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Bakery intensive

Intensive Bakery 2

Everyone loves the smell of freshly baked bread and pastries. This 5 day course is designed to provide students with an in-depth intensive experience of learning how to make bread as well as dough based pastries in a professional environment. 

Whether you are a serious food enthusiast, work in the industry and would like to add to your skillset or test the waters before committing to a full qualification, this course will provide you with a comprehensive set of essential skills which will allow you to confidently pursue your goals. 

The following topics are included in this 5 day introductory course: 

The art of making bread 

  • begin your own sourdough starter and learn all the essentials about feeding and maintaining your starter culture. 
  • hydrating techniques
  • slow fermentation methods 
  • cultivating natural ferments
  • mixing, hand and machine kneading, cutting and moulding techniques 
  • proving techniques 
  • oven set up
  • baking techniques 
  • learn how to consider colour, hue, crumb density, textures and varying degrees of sourness. 
  • a range of bread shapes, free form and tinned

Varieties covered throughout the course will be: 

  • white, rye, multigrain
  • baguette, ciabatta, focaccia
  • cob, batard, boule, levain
  • sourdough

Flavours incorporated in the bread making will be:

  • olive & thyme bread
  • tomato, basil and garlic bread

Fresh from the bakery / Viennoiserie and yeast dough based pastries  

Learn how to make the following yeast dough’s from scratch:
  • brioche dough 
  • croissant dough
  • danish dough 

Products made will be:

  • individual brioches and loaves 
  • croissants, pain au chocolate and a comprehensive range of Danish pastries 

What you will learn: 

  • traditional method of lamination (layering dough with butter) 
  • lamination technique by hand and with a dough sheeter 
  • make a variety of fillings 
  • shaping techniques 
  • proofing, baking, glazing and finishing techniques. 

Making of puff pastry:

  • how to make puff pastry from scratch
  • understanding the lamination process
  • resting techniques that need to be applied to puff pastry
  • how to bake puff pastry correctly   

The course is held at fully professional facilities. All students are hands on and make all products from scratch. 

Everything created in class is for students to take home, all materials are included in the cost of the course.

A comprehensive recipe booklet is provided as part of the course. 

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course. Students are required to have a Unique Student Identifier (USI). More information regarding the USI can be found in our FAQs.


5 days



Choose your start date


Monday, 30 September 2024


9am - 3.30pm

Attendance dates

30 September - 4 October 2024