Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

6 hours

Schedule

Sunday 9.30am - 3.30pm

What You Learn

Techniques for effective bread production

Learn the function and importance of different ingredients

Key components for successful bread making

What You Get

Certificate of attendance

Recipe and instruction notes

Hands on training

Materials to Bring

Pen for note taking

Shopping bag to take home goods baked in class

Dress Code

Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Date
Location
Places Remaining
Date Sunday, 19 Nov 09:30 AM to 03:30 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
7

We’re not in the bread business. We’re in the baking business. If that's true … then maybe your best course is to knead lightly.

If bread is your drug of choice then no more half-measures.

Allow our baker to escort you through the fundamentals of baking bread; understanding the functions of ingredients and formulas and how they interact.

Learn about the stages of bread production, different grains and, most importantly, construction.

This foundation class encompasses a wide range of basic and not so basic dough mixes plus techniques such as kneading and rolling.

This intensive, one day, hands on class is a must for the bread making enthusiast and ideal for both the novice and those who wish to hone their bread making skill.

A light lunch is provided for all attendees.

Take home all you bake in the class

A certificate of attendance is given on completion of the course

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