Introduction to Bread Making - Part-time
Key details
- Course area
- Catering and Hospitality
- Student type
- Courses for 19+ students
- Course type
-
Part-time Further Education course
A flexible skills‑focused course below university level, taken with a lighter timetable to fit around work or personal commitments.
- Course level
-
Entry Level
Not sure what this course level means? Use our course level explainer to help guide you through the different levels.
- Start date
- End date
- Wednesday 16th December 2026
- Time
- 6:00 pm - 9:00 pm
- Location
- City Hub 111 Canal Street, Nottingham, NG1 7HB
- Fees
Tuition fees may be waived for this course if you are in receipt of certain benefits or have a low income. Please see our Tuition fee information page for more information.
- £100.00
- Course code
- Parent course code:C057754 Child course code: Q057755
Course introduction
This course is perfect if you are eager to learn the science behind bread making and have a desire to learn how to make a wide range of breads.
You will learn:
- Making sourdough and sourdough starters
- Enriched dough such as brioche
- Speciality bread such as focaccia and bagels
You can expect hands on practical lessons with an experienced pastry chef and the chance to make a wide range of breads, which are yours to take home at the end of the session.
Course information
College Certificate
There are no formal entry requirements but you must be aged 19+.
You will receive verbal feedback throughout the course from your chef lecturer.
Onto other part-time cookery courses or even a full=time course at Nottingham College.
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