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Covid-19 Update

Given the Covid-19 pandemic, the College calendar has been changed for the first term of the 2020/21 academic year and has introduced a two-week October half term break. This break is from Monday 19 to Friday 30 October during which time the College is closed to Learners. The College office will be open from Monday 19 to Friday 23 October (telephone/email enquiries open) and closed from Monday 26 October to Friday 30 October (telephone/email enquiries closed until Monday 2 November). From 2 November we are increasing the areas in which a face mask or covering is required to be worn.

What opportunities will this course give me?

There are a number of other baking and cookery courses on offer at Eastleigh College - please browse the website for further information.

What will I be learning?

You will learn how to make:

French fougasse bread, fresh olive ciabatta, French petit pain baguettes, and sensational beer and parmesan bread.

You will be taught different techniques to give you the best bread ever! You will receive moulding and kneading advice and be taught how to get a professional classic finish.

This is a full hands on day with opportunities to ask questions on artisan bread, flour and yeast cookery.

This is an exciting opportunity for keen bread makers who enjoy making bread from scratch to expand their repertoire!

A college certificate will be available on request.

Why is this course for me?

You will watch demonstrations from the tutor and then make your recipes. The tutor will provide one to one support to each learner so you will finish the day with professional products to take home.

What do I need to sign up?

There are no formal requirements necessary to join this course but some baking/cooking experience would be beneficial. You do not need to have attended the Bread Making for Beginners workshop to participate in this course.

Is there anything else I need to know?

In addition to your ingredients, you will need to bring a 2lb loaf tin, electric scales, apron, and pastry scraper if you have one, containers to take your food home in, and silicone paper/baking parchment.

All four breads will be demonstrated by the tutor. Time allowing, you will then have the opportunity to make all the items demonstrated. An ingredients list will be provided approximately 7 days before the start of the course; learners are responsible for the purchase of these ingredients.

Application Information

Please note that all courses are subject to minimum numbers and course descriptions may be subject to change. A place on your chosen course is not confirmed until all of the necessary enrolment paperwork is signed and any relevant fees are paid. The team will be in touch to discuss this with you, once your application has been processed.

Course Code

CKBDN0/AB

Course Options

Click an option below to see more details and to apply.

27/2/2021 - Apply Now

Venue

Eastleigh College

Session code

C508Y

Day

Sat

Time

09:30 – 14:30

Weeks

1

Fees

£60.00

24+: £60.00

Session Venue Starts Days Time Weeks Fees* 24+ Fees*
C508Y Eastleigh College 27/2/2021 Sat 09:30 – 14:30 1 £60.00 £60.00 Apply now

* Please note that although this tool looks to give customers the best indication of course costs, a final cost can only be confirmed once all submitted information is verified by our information, advice and guidance team.

Need some further advice?

If you require further advice and guidance about any course costs and/or the funding options available to you, the College has a dedicated Adult and Community Learning team who can be contacted on telephone 023 8091 1270.

The Equality Act

The College wishes to ensure that it complies with the requirements of the Equality Act 2010. If you are a disabled person, please ensure that we know what you need so that we can make all reasonable adjustments to help you succeed.

Please note all courses descriptions may be subject to change.