The International Centre for Culinary Arts (ICCA Dubai) is thrilled to announce the upcoming Professional Development Program (PDP) focusing on the Benefits of Retarding Proofing in Modern Bakery and Pastry. The event is scheduled for Wednesday, January 31, 2024, from 11:00 am to 1:00 pm.
This unique, hands-on program is tailor-made for advanced professionals in the bakery and pastry industry, including Bakers and Pâtissiers from DCDP, CDP, and Sous Chef level onwards. The PDP offers an exceptional opportunity to master the techniques of Retarded Fermentation, transforming your baking creations with innovative methods and irresistible flavors.
Participants will have the chance to delve into the preparation of exquisite bread varieties such as Campagne Bread, Rye Multiseed Bread, Raisins and Walnuts Bread, and Rustic Focaccia. The program also covers an array of Viennoiserie, including Plane Croissants, Classic Pain au Chocolat, and creative takes on croissants with Strawberries and Roses, Lemon Pie, Dates and Chocolate, and Zaátar.
The PDP is offered free of charge to industry learners, courtesy of ICCA Dubai and SALVA Academy, Spain. All hospitality and resources are provided by the organizers. However, availability is limited to 20 seats, allocated on a first-come basis. Attendees are required to be in their Chef Uniforms and to provide a copy of their passport, the name of their organization (if any), designation, and email address for registration.
