Tutor: Jaclyn Sullivan
Venue: The Sherwood Cookery Workshop,621 Mansfield Road,NG5 2FX
Dates: Saturday 3rd May – 10th May
Time: 10am -4.30pm
Duration: 2 Sessions
FEE: £45.50Concessions £40.95) Fee Waived for those on income related benefits or low-incomeEssential materials
containers to take home breads made
Understand the basics of bread making. understand the kneading process in bread making. Make a variety of different breads from a basic white bread mix. Learn how to add additional ingredients to make different breads, and different cooking methods i.e. baking/frying.
Any prior knowledge or entry requirements?
Course content: what topics will the course cover?
Introduction to kitchen
Personal and kitchen hygiene and rules and hazards of kitchen
Theory of yeast and bread making
Make 2 batches of basic white bread dough
Turn these into- 1 loaf of white bread, Devonshire splits, Chelsea buns, bread rolls
Recap on last weeks session
discuss additional ingredients that can be added to breads
make 3 cheese loaf,
date and muesli loaf
make and fry donuts
Teaching, learning and assessment methods:
Demonstration / Discussion / Group work Individual work /
Question and answer / Observation / Practical work /
Suggestions for progression to further study or for using the skills and knowledge gained:
Make bread products at home, consider one of central colleges bread making or baking courses, or an NVQ in bread making at another college.