Thinking of starting your own business or learning new skills?
Bread and Patisserie Masterclass
Mode: One day per week 6pm-9pm
Length: 5 weeks
Assessment: Coursework only
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.