To work in a bakery or restaurant, one must be well-rounded in many facets of cooking and baking. This course provides students with skills to be proficient at dough making. The course compares different yeast products and discusses the steps of yeast dough production, mixing, fermentation, and baking. Students will learn measurement, temperature, creative finishing, and how to create hearth and artisan bread.
Upon completion of the course, students will gain hands-on experience under the direction of our professional chefs in industry-standard baking labs. The course helps to build foundational skills for other pastry and culinary courses.
JNA Institute has organized teaching approaches into three categories. All the methods have various significant features. Students can pursue their passion and skills as a successful career with the method that best suits them.
This approach is teacher-centered—when students are enrolled, there will be an instructor available virtually to guide them in your scheduled classes. Through these lectures, students can learn with direct instructions and assessments. Additionally, credits earned through certificate classes will help you achieve a professional cook certificate.
It will include both self-learning and teacher-led classes. The schedule will be available with 5 hours of direct interaction classes taught by qualified instructors. This course is beneficial if you want to assess your performance and gain practical knowledge directly from an instructor.
Online classes are taught via a student-centered approach. The performance will be assessed based on class participation, completing all the modules online, and performing activities outlined in the syllabi.
