SFBI Professional Program
Hello everybody! Hope you´re all doing well.
I need some help... Looks like I will be able to take part of the Professional Program at the SFBI, I can´t afford all of it so I´m struggling with what to take and what not to take. I´m sure about Series I, II, V, VI, VII. I can´t do them all and I can´t decide which one to drop between series III, IV and VIII. I´ve been baking on my own for some time now and I really want to make the most of this opportunity so any thoughts, suggestions, ideas, anything will be gratefully welcomed.
Series I: Fundamentals of Mixing and Fermentation
Series II: Natural Yeast and Whole Grain Baking
Series III: German Breads and Ancient Grain Baking
Series IV: Baking with Wood Fired Oven
Series V: Introduction to Enriched Doughs and Lamination
Series VI: Advanced Viennoiserie
Series VII: Pastry Fundamentals: Ingredients and Techniques
Series VIII: Pastry Dough: Pies, Tarts and Choux