Hospitality & Tourism

From baking to bartending, culinary and restaurant certifications to operating your own food truck, Wake Tech has a short-term training program to get you the skills you need for in-demand jobs in the Triangle region. Learn the science, techniques and trends that will give you the foundational knowledge to be prepared for the challenges face by professionals in the hospitality industry. 

Course details and registration information

Beginning Artisan Bread Baking
Overall Quality of This Course
Based on 6 student surveys.
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.
Would you like to have a career in the food service industry – making bread? This hands-on course will help you get there! You'll learn how to turn flour, water, salt, and yeast into dough that bakes properly and results in a perfect crust and crumb. You'll learn processes and methods, from pre-fermentation to mixing and shaping dough into the perfect loaf, and build the fundamental skills to hand craft bread for an artisan bakery, café, or high-volume restaurant. The course also covers baking terminology, safe food handling (ServSafe), proper equipment use, and attitude development for work in a kitchen environment. You'll be ready to work on day one!
Course Objectives
  1. 1. Discover how an artisan bread bakery operates.
    2. Learn what is misc- en- place is and why it’s important.
    3. Be able to divide dough to the proper size.
    4. Shape dough into bâtards, baguettes, boules, and rolls.
    5. Understand how to properly proof shaped bread and learn why bakers score each loaf .
    6. Understand how to calculate ratios for ingredients using “baker’s math.”
    6. Discover why bakers score each loaf and demonstrate how to score bread before baking.
    7. Learn how to properly load bread into the oven and remove them.
    8. Explore what leavening is and learn about the different well as the types of flour used for bread baking.
    9. Practice how to properly use a mixer to mix ciabatta, baguette, rich, and straight (yeasted) dough, and sourdough.
    10 Learn how to pre-scale dough (either in bins or pre-shaping) and Understand why it is critical to let dough rest and why folding is important.
    11 Get acquainted with what properly mixed dough feels like and why it’s important to keep a time and temperature log.
    working as a team to accomplish assigned tasks, develop effective planning and time management skills, and be able to follow instructions.
    12. Servsafe Instructions and Exams
Outline of Instruction
  1. Week 1 Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling, Stages of Mixing Bread Dough
    Week 2 Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough
    Week 3 Indirect Fermentation Lean Dough & Indirect Fermentation ( Enriched Dough)
    Week 4 Rolls/Knotted Rolls technique
    Week 5 Sweet Doughs technique
    Week 6 Servsafe Instructions & Exams
    Week 7 Final Exams.
    Alternate techniques related to the topic will be discussed throughout the course.
Contact Hours
Industry Standard, State, or National Certification
Website URL
Certification Learning Outcomes/Requirements
  1. Students will receive the ServSafe Certification ( National Restaurant Association)
CE to CU Articulation
Text and Supplies Needed
Supplies and handouts will be provided to the students in the class for in-person class only. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. For online classes, students will need a laptop with a camera. Textbook: Professional Baking, 7th Edition. Students can rent the eText for 120 or 150 days purchase the book, they can do so directly through Wiley Publication.120 day eText rental: $39.00 or 150-day eText rental: $45.00.
Perpetual eText ISBN: 9781119364429 Net price to the Bookstore: $112.50
Students will need to purchase ServSafe 7th Edition Managers Book (ISBN 9780134812335 ) . with the Servsafe exam sheet. Link to Servsafe is provided Also available at WakeTech Book Store Main Campus by calling 919-772-4204.
Clinical Site/Special Facilities
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students must actively participate in the class( in person or online). Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents for an in-person class. Students will be graded on quizzes and assignments on a weekly basis. Assignments have to be turned in on or before the scheduled time to be graded. Students will need a 70% or higher score to successfully complete the course.
    Students will need to score a 75% or higher to pass the Servsafe Exams ( National Restaurant Association).
Accreditation/Special Approval Requirements
Intended Audience
Baking Enthusiasts, Bakers, Home Makers, Au-Pair Students, Culinary Students, Cake Decorators, Seniors.
Specific Industry or Business Support Needs
Industry or Job Titles Related to training Outcomes for Employment
  • Bread Maker
  • Baker
  • Artisan Bread Maker
Related Courses
  • Basic Culinary and Restaurant Certification - HOS-3075B3
Course Contact Information
Sameer Pawa