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Basic Breads

No Qualification

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Key Info

Learning Area   Catering
Delivery Mode   Part-time
Duration   2 Evenings
Course Code   11505-CAM-22


Dates & Locations

Course Type   Leisure and Professional
Location   Cornwall College Camborne
Start Date   16/11/2022
Day/Time   Wednesday, 18:00-21:00
Fees   Tuition Fees: £0.00

This course is open to anyone with an interest in catering and is aged 19 and over. Through interactive demonstration and hands on practical learning this course provides the foundation to those that want to gain a basic understanding of the principals of making fresh bread.

This course is free, however there is a small fee of £15 to cover ingredients and teaching materials.



  What You Will Learn

In this session you will learn how to make basic bread (White and Wholemeal)
In addition, you will start to look at the basic ingredients and the different flours you can use.

  Entry Requirements

No formal entry requirements

  Progression

These courses could lead onto enrolment on one of our other bread making courses or to progression on to the Culinary skills Diploma Level 2 and then onto the Cookery Diploma Level 3.

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  Tags


# Bread # Baking # Leisure # Cookery # Catering

Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.

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  Profile

Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City and Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites."

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Cornwall College https://www.cornwall.ac.uk/wp-content/uploads/2020/02/bread.jpg Bread, Baking, Leisure, Cookery, Catering