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The Magic of Baking
The Secret of the Perfect Loaf Unlocked: Your Next Baking Class
by Erika Edwards Decaster
erika.decaster@hqpublications.com
Culinary Institutes Columnist
There is nothing quite like the smell of baking bread in the oven. Whether it is a hearty, whole-grain bread or a European style baguette, a good loaf of bread is perfectly magical.
If you've ever tried to recreate that perfect bakery loaf at home, you know just what that means. After a few rock-hard bricks of whole wheat bread, or a loaf so fluffy and light that it disintegrates when you slice it, the magic of baking quickly fades.
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Tie Up Your Apron, Roll Up Your Sleeves
A baking class may be in order. In a baking course, you will learn those elusive secrets. You had better take an apron, because soon flour, yeast, baking powder, sugar, baking soda, salt and more will be flying about you in a dusty cloud as you stir up the concoction that just may lead you to the perfect loaf.
What to Expect from your Baking Course
Some baking courses can be very intense; others take a more laid-back approach. But virtually any baking class will include in its curriculum: ingredient properties, formulations, processing techniques, equipment, and troubleshooting.
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You may choose between many different areas of baking. You may opt for a baking course in cakes and sweet goods, or you may decide that bread and roll production interests you more.
On the Road to that Crusty Loaf Heaven
Whatever baking class you choose, you can be sure that the knowledge you gain will aid you in your home baking forevermore. You may also find in that first baking course, that the quest for the perfect loaf is something you would like to pursue further. You may even find that a career in baking or pastry is just the thing for you. Baking classes are offered at community colleges, universities, culinary institutes and baking and pastry schools. Sign up for a baking class and you are sure to find yourself in crusty loaf heaven.
About the Author
Erika Edwards Decaster is an avid international traveler and home chef. She has traveled in South America, the Caribbean, Mexico and Europe and has eagerly sampled their fabulous cuisine. She is currently living and working in Salt Lake City, Utah. Her previous experience includes publishing, curriculum development, museum administration and as a teacher of English as a second language. She has also worked as a full-time humanitarian aid volunteer in Portugal and as an employment specialist in the Dominican Republic.
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