Bread & Pastry
Bread & Science Course
A hands-on bread-baking program built around dough science, hearth technique, and the daily rhythm of a real bakery.
Duration
8weeks
Classes
20
Total Hours
160
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 Science
- Class 1 Course Overview and Terminology
- Class 2 Understanding Ingredients
Week 2
Sourdough Bread Making - The Starter
- Class 3 Sourdough Starters
- Class 4 Feeding and Maintaining Your Starter
Week 3
Sourdough Bread Making - The Dough
- Class 5 Mixing and Autolyse
- Class 6 Bulk Fermentation and Folding
Week 4
Shaping and Scoring Sourdough
- Class 7 Shaping Techniques
- Class 8 Scoring and Baking
Week 5
Whole Grain and Specialty Flours
- Class 9 Whole Grain Breads
- Class 10 Specialty Flours and Additives
Week 6
Advanced Shaping Techniques
- Class 11 Braiding and Decorative Shapes
- Class 12 Advanced Scoring Techniques
Week 7
Experimenting with Flavors and Fermentation
- Class 13 Flavor Development
- Class 14 Retarding Dough for Flavor
Week 8
Final Projects and Review
- Class 15 Student Projects
- Class 16 Course Review and Q&A
- Class 1 Course Overview and Terminology
- Class 2 Understanding Ingredients
- Class 3 Sourdough Starters
- Class 4 Feeding and Maintaining Your Starter
- ·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…