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TZID:Asia/Kuwait
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BEGIN:VEVENT
UID:20261019T045013Z - 6074@eupj36
DTSTART;TZID=Asia/Kuwait:20260917T110000
DTEND;TZID=Asia/Kuwait:20261010T163000
CREATED:20261019T045013Z
DESCRIPTION:<a href="https://www.aba-kw.com/event/4-weeks-summer-program-38
 9">4 Weeks Summer Program</a>\n4-Week Intensive Training Program Transform
  your passion for baking into professional expertise through our comprehen
 sive 4-week hands-on training program. Designed for aspiring bakers\, past
 ry enthusiasts\, entrepreneurs\, and food industry professionals\, this in
 tensive course combines theory\, practical training\, and industry-standar
 d techniques across four essential baking and pastry disciplines. Program 
 Duration: 4 Weeks Schedule: 3 Days per Week Training Format: Hands-On Prac
 tical SessionsWeek 1: Bread\, Sourdough & FermentationDate: 17\, 18 and 19
  September Time: 11:00 AM – 4:30 PM Master the foundations of artisan br
 ead baking and fermentation. Participants will learn how to create and mai
 ntain sourdough starters\, understand the science of fermentation\, and de
 velop professional bread-making skills\, from mixing to baking.Skills You 
 Will Learn: · Sourdough starter creation and maintenance · Fermentation 
 science and dough development · Flour selection and hydration management 
 · Dough mixing using both machine and hand-mixing methods · Stretch and 
 fold technique · Autolyse technique · Bulk fermentation · Shaping and s
 coring · Proofing and baking techniques · Bread quality evaluation and t
 roubleshootingProducts You'll Create: · Traditional Sourdough Bread · Wh
 ole Wheat Sourdough Bread · French Baguette · Toast Bread · Pizza Dough
  · Ciabatta · Focaccia Week 2: Viennoiserie – Croissant & BriocheDate:
  24\,25 and 26 September Time: 11:00 AM – 4:30 PM Discover the art of Fr
 ench viennoiserie through the preparation of laminated doughs\, croissants
 \, and brioche. Learn professional techniques used in artisan bakeries and
  pastry kitchens.Skills You Will Learn· Viennoiserie dough formulation· 
 Dough mixing and development· Lamination fundamentals· Butter incorporat
 ion techniques· Single and double folds· Dough resting and temperature c
 ontrol· Shaping and finishing techniques· [...]
DTSTAMP:20261019T045013Z
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:<a href="https://www.aba-kw.com/event/4-weeks-
 summer-program-389">4 Weeks Summer Program</a>\n4-Week Intensive Training 
 Program Transform your passion for baking into professional expertise thro
 ugh our comprehensive 4-week hands-on training program. Designed for aspir
 ing bakers\, pastry enthusiasts\, entrepreneurs\, and food industry profes
 sionals\, this intensive course combines theory\, practical training\, and
  industry-standard techniques across four essential baking and pastry disc
 iplines. Program Duration: 4 Weeks Schedule: 3 Days per Week Training Form
 at: Hands-On Practical SessionsWeek 1: Bread\, Sourdough & FermentationDat
 e: 17\, 18 and 19 September Time: 11:00 AM – 4:30 PM Master the foundati
 ons of artisan bread baking and fermentation. Participants will learn how 
 to create and maintain sourdough starters\, understand the science of ferm
 entation\, and develop professional bread-making skills\, from mixing to b
 aking.Skills You Will Learn: · Sourdough starter creation and maintenance
  · Fermentation science and dough development · Flour selection and hydr
 ation management · Dough mixing using both machine and hand-mixing method
 s · Stretch and fold technique · Autolyse technique · Bulk fermentation
  · Shaping and scoring · Proofing and baking techniques · Bread quality
  evaluation and troubleshootingProducts You'll Create: · Traditional Sour
 dough Bread · Whole Wheat Sourdough Bread · French Baguette · Toast Bre
 ad · Pizza Dough · Ciabatta · Focaccia Week 2: Viennoiserie – Croissa
 nt & BriocheDate: 24\,25 and 26 September Time: 11:00 AM – 4:30 PM Disco
 ver the art of French viennoiserie through the preparation of laminated do
 ughs\, croissants\, and brioche. Learn professional techniques used in art
 isan bakeries and pastry kitchens.Skills You Will Learn· Viennoiserie dou
 gh formulation· Dough mixing and development· Lamination fundamentals· 
 Butter incorporation techniques· Single and double folds· Dough resting 
 and temperature control· Shaping and finishing techniques· [...]
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