Prerequisite

• 2026 Series I-III: This class is best suited as the bookend to the 7-week Training Series as it is more of a culmination of the concepts learned in the weeks prior.

Course Description

One important topic explained in this 5-day class is how to create a production schedule for yeasted bread, sourdough and viennoiserie items. This is a crucial concept to understand to minimize food and labor costs, and to achieve an efficient bakery operation. Students will work in groups during the hands-on production time to construct their own production schedule depending on the product types and quantities. The production schedule will be based on essential items at bakeries such as country bread, baguettes, ciabatta, croissants, cookies, scones, and muffins. Students will produce the above items in a practical exam as if to operate an actual bakery production in the last few days of this series. We will have a conversation with bakery owners in the first half of this series. This is a great opportunity to learn the ins and outs of opening and operating a bakery.

Get the Information Packet here! 

Interested? Email us at customerservice@sfbi.com to find out more details 

Check-in

If you have any concerns or questions before traveling to SFBI, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable.

The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com

What’s included?

• Breakfast Pastry
• Coffee, Tea & Water
• Light Lunch* (See note below)
• Binder with recipes and any relevant lecture notes or reference pages
• Take home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.

*Note on Breakfast Pastry and Lunches

Generally, former students have found the offerings to be adequate however, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity.

Below is a sample menu that can vary:

• Deli meat, tomato, and avocado sandwich with chips and a side salad (deli meat varies)
• Slice of quiche with a side salad
• Chicken and Rice (chicken flavor varies)
• Soup/Stew (soup flavor varies)
• Chicken Tinga & Cauliflower Ceviche

Training Series Cancellation policy

Any notice of cancellation or transfers, please refer to our cancellation policy link HERE.

Course Materials

Listed below are the items you must bring to class.

• Pens or pencils. You will use these to take notes in the classroom and the lab.
• Permanent marker. This piece of “equipment” is invaluable in the labs.
• Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.

Attire

• Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
• For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
• White chef’s coat. This is optional item. However, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.

Transportation:

There is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco, CA 94080