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TZID:Asia/Kuwait
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UID:20260819T120023Z - 2254@eupj36
DTSTART;TZID=Asia/Kuwait:20260917T110000
DTEND;TZID=Asia/Kuwait:20261010T163000
CREATED:20260819T120023Z
DESCRIPTION:<a href="https://www.aba-kw.com/event/4-weeks-summer-program-38
 9/register">4 Weeks Summer Program</a>\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 Training Format: Hand
 s-On Practical SessionsWeek 1: Bread\, Sourdough & FermentationDate: 17\, 
 18 and 19 September Time: 11:00 AM – 4:30 PM Master the foundations of a
 rtisan bread baking and fermentation. Participants will learn how to creat
 e and maintain sourdough starters\, understand the science of fermentation
 \, and develop professional bread-making skills\, from mixing to baking.Sk
 ills You Will Learn: · Sourdough starter creation and maintenance · Ferm
 entation science and dough development · Flour selection and hydration ma
 nagement · Dough mixing using both machine and hand-mixing methods · Str
 etch and fold technique · Autolyse technique · Bulk fermentation · Shap
 ing and scoring · Proofing and baking techniques · Bread quality evaluat
 ion and troubleshootingProducts You'll Create: · Traditional Sourdough Br
 ead · Whole Wheat Sourdough Bread · French Baguette · Toast Bread · Pi
 zza Dough · Ciabatta · Focaccia Week 2: Viennoiserie – Croissant & Bri
 ocheDate: 24\,25 and 26 September Time: 11:00 AM – 4:30 PM Discover the 
 art of French viennoiserie through the preparation of laminated doughs\, c
 roissants\, and brioche. Learn professional techniques used in artisan bak
 eries and pastry kitchens.Skills You Will Learn· Viennoiserie dough formu
 lation· Dough mixing and development· Lamination fundamentals· Butter i
 ncorporation techniques· Single and double folds· Dough resting and temp
 erature control· Shaping and finishing techniques· [...]
DTSTAMP:20260819T120023Z
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/register">4 Weeks Summer Program</a>\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 Trai
 ning Format: Hands-On Practical SessionsWeek 1: Bread\, Sourdough & Fermen
 tationDate: 17\, 18 and 19 September Time: 11:00 AM – 4:30 PM Master the
  foundations of artisan bread baking and fermentation. Participants will l
 earn how to create and maintain sourdough starters\, understand the scienc
 e of fermentation\, and develop professional bread-making skills\, from mi
 xing to baking.Skills You Will Learn: · Sourdough starter creation and ma
 intenance · Fermentation science and dough development · Flour selection
  and hydration management · Dough mixing using both machine and hand-mixi
 ng methods · Stretch and fold technique · Autolyse technique · Bulk fer
 mentation · Shaping and scoring · Proofing and baking techniques · Brea
 d quality evaluation and troubleshootingProducts You'll Create: · Traditi
 onal Sourdough Bread · Whole 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 French viennoiserie through the preparation of l
 aminated doughs\, croissants\, and brioche. Learn professional techniques 
 used in artisan bakeries and pastry kitchens.Skills You Will Learn· Vienn
 oiserie dough formulation· Dough mixing and development· Lamination fund
 amentals· Butter incorporation techniques· Single and double folds· Dou
 gh resting and temperature control· Shaping and finishing techniques· [.
 ..]
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