Prerequisite

• Series I-III OR
• Artisan I and II & Viennoiserie I OR
• Work experience in the field equivalent to the above. Please send your resume to: customerservice@sfbi.com to register for the class. If you are taking all the series before you do not need to send a resume.

Course Description

In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more.

One important topic explained in this series is how to create a production schedule for yeasted bread, sourdough and viennoiserie items, which is necessary for an efficient bakery operation. During the hands-on production time, students will be working in groups and establish their own production schedule. The products include essential items at any artisan bakeries, such as country bread, baguettes, ciabatta and croissants, as well as pastries such as cookies, scones and muffins.

This is an Advanced Course for students who have taken Artisan I, Artisan II and Viennoiserie I. This course is also open to trained bakers who have work experience in the field.

Please send your application to customerservice@sfbi.com to register for the class. 

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

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