I am a professional baker and pastry chef, having been in the industry for almost 40 years. For the last 25 plus I have been teaching at a secondary Career and Technical Education school.
I have recently been asked by the director of our evening adult education program to teach some baking classes to non professionals. They are particularly interested in working with breads. I have taken many classes at SFBI, King Arthur, American Institute of Baking and many other places. Most of my experience lies in the commercial end of the industry. I typically do not bake at home.
I now have to design a course for the non professional, and I need some help. At this point I do not know if the class is going to be a single session, or for how long, or much other detail. Most of this will depend upon what I here from you.
Does anyone have a curriculum, or ideas of what can be done. I know that I can teach the skills, but will have to adapt what I know to small batches, home style equipment and so on.
Any suggestion will be most helpful.
Carlton Brooks CEPC, CCE