Cookery School: Breads of the World
With over 200 types of bread available around the world, why settle for a basic sliced white loaf?
On this one-day course, our Head Chef, Gio Achenza, will teach students to prepare and cook a variety of international breads. From the familiar Italian focaccia and Indian naan to Moroccan khobz and Middle Eastern maneesh flatbreads, students will learn how to prepare a range of bread doughs and undertake the appropriate cooking methods for each product.
During the day you will be able to enjoy some of your fresh bread alongside a light lunch which will be provided in Ashfields restaurant. All other items produced can be taken home for you to enjoy or share.
Any dietary requirements, allergies or intolerances can be accommodated within the menu for the day. Please contact Gio directly at gachenza@yorkcollege.ac.uk to discuss any specific requirements.
Entry requirements
There are no formal entry requirements for this course, but students must have an interest and passion for cookery and want to learn more.
Course units
On this one-day course, you will learn to prepare and cook a range of international breads.
Taking place in our professional standard training kitchens, our Head Chef will work with you to build your confidence and skills to prepare breads for you to enjoy and to share with your friends and family.
Assessments
There is no assessment for this course.
Course fees
£20*
*Non-refundable cost, this it is used to purchase ingredients prior to the course.
Refunds will only be issued if we are notified via the cancellation form up to 2 weeks before the course starts.
Course progression
After this course you could undertake any of the other York College Cookery School classes for your enjoyment.
If you were interested in gaining a formal qualification in catering, our tutors would be able to advise on suitable routes that are available on a full or part time basis.
For further information on course options, visit the Hospitality & Tourism curriculum page.
Dates & course durations
Saturday 13th July 2024, 9.30am-4.30pm
Study methods
This course is a practical, hands-on course and students will learn in a friendly and professional kitchen, under the guidance of expert chef Gio Achenza.
Facilities
Here at York College we have state-of-the-art training kitchens and a superb training restaurant, Ashfields.
Additional costs
There are no additional costs for this course.
Career progression
This course provides a great introduction to bread making and you may decide to pursue other courses either for pleasure or to enhance your employability/existing skills.
