Cookery - Italian Bread Making

Course code: ICXR003P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

7:00pm - 9:00pm


9th Nov 2021 - 30th Nov 2021

Cheney School

Contact details

01235 555 585

Mariella Bliss has been successfully baking and selling Focaccia and Ciabatta for over 15 years. Come and learn the secret of Italian bread making using a starter or handling a very wet dough for light but fully flavoured bread.

Learn more about some of these traditional recipes: Pagnotta rustica, Focaccia, Ciabatta, Tuscan Schiacciata with Grapes and Vin Santo, Breadsticks, Pugliese Bread, Neapolitan Pizza, Brioche and the Best Amalfi Doughnuts!

Please bring the following with you on the first night to make Pagnotta, a simple rustic loaf of bread:

Ingredients needed:
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 needed:
1 large bowl
1 wooden spoon
1 measuring jug
Tea towel
Dough scraper
Cling film

The bread will be made at the class but baked at home to allow proper slow fermentation, so at home you will also need extra four, a baking tray or 1 pound bread tin.

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.

We offer a variety of different cooking workshops and courses, do take a look at our website.
All welcome. No previous experience necessary.

Please note - you should be 19 years old or over at 31st August 2021.

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 2021 prior to starting the course.
The cost of ingredients per session will be no more than £10.

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: £56.00
Exam Fee: £0.00

Total Cost: £56.00

19+ Reduced Fee

Tuition Fee: £33.60
Exam Fee: £0.00

Total Cost: £33.60

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.