Overwhelming demand from enthusiastic amateur bakers has led the National Bakery School to launch two new mouth-watering courses, writes Olive Keogh
Towards the end of 2000, the head of the National Bakery School of Ireland, Derek O'Brien, had the bright idea of running a bread and cake-making course for mature students. In the past the school, which is based at the DIT in Kevin Street, Dublin, didn't have the space or the time to run courses for those outside the bakery trade. But falling numbers of bakery apprentices freed up both the time and the space and O'Brien decided to heed the requests for professional bakery training from enthusiastic amateurs.
O'Brien and his team are still reeling from the overwhelming demand for places on their baking courses and there is a waiting list for both stretching to next September. The first batch of graduates received their certificates of completion last week and O'Brien has responded to the loud demands from existing students for more tuition by offering two new courses starting in May.
On offer is course K206, which concentrates on sweet breads (buns, bracks, Danish pastries, croissants etc), and course K207, which focuses on pastries and snacks (classic scones, muffins, shortbreads, cookies etc). Both courses are modular in structure and comprise two modules of 10 weeks each. The courses are offered at different times during the week including a 10 a.m. start, a 5.30 p.m. start and a Saturday morning.
The courses cost €186 per module and they are not for the fainthearted. Each class is of approximately four hours' duration, totally "hands on" and students are expected to aim for a highly professional standard of finish.
It is anticipated that students may use these courses as a stepping stone to a career in the bakery or food-service industries.
Those who have attended the courses have nothing but praise for the standard of teaching and the friendliness of O'Brien's team. "The bread-making course was tremendously enjoyable and our teacher, Robert Humphries, was very patient and encouraging with everyone," says graduate Terry McCarthy. "The courses are very professionally run and the standard of the facilities and the course materials provided are excellent."
For more information about courses at the National Bakery School, contact (01) 402 4676.
