What is the course about?
Would you like to learn how to make a variety of bread products using different methods and techniques? Then this is the course for you! You will have the opportunity to make Sourdough bread, pre-fermented bread, flavoured bread and a plain and simple farm-house loaf. This course is a lot of fun, it is very busy and you will use recipes from professional chefs.
Is a pre-enrolment interview or assessment required for this course?
What level is the course and do I require particular skills, experience or prior qualifications?
This course is open to all candidates of all abilities.
What topics does the course cover?
Topics covered include good practice of kitchen hygiene, general health and safety. Please wear full covered shoes, tie long hair back and always wear an apron. Topics include good preparation of bread making, assembly of sourdough starter and cooking methods to produce a good finished product.
How will I be taught and assessed?
First a demonstration will be given followed by students carrying out the tasks. Continual support and guidance will be provided throughout the session.
Are there any other costs or equipment I need to get?
Yes there are. You will also need to bring containers, so that you can take your food home securely. A ream of cling film and greaseproof paper is also recommended. Aprons, Tea -towels. Also bring a small container with a lid, so that you can take portion of sourdough home, for you to keep, feed and use for future use.
By the end of the course what should I be able to do?
This course will give you confidence to tackle new complex bread recipes and other yeast leavened products.
What are the progression opportunities following this course?
If you have enjoyed this course then you will enjoy the other variety cookery courses that are on offer at the WAES website.