Thinking of starting your own business or learning new skills?

Open Enrolment has now started

Bread and Patisserie Masterclass

Level 2

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.