Advanced Dough Workshop
Advanced Dough Workshop
Overview
About the course
The aim of this short course is to explore the art of laminated and enriched dough products.
Please note: this course will be launched in Autumn 2022, and dates and times are to be confirmed. Please apply for this course to register your interest.
Fees
| FEE | COST |
|---|---|
| Tuition | £50 |
Please note that while we make reasonable adjustments to remove any barriers to education, additional fees may be payable where this is not possible. For example, to provide additional support due to a disability. Please contact us if you believe you have any additional needs so that we can discuss your options before enrolling on a course.
Contact Us
If you have any questions about this course then please contact us by phone on 01252 40 55 55 or message us.
Your course
How will I be taught?
By the end of the workshop, you will be able to make:
- Laminated croissant dough
- Laminated Danish pastry dough
- Brioche dough
Your future
What Next?
After completing this course, you could go on to study another short course in cooking, such as our pastry workshops.
Entry Requirements
What is the entry process?
There are no formal entry requirements for this course, but an interest in baking is desired.
Ask a Question
Course Enquiry
Please contact us through the form below. After submitting a form we will contact you as soon as possible. We will delete your information one month after the beginning of the next academic year.
Start Dates
| Start Date | Mode | Day(s) | Time | Duration | ||
|---|---|---|---|---|---|---|
| 18/10/2023 | Part Time | WED | 9:00 - 16:00 | Days | ||
| Start Date | 18/10/2023 |
|---|---|
| Mode | Part Time |
| Day(s) | WED |
| Time | 9:00 - 16:00 |
| Duration | Days |
Apply
Apply
You can apply for this course online.
| Start Date | Days | Time | Duration | Apply |
|---|---|---|---|---|
| 18/10/2023 | WED | 9:00 - 16:00 | Days | Add to basket |
| Start Date | 18/10/2023 |
|---|---|
| Day(s) | WED |
| Time | 9:00 - 16:00 |
| Duration | Days |