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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 09:00 to 15:00

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 3pm

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

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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