Cookery - Breads of the World

Course code: ICKU101P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

6:45pm - 8:45pm

Tuesday

17th Jan 2023 - 14th Mar 2023

Gosford Hill School

Contact details

enquiries@abingdon-witney.ac.uk

01235 555 585

Travel around the fascinating world of bread making and explore their secrets.

In order to avoid disappointment, it is advisable to enrol at least 2½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date.

Your tutor has been successfully baking and selling Focaccia and Ciabatta for over 17 years.

• Explore the secrets of soft but fully flavoured Focaccia, Pizza and Ciabatta.
• Have fun shaping French Fougasse, Brioche and Doughnuts.
• Make Pitta or Naan.
• Make the most delicious Pane Pugliese using the Dutch oven technique and alternative flours.

You will need to allow time for advance preparation and cooking your breads at home the next day.

For our first session you will be making ‘A British Loaf of Bread (Sandwich Tin)’.
You will need to bring the following ingredients and equipment:

Ingredients:
• 250g strong white bread flour
• 50g whole meal flour
• 3g fresh yeast (or 2g dried yeast)
• 195g water
• 6g salt
Optional: pumpkin and sunflower seeds
Equipment:
• A large mixing bowl
• 1 fork
• 1 measuring jug
• 1 scale
• Clingfilm
• Tea towel
• 1 x 500ml sandwich baking tin (will need to fit 500g water)

Please note no class on 14/02/2023.

Free parking.
Please report to the Kidlington Adult Learning Reception first week.

Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.

There are many other courses and one day cookery workshops, including one specialising in Italian breads.
There are no entry requirements for this course.

Courses can fill fast, so please enrol early to avoid disappointment. Decisions on whether a course is to run are made two weeks prior to the start date - an email will be sent to you should there be changes to your course or if it is cancelled. Please check your inbox leading up to your course, including the junk folders. For anyone without an email account, our Admissions team will phone you instead.

For the first week of the course you will need to bring a valid form of identification; this includes passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.

Please note - you should be 19 years old or over at 31st August 2022 prior to starting the course.
The cost of ingredients you need to bring should total no more than £10 per session.

Courses offered by the college are fully or partly funded by the Government and the published fee takes account of this funding.

Before starting a course, the College is required to check you meet conditions relating to that funding, e.g. age, residency status within the UK/EEA, prior qualification level and employment status. In some circumstances (such as with online enrolments), these checks can only be completed after you have enrolled and paid.

If you are unable to pay in full for this course at the time of enrolment, and the course tuition fee is £300 or more, an instalment plan is available. If this is your preference, please do not enrol online but rather call the Admissions Team on 01235 216400 to enrol.

Once enrolled, Admissions will take the first instalment payment from you and pass on your details to the Finance team who will email you to set-up your payment plan. Please return a fully completed instalment plan to Finance as failure to do so could result in being withdrawn from your course.

The rules on fee reduction are complicated, we would encourage you to talk to our Admissions Team on 01235 216400 to discuss these options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.

16 - 18 Fee


19+ Fee

Tuition Fee: £112.00
Exam Fee: £0.00

Total Cost: £112.00


19+ Reduced Fee

Tuition Fee: £67.20
Exam Fee: £0.00

Total Cost: £67.20

As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.
There will be on going informal assessment via question and answers, observation and tasting with feedback given on how to improve if relevant.

As this is a non-accredited course, informal methods of assessment will be used. You will be required to complete a RARPA form which represents Recognising and Recording your Progress and Achievement.