Coronavirus
Updates: Colleges & Business Units | Commercial Outlets and Nurseries
Advice for: Students, Parents and Carers | College Applicants | Apprentices
Updates: Colleges & Business Units | Commercial Outlets and Nurseries
Advice for: Students, Parents and Carers | College Applicants | Apprentices
A 15 hour course over 5 weeks to give fundamental skills in breadmaking, covering breads from around the world, including flat, sourdough, enriched and laminated.
Over the course of five weeks you will be instructed in the key principles of dough making and bread production. Key skills are covered including: sour dough starter creation, pre-fermentation, shaping, proving, lamination and more. Historical and theoretical knowledge, along with all recipes will be provided in a course pack to be kept by the student.
Week One
Week Two
Week Three
Week Four
Week Five
A 5 week course running on Tuesday afternoons, from 2pm to 5pm.
You can use these skills in any home kitchen, or progress into another of our cookery courses.
Please see our Group entry requirements
We'd love to hear from you
New Dover Road
Canterbury, Kent
CT1 3AJ
Telephone:
01227 811111
Email:
iag@eastkent.ac.uk
