This course has been designed to introduce you to professional cooking in specific skills in producing fermented breads and sour doughs.
A short, 8-week practical course for the preparation and cooking of fermented breads and sour doughs.
All applicants must have an initial assessment and interview to confirm that the course suits them.
The course is assessed throughout with practical assessments and upon achievement of the course, learners will recieve a Westminster Kingsway College certificate.
Entry Level, Level 1, Level 2
If you will be aged 19 or older on 31 August in the year you begin your course and have been resident in the UK/EU/EEA for the past 3 years, your course may be free, depending on your circumstances.
You will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and are approximately £350; further information will be provided at enrolment. Many of our students are eligible for financial support when studying at college – please click here for more information.
Applicants can continue working as a cook/chef within the hospitality industry, with the potential to be promoted, and could progress onto a Level 2 course.