Goal:
Prepare interns to work competently in an artisan or commercial bread bakery, focusing on core ingredients, dough development, and deck and residual oven baking.

Competency 1: Ingredient Knowledge & Bakers’ Math
Related Skills:
[1] Calculate formulas using baker’s percentages, and salt
[2] Calculate formulas using baker’s percentages
[3] Determine desired dough temperature (DDT) using temperature factor formulas
[4] Adjust hydration and fermentation time based on flour type and ambient conditions 

Competency 2: Dough Preparation & Fermentation Basics
Related Skills:
[5] Scale and weigh ingredients accurately
[6] Mix the dough by hand and with a spiral/hook mixer
[7] Perform proper bulk fermentation with time and temperature control
[8] Use the autolyse method and stretch-and-fold techniques

Competency 3: Dough Shaping & Handling
Related Skills:
[9] Pre-shape and final shape boules, bâtards, and baguettes
[10] Maintain proper tension during shaping
[11] Use proofing baskets and couches appropriately
[12] Score dough using a lame with the correct angle and depth

Competency 4: Deck Oven Operation (Basic)
Related Skills:
[13] Preheat and maintain deck oven temperature
[14] Load and unload bread with a peel or loader
[15] Apply steam injection at the correct timing
[16] Understand heat transfer via retained heat and conduction

Competency 5: Sanitation & Food Safety
Related Skills:
[17] Practice proper handwashing and protective equipment (PPE) use
[18] Clean and sanitize work surfaces and tools
[19] Follow allergen separation and labeling procedures
[20] Store ingredients and doughs according to health codes

Competency 6: Fire Theory & Wood Oven Safety (Introductory)
Related Skills:
[21] Explain fire management principles (fuel, air, heat)
[22] Monitor temperature using an infrared thermometer
[23] Recognize safe and unsafe ash-handling procedures
[24] Discuss differences in retained heat vs. residual heat ovens

Competency 7: Documenting Development of a Bread Profile
Related Skills:
[25] Name the bread for in-house and public in communication
[26] Date the bread profile to identify the version (retain version profile)
[27] Identify ingredients including types, percentages, and inoculation level
[28] Process parameters including mixing method/time, bulk fermentation, dividing/shaping, final proofing, and baking (temperature, steam, time)
[29] Describe the bread's flavor profile including the description of the bread's crust, crumb, flavor and aroma