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The Difference |
High End
We teach baking for high end, European style bakeries, using the best ingredients from around the world.
Hands On
Each technique and method is taught with total hands on work and the chef never just does demonstrations.
One on One
We teach one student at a time, working at their own pace, not sharing equipment or co-making a formula with other students. When you graduate you will not only have learned professional baking methods and techniques, you will have practiced them in a realistic bakery environment.
Small and Large Production
We cover; small and large production baking, freezing for product line optimization and the implementation of equipment with as few employees as possible, product and employee scheduling, necessary equipment for each product and how to layout an efficient bakery.
Time Management
Most schools do not teach how to process three to four, large scale batches of product at one time. This is the reality most of the time in a busy bakery. Each day a student at ISB works as if they are in a small bakery, by producing three to five large batches of products, while learning how to manage their time successfully.
Customization
We customize each course specific to what the student wants to learn, including ethnic formulas from around the world. You can customize your curriculum to focus on bakery startup or European breads, desserts, sourdough, pastries, chocolates and many other area of professional baking.
Labeling and Packaging
Packaging or labeling requirements is crucial in today’s market. We finish each day with; how to freeze, package, ship or label products, including how and when FDA nutritional labeling is necessary.
Sales and Marketing
We teach how to balance the product line in and around a pastry case. We focus on maximizing eye appeal and sales. We cover product pricing, and how to source hard to find ingredients in their specific area.
Real World Troubleshooting
Troubleshoot formulations and how to fix them in a not so perfect world. We reinforce the use of monitoring water temperature before mixing; dough temperature after mixing and then the internal temperature of products during baking all as a part of product quality control and success.
The Science of Baking
You will learn about the properties and functions of flour, sugar, yeast and other ingredients; and how they pertain to each specific product and why, optimizing flavor, shelf life, mouth feel and handling. All purpose flour and regular sugar is rarely the answer.
Formulas
All formulas that go home with the student are for their commercial use and have all been tested up to 500 lbs.
Location
The International School of Baking is located in Bend, Oregon right in the heart of scenic Central Oregon. One of the most unique and beautiful places in the region. Bend is the cultural and population center for Central Oregon with many choices for lodging and entertainment.
We teach baking for high end, European style bakeries, using the best ingredients from around the world.
Hands On
Each technique and method is taught with total hands on work and the chef never just does demonstrations.
One on One
We teach one student at a time, working at their own pace, not sharing equipment or co-making a formula with other students. When you graduate you will not only have learned professional baking methods and techniques, you will have practiced them in a realistic bakery environment.
Small and Large Production
We cover; small and large production baking, freezing for product line optimization and the implementation of equipment with as few employees as possible, product and employee scheduling, necessary equipment for each product and how to layout an efficient bakery.
Time Management
Most schools do not teach how to process three to four, large scale batches of product at one time. This is the reality most of the time in a busy bakery. Each day a student at ISB works as if they are in a small bakery, by producing three to five large batches of products, while learning how to manage their time successfully.
Customization
We customize each course specific to what the student wants to learn, including ethnic formulas from around the world. You can customize your curriculum to focus on bakery startup or European breads, desserts, sourdough, pastries, chocolates and many other area of professional baking.
Labeling and Packaging
Packaging or labeling requirements is crucial in today’s market. We finish each day with; how to freeze, package, ship or label products, including how and when FDA nutritional labeling is necessary.
Sales and Marketing
We teach how to balance the product line in and around a pastry case. We focus on maximizing eye appeal and sales. We cover product pricing, and how to source hard to find ingredients in their specific area.
Real World Troubleshooting
Troubleshoot formulations and how to fix them in a not so perfect world. We reinforce the use of monitoring water temperature before mixing; dough temperature after mixing and then the internal temperature of products during baking all as a part of product quality control and success.
The Science of Baking
You will learn about the properties and functions of flour, sugar, yeast and other ingredients; and how they pertain to each specific product and why, optimizing flavor, shelf life, mouth feel and handling. All purpose flour and regular sugar is rarely the answer.
Formulas
All formulas that go home with the student are for their commercial use and have all been tested up to 500 lbs.
Location
The International School of Baking is located in Bend, Oregon right in the heart of scenic Central Oregon. One of the most unique and beautiful places in the region. Bend is the cultural and population center for Central Oregon with many choices for lodging and entertainment.
