Sonoma, CA – Knowing how to bake is one thing, but teaching others how to bake is another. In November, The Bread Bakers Guild of America will offer a two-day class at Johnson & Wales University in Providence, RI, that will help baking instructors to hone their teaching skills.
Richard Miscovich, Associate Professor at Johnson & Wales’ International Baking and Pastry Institute, will present techniques and materials that convey concepts like baker’s percentage and fermentation to students in a clear, engaging, and memorable way, and address challenges that can arise during a handson baking class. The class will have the opportunity to put these ideas into practice as they develop and bake a hearth bread.
“Teaching Artisan Baking” will be held on November 5 and 6 and is part of The Guild’s 2011 regional event series, Breadville USA: Exploring Local Baking in America. To see the class flyer or print a registration form, please visit www.bbga.org.
Richard Miscovich teaches artisan bread baking at the Johnson & Wales University College of Culinary Arts in Providence, R.,I. and to home bakers and professional bakers at classes and conferences around the country. He is the owner of a brick oven microbakery, One Acre Garden and Bakery, in North Carolina and serves on the Board of Directors of The Bread Bakers Guild of America.
Johnson & Wales University is a recognized leader in career education, combining academics, hands-on training, and work experience with four campuses in the U.S. For more information, please visit www.jwu.edu.
Breadville USA: Exploring Local Baking in America is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America