Advanced Bread Making Techniques | Bridgwater & Taunton College

Course Overview

This course is open to anybody who wants to explore further into the realm of making different types of bread.

What makes this course special

This is a new course and makes use of the incredible facilities of the Quantock Restaurant. The day has been developed following learner feedback.It will be packed full of hands on workshops, learning how to make a variety of breads cooked in different ways, broken up with a lunch made by hospitality students.

What is involved

Advance your bread making skills to the next level with a range of enriched and laminated doughs.Nothing beats the taste of fresh homemade croissants, classic Danish pastries, sour dough and brioche.

Your day in the state-of-the-art kitchen will be filled with perfecting those skills with the guidance of our experienced chef. You will be provided with a picnic lunch made by our hospitality students and tea and coffee and sent home with a box of goodies made by you to share with friends and family.

Additional costs

The costs includes all the ingredients and refreshments on the day.

Assessment Methods

There will be full instruction on how to create all of the breads and also a little recipe book to take home so you can carry on perfecting your technique.

Course Summary

Course Title Advanced Bread Making Techniques
Entry Requirements

There are no entry requirements for this course.

Attendance Requirements One day
Start Date
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We work in the Quantock Restaurant which offers a range of services from breakfast buffets to gourmet evenings. This means we’re able to practice our skills in a professional kitchen and front of house environment, and prepare ourselves for the industry.

Ruth Northcote-Brewer

Additional Information

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