You’ll create a variety of loaves while learning how different ingredients and techniques shape flavour and texture. The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread.
Enjoy a relaxing lunch, an afternoon of baking, then head home with your freshly baked creations (and the irresistible smell of warm bread!).
Recipes may include:
“The staff general attitude exceeded my expectations. They were professional, welcoming, knowledgeable and extremely helpful. The whole atmosphere of the course was relaxed and the chef was attentive throughout the day. The lunch that was provided was delightful and it was lovely to have a taste of the Focaccia baked during the class as part of it. It has been one of the best indoors activities I attended for some time. Thank you.” – Xenia
The recipes made on this course contain the following: GLUTEN, EGGS, MILK AND MAY CONTAIN NUTS
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
