Course Summary
There’s Nothing Quite Like Home Baked Bread, Fresh Out of the Oven!
Home-made bread making provides the home cook with wholesome fresh baked goods at minimal cost.
This session will focus on wholemeal and white loaves, pizza dough, brioche dough and more where participants learn to knead, rest and bake dough for delicious results. The class includes hands-on experience, recipes and notes to take home, and of course, tastings of your oven-fresh baked creations!
This course will be delivered in our specialty training kitchen facilities at our Box Hill Institute Elgar Road campus. Further information on the venue and parking options will be provided upon enrolment.
About Chef Simone Mancin
Professional Chef and Cookery Trainer Simone Mancin is a European-trained chef who loves teaching people how to cook. He has worked in leading restaurants in Italy, London, France and Switzerland as well as here in Melbourne.
Simone travelled to Melbourne in 2010, working in restaurants including Grossi Florentino, 400 Gradi and Locale at De Bortoli Winery. He then embarked on a road trip around Australia before returning to his home town in Italy.
Since his permanent move to Melbourne, Simone has been teaching a range of exciting hands-on cooking classes at CAE including the ever popular Kitchen Boot Camp, Pasta Fresca, Spanish Tapas, Kitchen Knife Skills and many more.
Currently, we have no dates scheduled for this course. Please contact us via email enquiries@cae.edu.au to register your interest.
Please bring an apron, notepad and pen to class.
Please note: this course will be delivered in our specialty training kitchen facilities at our Box Hill Institute Elgar Road campus. Further information on the venue and parking options will be provided upon enrolment.
Students with any special dietary requirements should contact CAE on 9652 0611 to advise. Please also mention it to the chef when arriving for the class.