AIMS

The aim of this programme is to develop artisan bread making skills

 
 

DURATION

Course will run over 3 days, 1 day a week

OBJECTIVE

Participants will be able to produce and cook a range of dough and flour products including assorted breads

 

COURSE MODULES

  • Select weigh and measure bakery ingredients 
  • Prepare & mix dough
  • Understand how to select, weigh and measure 
  • Hand divide, mould and shape fermented dough 
  • Retard and prove dough products 
  • Tin, tray up dough products 

PROGESSION

Participants may wish to continue their studies with KWETB in a complementary area:

Classroom based:

Online:

CERTIFICATION

KWETB Certificate of Completion

 
 

 

This course was run in February 2022. Please click the expression of interest button below and send us an email if you would be interested in doing this course in the future. This course is run in KWETB’s Centre of Excellence in Hospitality at Marine House, Wicklow Town.