• FT/PT

    PT

  • AGE GROUP

    19+

  • DURATION

    3 hours

OVERVIEW

Whether you are a novice or experienced bread maker, this course is a great way of gaining hints and tips to help your dough rise further. It covers the principles of traditional bread making including sweet and savoury dough products.

course information

Date: 25/04/2019 - 25/04/2019

Location: Middlehaven (Main Building)

Cost per annum: £30.00

Enquiry

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For more information call Course Information on
01642 333333 or email courseinfo@mbro.ac.uk.

Various dates, please enquire.

ENTRY REQUIREMENTS

There are no entry requirements for this course.

You can progress onto the Certificate in Food Preparation and Cookery.

Please contact Course Information on (01642) 333700 or e-mail courseinformation@mbro.ac.uk for further information or come to one of the College's main enrolment sessions in August & September.

Explore Catering & Hospitality

Catering and Hospitality students will have the opportunity to work in our award winning training restaurant, The Waterside Brasserie. The restaurant is open to the public across the week and all the food is prepared and served by our students in one of our five fully equipped industrial kitchens.

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Catering & Hospitality

ADDITIONAL INFORMATION

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LEARNING SUPPORT

We understand that students may require a little extra help during their studies, which is why our learning support team are on hand to help learners with a learning difficulty or support need achieve their full potential.

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FINANCIAL SUPPORT

Whatever your age or level of study, we offer a comprehensive financial support service and bursary scheme to help you through your time at Middlesbrough College. From childcare assistance to travel packages, we pride ourselves on giving expert advice and support.

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TRAVEL INFORMATION

We are situated in a fantastic location, just a stone’s throw from Middlesbrough town centre. As well as being a matter of minutes from both the train and bus stations, eligible students can also benefit from free travel.

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