Course code: IPXV104P
Subject area: Cookery
Study level: Part Time
Course level: U
Course time:
6:30pm - 8:30pm
Days of week:
Monday
Course date:
11th Sep 2023 - 16th Oct 2023
Course location:
Cheney SchoolLearn a rewarding simple sourdough routine that’s good for you and your soul!
A Hand-made sourdough loaf is the real bread, easier for your gut to digest through an interesting satisfactory procedure.
On this course you will learn how to maintain a wild yeast sourdough starter and bake once a week using a conventional oven with no other expensive equipment.
Your tutor will teach you the basic knowledge of how to mix, fold and shape your dough in order to obtain a flavoursome loaf with a light texture.
Once learned how to successfully keep a healthy starter you will enjoy using it in pizza making , focaccia , baguette or brioche .
For our first session you will be refresh a new starter and mix your first sourdough loaf
You will need to bring the following ingredients and equipment:
Ingredients:
• 250g strong white bread flour
• 50g whole meal flour
• 5g salt
Equipment :
• A medium mixing bowl
• 1 fork
• 1 measuring jug
• 1 very clean jam jar with lid (300ml capacity))
• 1 scale
• Clingfilm
• Tea towel
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.
We hold a number of other short Italian cookery courses and workshops throughout the academic year.
Enrolment numbers to our courses are reviewed regularly. To avoid disappointment it is advised to enrol early. Courses with low enrolment numbers two weeks prior to the course start date are at risk of getting cancelled. When you enrol on the first week of the course you will be required to bring along one form of identification. This could be a passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.
There are no formal requirements for this course which is intended for learners who attended the Italian bread making course or who have previous experience of bread making..
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.
19+ Fee:
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
This is a non-accredited course, there is no formal qualification
As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.
As this is a non-accredited course, informal methods of assessment will be used. You will be required to complete a RARPA form which represents Recognising and Recording your Progress and Achievement.
As this is a mainly practical course teaching methods will be a mixture of discussion, demonstration and practice with 1 to 1 guidance from the tutor. As this is a non-accredited course informal methods of assessment will be used. These include self-observation, taste, discussion with your tutor and tutor observation.