Course code: IPXV002P
Subject area: Cookery
Study level: Part Time
Course level: U
19:00 - 21:00
Days of week:
21st Feb 2024 - 20th Mar 2024
Course location:Cheney School
01235 555 585
Brioche are simple to master but it’s important to follow a few golden rules like understanding the right moment to add the butter to your dough or the temperature of the milk.
Since time is the most precious ingredients for good bread in general, you will always make the dough on the night of your lesson but take it home to allow a slow fermentation for a better final product.
The tutor will give plenty of instructions for you to bake at home independently using your domestic oven.
Please bring the following with you each week:
· A mixing bowl
· A tea towel
· Cling film
· A scale
· A measuring jug
· A dough scraper
· Measuring spoons
For the first session you will also need to bring the following:
500 g plain flour
250 g of mascarpone
100 ml milk (warmed at 37*C)
50 g sugar
7g dried yeast or 15g fresh yeast
2 egg yolk
25g butter (optional)
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.
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 2023 prior to starting the course.
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.
Tuition Fee: £25.00
Exam Fee: £0.00
Total Cost: £25.00
19+ Reduced Fee:
Tuition Fee: £0.00
Exam Fee: £0.00
Total Cost: £0.00
Your learning will be assessed individually over the term via the monitoring of cooking and baking practices, tasting of your dishes, questions and answers. You will have to opportunity to watch demonstrations and be offered ongoing advice to help improve your skills.