Introduction to Breadmaking (Jan)

Introduction to bread

Have a go at your own artisan style breads. Produce traditional artisan sourdough bread and then a range of artisan style breads to impress your friends and
Learn how to produce Sourdough, Decorative leaf breads, Traditional French sticks / Baguettes Tomato Swirl Breads, 1 – 8 Strand plaits, Spindle Breads, Decorative Date & Walnut Bread, Chelsea Buns, Fancy Dinner Rolls, Tiger Bread, and Dark Rye bread. Depending on produce.

You will use a selection of processes from traditional, sponge and dough, traditional ferments, and modern day bread making methods in our brand new state of the art bakery.
There are no formal entry qualifications for this course, although you should have a keen interest in the Baking industry.

Basic understanding of Maths and English.
●  No formal assessment. Feedback will be given on products and improvement measure to help you advance.
On successful completion of this qualification you can progress onto:

●  Further courses within the bakery department and wider college courses.

●  An Apprenticeship within the Hospitality.
Tuition fees are payable by all students. Discounted fees are not available.
Course Code:
Catering, Hospitality & Bakery
Tameside One
6 weeks
(Thu 6:00pm-9:00pm) (tbc)

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Please Note: While every effort is made to maintain the accuracy of these details, changes can and do occur. Government policy changes rapidly (particularly from one academic year to the next) which often has an effect on availability, eligibility for funding and the fee contribution required. Please confirm the course details when enrolling.

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