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Course Description

A warm oven. The aroma of baking bread. Crisp crust, tender crumb.  This course draws heavily from the recipes and methodology of our Professional Pastry and Bread-making program. Making great bread relies on a sound understanding of the four main ingredients in bread (flour, water, yeast, and salt) and how they interact. We'll take your bread-making skills to the next level, teaching you how to make good sourdough bread. You'll learn how to produce a starter, produce a levain, tell when your starter is ready for use, produce sourdough with levain and learn about pre-ferment and sponge theory, demonstrated by instructor. At the end of class, you'll be able to enjoy your San Francisco Sourdough, French Sourdough, and Sourdough Crackers.
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Enroll Now - Select a section to enroll in
Section Title
Bread- Sourdough
Type
Lecture
Days
Sa
Time
9:00AM to 2:59PM
Dates
May 17, 2025
Schedule and Location
View Details
Contact Hours
6.0
Location
Campus
Kelowna  
Course Fee(s)
Tuition $99.00
Additional Fee(s)
$20 Trades Culinary GI Material Fee $20.00 Mandatory
Drop Request Deadline
May 10, 2025
Instructors
Section Notes

Please review all processes and policies prior to the course start.

Refund and Withdrawal Policy

A $25 administration fee applies to all withdrawals.

Refund requests must be made at least seven days prior to the course start date. No refunds are issued for requests received with less than seven days notice. Students may withdraw online through their account.

No refund is provided for days missed or forgotten courses.

Campus Information
For weekend courses there is no food service open on campus. There are hydration systems located along the campus. Please bring your own water bottle.

Campus maps are available online for your convenience.

Parking

Paid parking is always in effect, including on weekends. Parking passes can be purchased at the pay station or through the PaybyPhone app. No cash or coins are accepted. More information about campus parking is available at okanagan.bc.ca/parking.

Contact Information

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