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Artisan Bread Making - Saturday 14th January 2017Book Now »

Course Image
Level: #N/A

Location: The RoundHouse

Years: 1

Weeks: 1

Hours: 5.00

Start: Various Dates (Please press the Book Now Button to View Dates)

Days / Times: Saturday 09:30 to 14:30

Tuition (£): 60.00*

Interview: N

Course Summary

This course is perfect for people who want to broaden their bread making skills.

You will learn how to make a variety of wonderful bread items, using different techniques, with the help of our experienced Head Chef.

The course will run from 9am to 2.30pm.

The cost is £60 per person including lunch.

Entry requirements

N/A

Course Content

You will be making to take home with you:

  • Traditional bloomers
  • A variety of bread rolls
  • Fougasse - a flat, round loaf popular in France with a variety of flavours to choose from
  • Focaccia - a flat oven-baked Italian bread with a variety of toppings to choose from

How will I be assessed?

N/A

Are there any additional costs or specialist equipment required?

N/A

What can I do after this course?

 

 

 

 

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

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The Engine Shed Restaurant Open to the Public

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Jordan Green

Jordan Green

Compliments to the award-winning chef

Apprentice Jordan Green scooped the Young Chef of the Year title in the Derby Food and Drink Awards – an accolade which he hopes will fast track his career ambitions.

Jordan was among a group of full-time Catering and Hospitality learners who progressed to an apprenticeship with the College’s Engine Shed restaurant and training kitchens at the Roundhouse campus.

His apprenticeship opened doors to many opportunities – including a work placement with Derby’s award-winning Restaurant Zest. He also took part in a European work experience programme in Denmark, spending five weeks at the Danish Meat Trade College in Roskilde alongside learners from Estonia, Italy and Finland.

I really want to be working in fine dining and to learn from the best in the industry. Hopefully winning this award will help me at the start of my career.
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