French viennoiserie through the p
reparation of laminated doughs\, croissants\, and brioche. Learn professio
nal techniques used in artisan bakeries and pastry kitchens.Skills You Wil
l LearnViennoiserie dough formulationDough mixing and developmentLaminatio
n fundamentalsButter incorporation techniquesSingle and double foldsDough
resting and temperature controlShaping and finishing methodsProofing and b
aking techniquesBrioche preparation and braidingLaminated brioche producti
onProduct evaluation and troubleshootingProducts You'll CreateButter Crois
santsPain au [...]
DTSTAMP:20260617T105807Z
LOCATION:PROFESSIONAL MIX FOR GENERAL TRADING LLC\, White Complex\, Bldg. B
anoPuratos / No. 167\, Block D\, Street 62. Shuwaikh Industrial Area 3\, 5
\, Kuwait
SUMMARY:4 Weeks Summer Program
X-ALT-DESC;FMTTYPE=text/html:4 Weeks Summer Program\n4-Week Intensive
Training Program Transform your passion for baking into professional exper
tise through our comprehensive 4-week hands-on training program. Designed
for aspiring bakers\, pastry enthusiasts\, entrepreneurs\, and food indust
ry professionals\, this intensive course combines theory\, practical train
ing\, and industry-standard techniques across four essential baking and pa
stry disciplines. Program Duration: 4 Weeks Schedule: 3 Days per Week Time
: 11:00 AM – 4:30 PM Training Format: Hands-On Practical SessionsWeek 1:
Bread\, Sourdough & Fermentation Master the foundations of artisan bread
baking and fermentation. Participants will learn how to create and maintai
n sourdough starters\, understand fermentation science\, and develop profe
ssional bread-making skills from mixing to baking.Skills You Will LearnSou
rdough starter creation and maintenanceFermentation science and dough deve
lopmentFlour selection and hydration managementMachine and hand mixing tec
hniquesStretch & Fold and Autolyse methodsBulk fermentationShaping and sco
ring techniquesProofing and baking methodsBread quality assessment and tro
ubleshootingProducts You'll CreateTraditional Sourdough BreadWhole Wheat S
ourdough BreadFrench BaguetteToast BreadPizza DoughCiabattaFocacciaWeek 2:
Viennoiserie – Croissant & Brioche Discover the art of French viennoise
rie through the preparation of laminated doughs\, croissants\, and brioche
. Learn professional techniques used in artisan bakeries and pastry kitche
ns.Skills You Will LearnViennoiserie dough formulationDough mixing and dev
elopmentLamination fundamentalsButter incorporation techniquesSingle and d
ouble foldsDough resting and temperature controlShaping and finishing meth
odsProofing and baking techniquesBrioche preparation and braidingLaminated
brioche productionProduct evaluation and troubleshootingProducts You'll C
reateButter CroissantsPain au [...]
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