In breadmaking, the instructor, an experienced baker, demonstrated how to properly combine flour, water, yeast, salt and other basic ingredients to make a variety of artisanal loaves. Students learned the science behind yeast fermentation and proper dough kneading, as well as tricks for getting that perfect rise and crispy crust. 

In brothmaking, the instructor explained how simmering meats for an extended period extracts nutrients like collagen, minerals, and amino acids into a nourishing stock. Participants learned how to select quality bones, roast them for deeper flavor, blend with vegetables and herbs, and simmer either on the stovetop or in a slow cooker. At the end, they sampled and learned how to can their handmade broths and discussed incorporating them into soups, stews, gravies and more.