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Course code: P02730
Subject area: Cookery
Study level: Part Time
Course level:
Course time:
18:45 - 20:45
Days of week:
Tuesday
Course date:
13th Jan 2026 - 10th Feb 2026
Course location:
Gosford Hill School• Explore the secrets of soft but fully flavoured Focaccia, Pizza and Ciabatta.• Have fun shaping French Fougasse, baguette, brioche, doughnuts and Georgian Kachapuri bread. • Make Pitta, Naan and the most delicious Pane Pugliese using the dutch oven technique and alternative flours.
For our first session you will be making ‘A British Loaf of Bread (Sandwich Tin)’. You will need to bring the following ingredients and equipment:
Ingredients: • 250g strong white bread flour• 50g whole meal flour• 3g fresh yeast (or 2g dried yeast)• 195g water• 6g saltOptional: pumpkin and sunflower seeds
Equipment:• A large mixing bowl • 1 fork• 1 measuring jug• 1 scale• Clingfilm• Tea towel• 1 x 500ml sandwich baking tin (will need to fit 500g water)
In order to avoid disappointment, it is advisable to enrol at least 2 ½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date.
As part of your course we may organise trips to assist you with your learning. Trips are optional, and you will not be penalised if you choose not to participate.
There are bursaries available to help you with other course costs. Call 01235 216 212 for more information.
The rules on fee reduction are complicated and we would encourage you to talk to our Admissions staff on 01235 216 400 to discuss your options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.
£96.00
£48.00
