We’re very pleased to announce that from January 2017 we’ll be offering Bread Ahead baking classes for school groups. We’ll be offering the following five workshops:
In this 1.5 hour hands-on workshop, students will have the chance to make and knead their own pizza dough (dependent on their age), shape their pizza base, top their pizza with fresh ingredients and bake it, all under the experienced guidance of a Bread Ahead tutor. In addition, students will also learn about the process of fermentation.
Soda Bread Workshop
In this 1.5 hour hands-on workshop, students will choose from a selection of ingredients (i.e. cheese and dried fruit) to create a unique soda bread from scratch. They will be guided through the process by one of our experience tutors and will learn about raising agents including bicarbonate of soda.
In this 1.5 hour hands-on workshop, students will make their own scone dough, flavouring it as they choose. They will then roll their dough, cut their scones, glaze them and finally bake them, all with the help of a Bread Ahead tutor.
Make, Shape and Bake Workshop
This 2 hour workshop combines the bread making process with a whole lot of imagination. Students will be guided through the bread making process, but be able to form their loaf into whatever shape they can imagine before baking it.
*As this workshop takes the full 2 hours, it does not allow time for teacher-led activity.
What is Sourdough? Workshop
This 1.5 hour workshop is our most concept-based session. Although students will not bake their own bread, they will create their own sourdough starters and have the chance to sample a range of different sourdough breads. The tutor will explain the processes of both flour production (including farming and milling) and bread making. When possible, students will also be given a tour of Bread Ahead’s production bakery.
What we hope elevates our programme is the fact that each workshop we deliver can be used both as a standalone unit or in conjunction with a non-bakery learning activity lead by the teacher. The bakery portion of the class will give pupils practical food skills and insight into the worlds of bakery and nutrition, while the 30 minutes of teacher-led activity (if utilised) will allow teachers to integrate specific curricular content into the learning experience.
We will be offering sessions at 10:00am and 1:00pm on Mondays and Tuesdays for 1½ to 2 hours. The workshops will cost £15 per pupil and we will be able to accommodate up to 30 pupils in each session.
For more information or to book, please contact Petra Pitt on firstname.lastname@example.org.