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August 19 @ 7:30 am - August 30 @ 3:30 pm
Series II: Sourdough, Whole Grains and Alternative Grains
August 26 @ 7:30 am - August 30 @ 3:30 pm
Viennoiserie I: Croissants, Danish, and Brioche
September 2 @ 7:30 am - September 6 @ 3:30 pm
Artisan I: Systematic Approach to Bread
September 2 @ 7:30 am - September 13 @ 3:30 pm
Series III: Viennoiserie
September 16 @ 7:30 am - September 20 @ 3:30 pm
Series IV: Bakery Business Essentials
September 23 @ 7:30 am - September 27 @ 3:30 pm
Series V: EIDB Collaboration
October 7 @ 7:30 am - October 11 @ 3:30 pm
Modern Bread and Viennoiserie
October 14 @ 7:30 am - October 18 @ 3:30 pm
Modern Bread and Viennoiserie
October 21 @ 7:30 am - October 25 @ 3:30 pm