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SHORT COURSE

L PLATES - From Wheat to Sourdough: Artisan Bread Baking

Description

From Wheat to Sourdough: Artisan Bread Baking with Cookery Chef Paul Beech, TAFE SA lecturer

This hands on class is perfect for the bread baking lovers or those that want to start their journey in bread making. You will mix, ferment, fold, shape, bake and taste a variety of loaves in French and Italian styles, including onion caraway sourdough, ciabatta and more.

The class will be led by experienced chef Paul Beech who will share his secrets to the perfect loaf and inspire you to bake at home.

  • Additional Information
    Participants need to wear Non Slip shoes, full length pants. Participants to bring along own apron and containers to take food home. Hair nets will be provided.

Short Course Delivery Locations Some short courses can provide accreditation for industry-specific registration, while others merely provide skills and knowledge in the subject area. Concession prices are available for some courses.

Location

Regency Park
Date

Sat 16 May 26

Class Times
Saturday 8:00am - 1:00pm
Duration
1 day x 5 hours
Student Visa (500)

Current VISA holders eligible

Contact

Cost

$143.00 GST inc

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For more details on short course enrolments, discounts, refunds, international student eligibility and more, please visit Applying for Short Courses

Further Information

Brochure

Short Course guide

Contact us

Course enquiries and more information

L PLATES - From Wheat to Sourdough: Artisan Bread Baking
T715885570
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