START A SMALL BAKERY BUSINESS FROM YOUR OWN KITCHEN OR GARAGE. Some of my students set up their businesses at the backyard, unused garage etc., Most of them start by selling pandesal and dinner rolls at first and then move to higher end products midway through their businesses. Capitalization is minimal and by learning how to make the breads yourself, you can train your own staff as well.
Breadmaking class is 100 % hands on. Meaning students weigh, mix, mold and bake the recipes with minimum supervision from the instructor.
5 days of 100% full immersion in a baking class is equivalent to a full week's worth of demo class. To be able to "feel the dough" one needs to handle the dough while it is being made and not just see or smell the finished product.
Lessons include lectures on basic baking ingredients, tools, equipments and the various methods used.
There is no time limit on all of the courses. A free baking book will be given to students after they finished the course.
Full fee is required on the first day of the class.
Students will be required to bring an extra change of shirt (preferably cotton ), plastic container for finished products, notepad and pen, calculator, and light meal. It is also advisable to wear soft or comfortable shoes or sandals. Cameras are optional but you will be allowed to take pictures of the dough and the finished products.
Maximum size of class is from 6-7 students per session only.
Classes are held every week, dates of session may vary from time to time so please feel free to call or contact us at any of the following numbers or email us.
Learn how to be creative and taste the goodness of homemade warm freshly baked breads and earn extra money right from your own kitchen.
Students will be given an assignment at the end of the session. A questionnaire will also be filled out to assess the student's learning.
Tuition Fee inclusive of materials and ingredients
Click on to this link to find out how to get here
Classes start at 8: 00 am
Students get to take home some of their baked goodies, a tupperware or plastic container at least 3 inches in height will be able to carry the finished products without trampling them during transit.
Some of the breadbaking questions are as follows:
why is the yeast not mixed with the salt solution?
sometimes a baker adds the salt at the last stage of mixing, why?
what feeds the yeast? can i use baking powder instead of yeast?
what is the difference between anchor and baker's best?
how do i make my rolls softer?
why do molds form in yeast breads?
what will happen if i leave out the shortening in my rolls?
What is an old dough? Sourdough? Sponge?
Did you know that you can create as many as 10 recipes or more from just one type of dough? A lean dough such as foccacia or flatbread can turn into wonderful pieces of curry and chicken rolls, mini thin crusted pizza with salami and pineapple toppings for kids, baguettinis for dunking into pasta sauces, breadsticks coated with sesame and cheddar and many more.....
PENUCHE BAKING CLASS