Catering

Overview

There's nothing quite as satisfying as making your own bread ? and no scent more welcoming to guests than freshly-baked goods. If you've ever watched 'The Great British Bake-Off' and fancied trying your hand at baking bread, this course is for you.

Delivered in our well-equipped pastry kitchen, this practical course will teach you the fundamentals of how to make a wide range of bread and dough based products from scratch to a high standard. By the end of the six week course you will be able to make British and continental bread products ? both savory and sweet ? with confidence. You will be awarded a College Certificate in Bread and Dough Products when you complete the course.

Aims of the course

To develop skills, knowledge and confidence in the making of various breads and sweet dough products.

Unit Breakdown

The making of different British and continental bread products from a traditional loaf to ciabatta and focaccia. You will also make a variety of traditional sweet products to include Chelsea & Belgian buns.

Assessment Method

Continuous professional and peer to peer assessment at the end of each session.

Progression Opportunities

To progress onto one of our other pastry courses.

Career Options

Gain further experience in a pastry kitchen

Entry Requirements

A keen interest in developing knowledge and skills within a pastry kitchen. A good level of English and maths is a requirement in order to complete the course.

Facilities

Professional pastry kitchen environment. The course will be delivered by professional chefs with a variety of industrial experience in 4 and 5* establishments.

Process for Application

To apply please select your chosen start date and location below.


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Details

Venue Lewisham Way
Day/Eve Evening
Study Mode Part Time
Duration 4 weeks
Start Date 09/01/2018
End Date 01/02/2018

Fees and Finance

16-18 £95 p/ year
19-24 £95 p/ year
24+ £95 p/ year
International £95 p/ year

Funding

For up-to-date information about tuition fees, living costs and financial support, visit Fees and Finance.

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