The Yumarama Bread Blog is about to see a slight change in focus. It seems, you see, that I’ve somehow got myself enrolled into a Professional Baking Course at the local university – Vancouver Island University, a.k.a. VIU, a.k.a The Culinary Institute of Vancouver Island – which happens to be literally 5 minutes away from home.
What’s the focus and how will it affect what I post here?
The course is focused on a number of baking practices and areas, aside from straight up bread making. The course outline states:
“In addition to theory courses, the program covers artisan and commercial breads, rolls, sweet yeast products, pies, puff pastry, cookies, cakes, decoration, icing and finishing, French pastries, muffins, cup cakes, marzipan and chocolate. Also covered in the program are safety, conventional kitchen skills, sanitation, personal skills, and elementary management procedures. Students will also be trained in the operation and use of our newly built wood-fired brick oven (the first in a Canadian Educational facility).”
Basically, it’s a “full on bakery” education, less emphasis on bread lab (where the primary focus would be delving intricately into specific kinds of breads) and more on learning overall production skills, managing time and creation of multiple types of baked goods. I’ll also be getting back into cakes which I had stepped away from for the last couple of years.
The main instructors are department head Mr. Martin Barnett (above, left) and Pastry Chef Ken Harper.
Continue reading “Changing Courses: Pro Baking on the Horizon”