Internship Pathways
Below are competency-based pathways for each of the two Della Fattoria internships—Artisan Bread Foundations and Oven Mastery & Production Leadership—organized in a logical, developmental order. Each competency includes related skills that build toward mastery in bread baking.
Both Internship 1 and Internship 2 require a Capstone experience developed by each intern at the conclusion of their internship that demonstrates his or her qualifications, initiative, and creativity.
Internship 1
Artisan Bread Foundations
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
Internship 2
Oven Mastery & Production Leadership
Goal:Develop independent artisan bakers capable of managing complex bake schedules using both deck and wood-burning ovens, culminating in a professional-level capstone.
Competency 8: Advanced Fermentation & Production Planning
Related Skills:
[30] Plan fermentation schedules aligned with oven readiness[31] Use cold retardation and extended fermentation techniques[32] Adjust inoculation and hydration based on production goals[33] Create detailed production spreadsheets with timings
Competency 9: Deck Oven Mastery
Related Skills:
[34] Operate multi-deck systems with staggered bake times[35] Time and inject steam for maximum crust development[36] Balance bake cycles across decks with different temperature zones[37] Monitor crumb and crust outcomes for quality control
Competency 10: Wood-Burning Oven Mastery
Related Skills:
[38] Execute pre-firing and thermal soaking procedures[39] Map and track oven temperature zones with infrared thermometers[40] Clear ash and manage the bake chamber safely[41] Plan sequential bakes: high-temp (lean loaves) → mid-temp (wholegrains) → low-temp (pastries/drying)
Competency 11: Multi-Batch Residual Heat Baking
Related Skills:
[42] Calculate thermal decline rates and plan batch sequence[43] Synchronize fermentation timing with the heat curve of the oven[44] Use flue/damper systems to regulate chamber heat[45] Adapt baking times based on real-time oven observations
Competency 12: Production Leadership & Troubleshooting
Related Skills:
[46] Lead a bake shift from mixing to finished bake[47] Identify and respond to issues in fermentation, shaping, or baking[48] Train others in shaping and oven use[49] Maintain production quality and workflow under pressure