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Breads & Pastries Skill Program (5-day)

July 20 @ 5:00 pm - July 24 @ 9:00 pm


The Bread & Pastry Skill Program  is a Hands-on Program, we will focus on a huge variation of Breads and Pastries.

We will focus on Sour Dough Breads, Ciabatta, Multigrain, Brioche, Rye, Crossini’s, Deep-fried Pastries, Challah,

Danishes, Lemon meringue tarts, Quiches, Pies, Puff Pastry, Focaccia, Soft Dinner Rolls, Rusks, Choux and Scones.

This program runs from 5pm-9pm Tuesday till Friday and

Saturday from 7am-12pm.  On the first evening we will have a theory class discussing the ingredients,

equipment and methods of all the relevant recipes.

We will be execute a Breakfast function on Saturday in conjunction with our full-time Food preparation & Culinary Arts students.

If you interested, please request an individual enrolment form from chef@fbichefschool.co.za

You will receive a Certificate of Attendance at the end of the Program.


FBI Chef School JHB
164 Church Street
Johannesburg North, Gauteng South Africa
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011 462 8964