Basic Bread Making~ Spring Term 2014


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

Course aims:
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?

Day 1

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

Day 2

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.

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