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TZID:Asia/Kuwait
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BEGIN:VEVENT
UID:20261031T142856Z - 98822@eupj36
DTSTART;TZID=Asia/Kuwait:20260917T110000
DTEND;TZID=Asia/Kuwait:20261010T163000
CREATED:20261031T142856Z
DESCRIPTION:<a href="https://www.aba-kw.com/event/4-weeks-professional-baki
 ng-pastry-program-389">4 Weeks Professional Baking &amp\; Pastry Program<
 /a>\n4 Weeks Intensive Training Program Transform your passion for baking 
 into professional expertise through our comprehensive 4-week hands-on trai
 ning program. Designed for aspiring bakers\, pastry enthusiasts\, entrepre
 neurs\, and food industry professionals\, this intensive course combines t
 heory\, practical training\, and industry-standard techniques across four 
 essential baking and pastry disciplines. Program Duration: 4 Weeks Schedul
 e: 3 Days per Week Training Format: Hands-On Practical SessionsWeek 1: Bre
 ad\, Sourdough & FermentationDate: 17\, 18 and 19 September Time: 11:00 AM
  – 4:30 PM Master the foundations of artisan bread baking and fermentati
 on. Participants will learn how to create and maintain sourdough starters\
 , understand the science of fermentation\, and develop professional bread-
 making skills\, from mixing to baking.Skills You Will Learn: · Sourdough 
 starter creation and maintenance · Fermentation science and dough develop
 ment · Flour selection and hydration management · Dough mixing using bot
 h machine and hand-mixing methods · Stretch and fold technique · Autolys
 e technique · Bulk fermentation · Shaping and scoring · Proofing and ba
 king techniques · Bread quality evaluation and troubleshootingProducts Yo
 u'll Create: · Traditional Sourdough Bread · Whole Wheat Sourdough Bread
  · French Baguette · Toast Bread · Pizza Dough · Ciabatta · Focaccia 
 Week 2: Viennoiserie – Croissant & BriocheDate: 24\,25 and 26 September 
 Time: 11:00 AM – 4:30 PM Discover the art of French viennoiserie through
  the preparation of laminated doughs\, croissants\, and brioche. Learn pro
 fessional techniques used in artisan bakeries and pastry kitchens.Skills Y
 ou Will Learn· Viennoiserie dough formulation· Dough mixing and developm
 ent· Lamination fundamentals· Butter incorporation techniques· Single a
 nd double folds· Dough resting and temperature control· Shaping and fini
 shing techniques· [...]
DTSTAMP:20261031T142856Z
LOCATION:PROFESSIONAL MIX FOR GENERAL TRADING LLC\, White Complex\, Bldg. B
 anoPuratos / No. 167\, Block D\, Street 62. Shuwaikh Industrial Area 3\, 5
 \, Kuwait
SUMMARY:4 Weeks Professional Baking & Pastry Program
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-kw.com/event/4-weeks-
 professional-baking-pastry-program-389">4 Weeks Professional Baking &amp\
 ; Pastry Program</a>\n4 Weeks Intensive Training Program Transform your pa
 ssion for baking into professional expertise through our comprehensive 4-w
 eek hands-on training program. Designed for aspiring bakers\, pastry enthu
 siasts\, entrepreneurs\, and food industry professionals\, this intensive 
 course combines theory\, practical training\, and industry-standard techni
 ques across four essential baking and pastry disciplines. Program Duration
 : 4 Weeks Schedule: 3 Days per Week Training Format: Hands-On Practical Se
 ssionsWeek 1: Bread\, Sourdough & FermentationDate: 17\, 18 and 19 Septemb
 er Time: 11:00 AM – 4:30 PM Master the foundations of artisan bread baki
 ng and fermentation. Participants will learn how to create and maintain so
 urdough starters\, understand the science of fermentation\, and develop pr
 ofessional bread-making skills\, from mixing to baking.Skills You Will Lea
 rn: · Sourdough starter creation and maintenance · Fermentation science 
 and dough development · Flour selection and hydration management · Dough
  mixing using both machine and hand-mixing methods · Stretch and fold tec
 hnique · Autolyse technique · Bulk fermentation · Shaping and scoring 
 · Proofing and baking techniques · Bread quality evaluation and troubles
 hootingProducts You'll Create: · Traditional Sourdough Bread · Whole Whe
 at Sourdough Bread · French Baguette · Toast Bread · Pizza Dough · Cia
 batta · Focaccia Week 2: Viennoiserie – Croissant & BriocheDate: 24\,25
  and 26 September Time: 11:00 AM – 4:30 PM Discover the art of French vi
 ennoiserie through the preparation of laminated doughs\, croissants\, and 
 brioche. Learn professional techniques used in artisan bakeries and pastry
  kitchens.Skills You Will Learn· Viennoiserie dough formulation· Dough m
 ixing and development· Lamination fundamentals· Butter incorporation tec
 hniques· Single and double folds· Dough resting and temperature control
 · Shaping and finishing techniques· [...]
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