Art of International Bread Baking: New York

 

ICC has the only accredited professional bread baking program in the US. In eight weeks, you'll bake an array of breads with global origins in our pristine New York City kitchens. Develop a fundamental understanding of the chemistry, ingredients and techniques you need to achieve consistently excellent results.

Build an Impressive Bread Repertoire

A freshly baked loaf of bread is more than a simple pleasure; it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and tools to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through the ages.

Working under your dedicated chef-instructors, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the elements come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

High-Volume, Real-World Preparation

The program is structured to simulate the demands of a professional kitchen or bakery. (In fact, students in the day program bake the bread served to diners in ICC’s restaurant, L’Ecole.) Your class will be divided into small groups, each responsible for completing a set number of breads each day. You’ll work as a team to accomplish the day’s assignments, developing time management, planning and communication skills that will serve you well in your career. Each class ends with an evaluation, establishing a framework for assessing quality.

The curriculum goes beyond the basics to encompass culinary trends; you’ll use alternative flours to create gluten-free breads and make hearty, healthy breads using seeds and whole grains.

See information about college creditfinancial aid and scholarships.

Tuition Includes

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by culinary program students (weekdays)

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Ny---Bread
course information
DATESTIMEDURATIONDAYSTUITION
9/22/2014-11/14/2014 8:30am-3:00pm 8 weeks M-F $11,500
12/2/2014-2/2/2015 8:30am-3:00pm 8 weeks M-F $11,500
  • Unit 1

  • Unit 2

  • Unit 3

  • Unit 4

CLASSIC FRENCH BREADS
Baguettes, brioche, pain de bordelais and other French classics provide the starting point for the course. (These breads are made by hand and carefully mixed and handled, making them the perfect first step to bread fundamentals.) Your chef-instructors will guide you through the 14 steps of bread making, from ingredient selection through storage, teaching you principles you will rely on throughout the program and beyond. You’ll become familiar with the terminology, tools, equipment and organization of the bread kitchen. By studying the main ingredients of bread (flour, water, yeast and salt), you’ll cultivate an appreciation for how each affects the final outcome of your product. You’ll gain familiarity with the pre-ferment method by making several types of pre-ferment doughs. You’ll also be introduced to “baker’s math.”

Among the items from this unit:

  • Pain de mie
  • Petit pain de restaurant
  • Fougasse aux olives
  • Pain au levain, raisins et noix
  • Brioche
  • Nordelais
  • Pain aux cereals

TRADITIONAL ITALIAN BREADS
Learning many of the traditional breads of Italy is the logical next step to expanding your technique and general know-how of bread making. In this unit, you’ll acquire new skills to bake the breads that hail from this region, such as the use of biga pre-ferments and the doppio impasta mixing method. In addition to covering regional holiday breads, you’ll learn to bake breads using two distinctly Italian ingredients, semolina flour and olive oil. The chef-instructors will expand on baker’s percentages, the calculations you’ll use to quickly determine ingredient ratios and weights. As you and your team members become more efficient, your team will be challenged to increase the number of loaves you produce each day.

Among the items from this unit:

  • Grissini
  • Focaccia and pizza
  • Pane Siciliano
  • Ciabatta
  • Puccia
  • Panettone
  • Pane Toscano
  • Carta di musica
  • Pane Pugliese

GERMAN AND MIDDLE EUROPEAN GRAIN BREADS
Depth of flavor, texture and complex, well-developed crusts are hallmarks of German and Middle European breads. You’ll study wheat flour in more depth to understand how protein and ash content in different types can impact product and define a recipe. You’ll learn how to work with rye, which behaves differently from wheat flour. You’ll also explore more about incorporating whole grains and seeds into your bread. Additional mixing techniques, such as soaker production and using rye starters, will be practiced. By this point in the program, your team will be working even more effectively, and your team’s daily production requirements will again be increased.

Among the items from this unit:

  • Kaiser roll
  • Vollkornbrot
  • Pretzels
  • Caraway rye
  • Walnut rye
  • Bagels
  • Stolen

ART OF ADVANCED BREAD MAKING
Having grounded yourself in the basics, you’ll be ready to take on an assortment of unique breads. You’ll practice and expand your knowledge of flat breads; learn to work with alternative grains and seeds, such as buckwheat, oatmeal, millet and poppy seed; be introduced to making gluten-free breads; and work with laminated doughs, making croissants, pain au chocolat and Danishes. To add to your understanding of flour, your chef-instructors will conduct a milling demonstration using the school’s Austrian stone mill. You’ll discuss bread-related basics important to opening your own business (the equipment you need to set up shop, staffing and production, costing, menu development). Finally, you’ll complete a final project, working with your team over three days to complete six to seven assigned breads that you’ve learned over the course of the program.

Among the items from this unit:

  • Five-grain bread
  • Miche
  • Gluten-free bread
  • Millet bread
  • Rye and whole wheat bread with seeds
  • Buckwheat apple walnut bread

The International Culinary Center is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). This program is open to enrollment by M-1 nonimmigrant students.

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PROFESSIONAL CULINARY ARTS ALUMNI

Johnson Yu
Johnson Yu

Lead Bread Instructor at the International Culinary Center

VetriBread
Marc Vetri

CEO, Vetri Family of Restaurants