If you're already a dab hand at making bread and cakes but would like to give your skills the professional edge, you may be interested in two upcoming courses run by the National Bakery School of Ireland at the Dublin Institute of Technology in Kevin Street, Dublin. The courses are starting almost immediately so don't waste any time if you're keen. Two distinct courses are on offer: speciality cake baking and real breads. Both courses are "hands on" and are aimed at amateur and more experienced bakers. Both courses are modular in structure and comprise four modules. Each module consists of five classes (one per week) and each class is of three to four hours' duration. The classes are offered during the day, in the evening and on a Saturday morning depending on numbers. Modules cost £70 each.
Goodies covered by the cake course include New York cheesecake, Austrian gateaux and millefeuille, while the bread course will cover basic breads such as granary pans and Irish batch bread before moving on to a range of more complicated breads, from San Francisco sourdough breads to bocaccia and other aromatic breads. The number to call for a brochure/application form is (01) 402 4676 or you can contact the head of the baking school, Derek O'Brien, at (01) 402 4566. It may be possible to use these courses as a stepping stone to a career in the bakery/food service industries.
