Course code: ICXR017P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
11th Nov 2020 - 2nd Dec 2020
01235 555 585
There are so many different breads in the world from Naan to Tortilla via Focaccia
Mariella Bliss has been successfully baking and selling Focaccia and Ciabatta for over 17 years, come and explore the secrets of soft but fully flavoured Focaccia, Pizza and Ciabatta. Have fun shaping French Fougasse, baguette, brioche, doughnuts and American Bagels. Make Pitta, Naan and the most delicious Pane Pugliese using the dutch oven technique and alternative flours.
On the first session please bring the following ingredients:
• 250g strong white bread flour • 50g whole meal flour• 3g fresh yeast (or 2g dried yeast)• 6g salt • Optional: pumpkin and sunflower seeds
And the following equipment: • mixing bowl• 1lb tin (any shape)• Clingfilm• a tea towel• shape serrated knife.
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.
16 - 18 Fee
Tution Fee: £56.00Exam Fee: £0.00
Total Cost: £56.00
19+ Reduced Fee
Tuition Fee: £33.60Exam Fee: £0.00
Total Cost: £33.60