Bread & Pastry
Bread And Dough Course
A hands-on bread-baking program built around dough science, hearth technique, and the daily rhythm of a real bakery.
Duration
10weeks
Classes
20
Total Hours
200
Tuition
$8,000 – $10,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Bread Baking
- Class 1 Course Overview and Bread Baking Fundamentals
- Class 2 Essential Ingredients and Equipment
Week 2
Basic Bread Techniques
- Class 3 Understanding Lean Doughs
- Class 4 Shaping and Scoring Techniques
Week 3
Sourdough Basics
- Class 5 Sourdough Starters and Maintenance
- Class 6 Sourdough Bread Preparation
Week 4
Advanced Bread Techniques
- Class 7 Artisan Bread Styles and Techniques
- Class 8 High Hydration Doughs
Week 5
Specialty Breads
- Class 9 Whole Grain and Multigrain Breads
- Class 10 Seeded and Nut-Infused Breads
Week 6
International Bread Varieties
- Class 11 Flatbreads from Around the World
- Class 12 Holiday and Festive Breads
Week 7
Sweet Breads and Enriched Doughs
- Class 13 Enriched Dough Basics
- Class 14 Sweet Breads and Fillings
Week 8
Final Projects and Review
- Class 15 Student Project Preparation
- Class 16 Final Presentations and Feedback
Week 9
Introduction to Bread Baking
- Class 1 Course Overview and Bread Baking Fundamentals
- Class 2 Essential Ingredients and Equipment
Week 10
Basic Bread Techniques
- Class 3 Understanding Lean Doughs
- Class 4 Shaping and Scoring Techniques
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
Loading what graduates have to say…