Artisan Bread Making 3

  • Chichester Campus
  • 18.05.2019 - 6 Hours
  • £ £60

Artisan assorted breads - a follow-on from Stage 2. Saturday Session: 10:00 - 16:00

Career options

Students may wish to progress further on to other creative classes within the College.

What you need to know

Entry Requirements?

No previous experience required.

What will I study?

Learn the best ever butter French brioche ideal for summer BBQs! Learn to make the best buns for your homemade steak burgers to impress! • Brioche bloomer plait • Belgian chocolate brioche - in mini loaf tins or flower pots. • Rustic Irish rarebit bread, stout granary and malt bread. • Classic beautiful Italian ciabatta for the summer ideal for the summer entertaining. • Recipe packs on starter doughs and the lovely breads you have made. Please wear Sensible Shoes. No open shoes such as Sandals, Flip Flops or High Heels. Closed shoes, such as Leather or Trainers would be preferable. Please bring a clean apron (essential) and oven cloth or couple tea towels, containers and large bag to take your items home. If you have a box of tools i.e. knife, pastry brush, bread scraper, electric scales, etc. please bring along. A 3 litre square plastic container to make the ciabatta in.

How will I be taught?

Practical demonstrations led by the tutor. One-to-one tuition within the group. Individual/group discussion/evaluations of the practical work achieved.

How will I be assessed?

Continuous classroom assessment based on Recognising and Recording Progress and Achievement (RARPA)
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Five highlights

  • 1 Develop new skills and techniques
  • 2 Meet new friends in a safe environment
  • 3 Good range of facilities and services
  • 4 Appropriate classroom/workshop
  • 5 Course is structured and well managed with helpful feedback