Skip to the main content
Go to the search page
No course dates available

Key details

Course area
Catering and Hospitality
Student type
Courses for 19+ students
Course type
Part-time Further Education course
Course level
Entry Level

Course introduction

It is no longer possible to apply/enrol for this course as there are no course dates available. Please check back later as we may be offering it again in the future.

Join us on introduction to bread making to learn the process and science of making delicious bread. From gluten development to fermentation. During your time with us you will make a wide range of bread, learning the different techniques, origins and uses. You’ll learn to make sourdough, soda bread, focaccia, brioche and more. Every lesson ends with you working away with something impressive and delicious.

Topics include:

  • Week 1:
    • Produce your own sourdough starter
    • How to make basic white bread
    • Bread shaping
    • Bread finishing
  • Week 2:
    • Soda bread
    • Leavening agents
  • Week 3:
    • Speciality breads - focaccia.
    • A range of ingredients will be provided for a friendly creative competition
  • Week 4:
    • Sweet doughs - brioche buns
  • Week 5:
    • Alternative and additional cooking method breads - bagels
    • Learn about streamed buns (boa buns) and pretzels
  • Week 6:
    • Sourdough

Course information

College Certificate

There are no formal entry requirements but you must be aged 19+.

You will receive verbal feedback throughout the course.

Onto other cookery courses.

Advanced Professional Cookery (Level 3 City & Guilds Diploma) - Full-time

Culinary Skills (19+) (Level 2 City & Guilds Diploma) - Full-time

Food Safety Awareness (CPD) - Online Learning