Baking Artisan Breads

During this six-weeks course, you will learn how to prepare, and bake a variety of breads to enjoy
with family and friends. This will include developing skills in shaping, moulding and decoration
techniques as well as the basics of using yeast and other raising agents, kneading, and
understanding how and why these processes work.

Course Content

You will be taught by clear demonstrations to the group and one to one teaching. The tutor will
work where possible on a one-to-one basis to assess your cooking skills and give advice on how to improve. You should leave the course with a wealth of new skills, tasty and accessible recipes, and the inspiration to keep on baking bread with confidence. The following recipes will be prepared
but could be subject to change due to the availability of ingredients and at tutors' discretion.

Week 1 - Focaccia Bread

Week 2 - Bread Rolls shaped

Week 3 - Stuffed Naan bread

Week 4 - Brioche Buns

Week 5 - Spiced fruit loaf

Week 6 - Spinach and Cheese Bread

By the end of the course, you will be able to:

?? Prepare, prove, shape bread.

?? Bake various types of handmade breads

?? Create variations of recipes learnt in class

?? You will be able to provide and use critically supportive feedback in the development of
your bakes.

Safety Information
We want to keep you safe while you are at RHACC and as such all on-site classes will have additional hygiene procedures in place, as per government guidelines. Please note that if guidance changes, we may need to make changes to your course, such as reducing numbers attending onsite, or in the event of lockdown, postponing or moving the course online. Please act responsibly and do not attend the class if you display any of the symptoms of Covid-19 or have been in recent contact with someone who has. Please see government advice here.

Entry Requirements

To be eligible for this course you must be 19 or over on the start date of the course.

This course is aimed at beginners. Basic cookery skills are beneficial but a passion for preparing
food and baking is more important. This course is also suitable for anyone wanting to build on
their experience and add to their skills in baking bread.

Assessment Methods

You will use a Personal Learning Plan to reflect on your learning aims and the tutor will give you
feedback on your progress.

Further Study Options

By completing this course, you will be able to progress onto more cookery courses at the college
or elsewhere

Additional Information

You will need to bring your own ingredients and you will be provided with a list for the following
week each session. The list of the first session will be provided at least 3 days before the first
All ingredients will be available from a standard local supermarket, or we will provide guidance
about where you can source them. If you have any queries, please contact your tutor.

You will need a pen/ notebook for taking notes.
Please note that some of the cookery activities will require working in pairs, sharing equipment,
setting up and clearing the work area and equipment independently.


Remote Learning:
Some of our courses are now delivered through remote learning, including video conferencing (using Microsoft Teams, Zoom, Skype) and email contact with your tutor.

If your course is indicated as an ONLINE COURSE, you will need either a PC (with a camera and microphone), laptop, tablet, smartphone and access to the internet to be able to join the lessons. Lessons will run at the published time – so be ready and set up to join in.

We hope you will enjoy this new approach to learning – many of our learners have commented on how they are enjoying the classes and have improved their IT and digital skills in the process.

Please don't worry if some of this is new to you - you are not alone! See here for guidance on how to use our simple software. If you are experiencing any problems with connection or installing software for your online class please contact our eLearning support team via the Student Intranet Portal: We are here to help you.