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DTSTART;TZID=America/Los_Angeles:20230828T073000
DTEND;TZID=America/Los_Angeles:20230908T153000
DTSTAMP:20260502T033416
CREATED:20221103T221153Z
LAST-MODIFIED:20230829T213743Z
UID:29766-1693207800-1694187000@sfbi.com
SUMMARY:Series II: Sourdough\, Whole Grains and Alternative Grains (waitlist)
DESCRIPTION:Course Description\nIn this series\, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained\, such as hydration\, fermentation temperature and feeding schedules. Understanding these topics will help you create your own sourdough bread with desired characteristics. \nThe retarding technique is introduced in this series as a new concept. This is a very important concept to know when you are in a bakery production. You will learn the pros and cons of different styles of retarding\, using both yeasted and naturally leavened doughs. The first half of this week includes hands-on production of country bread\, olive bread\, raisin walnut bread\, ciabatta with poolish\, and many other favorites. \nThe next topic covered in this week is baking with whole grain flour\, primarily focusing on whole wheat flour. Breads made with different percentage of whole wheat flour are compared\, and the discussion covers how to apply whole grain flours in natural and yeasted preferments and in final formulas. You will be producing multigrain\, 100% whole wheat sourdoughs\, among others. \nThe second half of this series focuses on working with specialty flours\, including alternative grains such as Kamut® and spelt\, gluten-free grains such as buckwheat\, millet and teff. A variety of breads will be baked every day\, including Kamut® baguette\, pear-buckwheat bread\, and teff with sunflower seeds. You will also work with a selection of German style rye breads with different percentages of rye flour\, including two castle rye and volkornbrot. \nThe last day of this series is the practical exam to review what you have learned in the bread series. \n\n Please send  your application to: customerservice@sfbi.com to register for  the class. Series II : August 28 to September 8\, 2023.  Price: $ 2495 **WAITLIST AS OF 7/24/23** \nCheck-in\nIf 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. \nThe 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 10 weeks prior to the series start date\, cancellations will be reimbursed in full\, minus a $50 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.\nLess than 10 weeks prior to the course start date\, cancellations are non-refundable\, and there is a $150 transfer fee per series; transferred deposits are non-refundable.\nThe balance paid on the series is non-refundable.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-ii-sourdough-whole-grains-and-alternative-grains-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series2-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T073000
DTEND;TZID=America/Los_Angeles:20230922T153000
DTSTAMP:20260502T033416
CREATED:20221106T132747Z
LAST-MODIFIED:20230829T213721Z
UID:29804-1694417400-1695396600@sfbi.com
SUMMARY:Series III: Viennoiserie (waitlist)
DESCRIPTION:Course Description\nThe first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. \nProducts made this week include a variety of enriched dough\, such as brioche and sticky buns. Using croissant dough\, you will practice different shaping and assembly processes for traditional\, chocolate\, and almond croissants. A wide range of shaping techniques will be introduced using Danish dough. Different lamination techniques\, as well as several types of retarding methods are practiced. A selection of creams and fillings are made in this series to finish Danish and puff pastries. Using puff pastry dough as a base\, a variety of products will be produced\, including turnovers\, palmiers. \nLater in this series teaches more advanced theory and techniques in viennoiserie. You will make a variety of pastries from both laminated and non-laminated doughs. Products made during this week include regional specialties and holiday breads\, such as panettone with levain\, pan d’Oro\, stollen\, gibassier and pithivier. The lecture includes how to work with Italian levain\, which is used in several classic Italian holiday breads. Selections of laminated products include kouign amann\, laminated brioche and inverted puff pastry.The last day of this week is the practical exam to review the viennoiserie series. \n\nPre requisite classes prior to the series III : Artisan I and Artisan II or Series I.\nPlease send your application to customerservice@sfbi.com to register for the class.\nSeptember 11 to September 22\, 2023. Price: $ 2495 **WAITLIST AS OF 8/8/23** \nCheck-in\nIf 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. \nThe 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 10 weeks prior to the series start date\, cancellations will be reimbursed in full\, minus a $50 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.\nLess than 10 weeks prior to the course start date\, cancellations are non-refundable\, and there is a $150 transfer fee per series; transferred deposits are non-refundable.\nThe balance paid on the series is non-refundable.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iii-viennoiserie-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series3-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230925T073000
DTEND;TZID=America/Los_Angeles:20230929T153000
DTSTAMP:20260502T033416
CREATED:20221106T134417Z
LAST-MODIFIED:20230829T213628Z
UID:29813-1695627000-1696001400@sfbi.com
SUMMARY:Series IV: Bakery Business Essentials  (waitlist)
DESCRIPTION:Course Description\nIn 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. \nOne 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. \nThis 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. \n\nPlease send your application to customerservice@sfbi.com to register for the class. **WAITLIST AS OF 8/29/23**\nSeries IV September 25 to September 29\, 2023. Price: $ 1495 \nCheck-in\nIf 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. \nThe 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 \nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 10 weeks prior to the series start date\, cancellations will be reimbursed in full\, minus a $50 per series cancellation fee. Transfers to any workshops or future series will be made at no charge; transferred deposits are non-refundable.\nLess than 10 weeks prior to the course start date\, cancellations are non-refundable\, and there is a $150 transfer fee per series; transferred deposits are non-refundable.\nThe balance paid on the series is non-refundable.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor 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.\nWhite 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.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/series-iv-bakery-business-essentials-3/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Bread and Viennoiserie Training Series
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Series4-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
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