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Wed, 29 Mar 2017, 18:00 – Wed, 1 Nov 2017, 19:00 BST
Thinking of starting your own business or learning new skills?
Open Enrolment has now started
Bread and Patisserie Masterclass
Mode: One day per week 6pm-9pm
Length: 5 weeks
Assessment: Coursework only
Course Fee: Paid on enrolment
Learn about the commodities used to create different bread including rustic wholewheat country-style bread, classic dinner bread rolls, brioche, olive and dried tomato bread – Fougasse, soda bread and gluten free bread.
Become familiar with using fresh yeast and understand the differences in the use of a wide variety of flour – learn tips and tricks of the trade with this course delivered by professional chef lecturers.