657 TUTOR: Vaughan's Cookery School
Designed to give you both confidence and competence in the kitchen when baking, this course will help you create tasty savoury and sweet baked dishes and have some fun at the same time. You will look at ways to avoid some of the common pitfalls of baking like the "soggy bottom” and there will be time for experimentation and adaptations to the basic recipes. The course will be suitable for all levels of ability, as the group size is small allowing opportunities for extension and challenge.
The course is hands-on and there will be plenty of goodies to take away.
Notification of any special dietary requirements would be appreciated in advance by email to email@example.com
Equipment required: no special equipment is required as it will be provided along with ingredients but participants must wear suitable non-slip footwear whilst working.
Day 1 The Foundations:
Basic baking techniques and methods, basic food hygiene.
Day 2 Bread and enriched doughs:
Basic bread dough and extensions of these.
Day 3 Eggs:
How eggs are used in baking to achieve different results
Day 4 Pastry:
Sweet and savoury recipes
Day 5 Cakes:
Sweet showstoppers - finish the course in style.
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All courses run for 5 days
WK 1 11 Jul - 15 Jul
WK 2 18 Jul - 22 Jul
WK 3 25 Jul - 29 Jul
WK 4 1 Aug - 5 Aug
9.15AM to 12.15PM
1.45PM to 4.30PM
All Day Courses
9.15AM to 4.30PM