BEGIN:VCALENDAR VERSION:2.0 PRODID:-//PYVOBJECT//NONSGML Version 1//EN BEGIN:VTIMEZONE TZID:Asia/Kuwait BEGIN:STANDARD DTSTART:20000101T000000 RRULE:FREQ=YEARLY;BYMONTH=1 TZNAME:+03 TZOFFSETFROM:+0300 TZOFFSETTO:+0300 END:STANDARD END:VTIMEZONE BEGIN:VEVENT UID:20260616T090216Z - 26444@eupj36 DTSTART;TZID=Asia/Kuwait:20260713T110000 DTEND;TZID=Asia/Kuwait:20260805T163000 CREATED:20260616T090216Z DESCRIPTION:4 Weeks Professional Baking & Pastry Prog ram\n4 Weeks Intensive Training Program Transform your passion for bak ing into professional expertise through our comprehensive 4-week hands-on training program. Designed for aspiring bakers\, pastry enthusiasts\, entr epreneurs\, and food industry professionals\, this intensive course combin es theory\, practical training\, and industry-standard techniques across f our essential baking and pastry disciplines. Program Duration: 4 Weeks Sch edule: 3 Days per Week Time: 11:00 AM – 4:30 PM Training Format: Hands-O n Practical SessionsWeek 1: Bread\, Sourdough & Fermentation Master the fo undations of artisan bread baking and fermentation. Participants will lear n how to create and maintain sourdough starters\, understand fermentation science\, and develop professional bread-making skills from mixing to baki ng.Skills You Will LearnSourdough starter creation and maintenanceFermenta tion science and dough developmentFlour selection and hydration management Machine and hand mixing techniquesStretch & Fold and Autolyse methodsBulk fermentationShaping and scoring techniquesProofing and baking methodsBread quality assessment and troubleshootingProducts You'll CreateTraditional S ourdough BreadWhole Wheat Sourdough BreadFrench BaguetteToast BreadPizza D oughCiabattaFocacciaWeek 2: Viennoiserie – Croissant & Brioche Discover the art of French viennoiserie through the preparation of laminated doughs \, croissants\, and brioche. Learn professional techniques used in artisan bakeries and pastry kitchens.Skills You Will LearnViennoiserie dough form ulationDough mixing and developmentLamination fundamentalsButter incorpora tion techniquesSingle and double foldsDough resting and temperature contro lShaping and finishing methodsProofing and baking techniquesBrioche prepar ation and braidingLaminated brioche productionProduct evaluation and troub leshootingProducts You'll CreateButter CroissantsPain au [...] DTSTAMP:20260616T090216Z 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:4 Weeks Professional Bak ing & Pastry Program\n4 Weeks Intensive Training Program Transform you r passion for baking into professional expertise through our comprehensive 4-week hands-on training program. Designed for aspiring bakers\, pastry e nthusiasts\, entrepreneurs\, and food industry professionals\, this intens ive course combines theory\, practical training\, and industry-standard te chniques across four essential baking and pastry disciplines. Program Dura tion: 4 Weeks Schedule: 3 Days per Week Time: 11:00 AM – 4:30 PM Trainin g Format: Hands-On Practical SessionsWeek 1: Bread\, Sourdough & Fermentat ion Master the foundations of artisan bread baking and fermentation. Parti cipants will learn how to create and maintain sourdough starters\, underst and fermentation science\, and develop professional bread-making skills fr om mixing to baking.Skills You Will LearnSourdough starter creation and ma intenanceFermentation science and dough developmentFlour selection and hyd ration managementMachine and hand mixing techniquesStretch & Fold and Auto lyse methodsBulk fermentationShaping and scoring techniquesProofing and ba king methodsBread quality assessment and troubleshootingProducts You'll Cr eateTraditional Sourdough BreadWhole Wheat Sourdough BreadFrench BaguetteT oast BreadPizza DoughCiabattaFocacciaWeek 2: Viennoiserie – Croissant & Brioche Discover the art of French viennoiserie through the preparation of laminated doughs\, croissants\, and brioche. Learn professional technique s used in artisan bakeries and pastry kitchens.Skills You Will LearnVienno iserie dough formulationDough mixing and developmentLamination fundamental sButter incorporation techniquesSingle and double foldsDough resting and t emperature controlShaping and finishing methodsProofing and baking techniq uesBrioche preparation and braidingLaminated brioche productionProduct eva luation and troubleshootingProducts You'll CreateButter CroissantsPain au [...] END:VEVENT END:VCALENDAR