It is common for a potential student to ask me what would I recommend as a good course to start with. Or on another occasion someone will ask me is it alright to pitch onto Italian or Sourdough without having begun with a Basic; or someone inquires about tackling a two-day course in which they have real interest, like French with Sourdough, yet they are pretty much a beginner at bread making, and admit that they lack experience.
To all these enquiries I point out that there is nothing rigid about PANARY’s order of events. I have been teaching baking for nearly 20 years, and I am entirely accustomed to having a room full of people with very different levels of understanding fermentation, and of skills on the bench.
However, it is my pleasure to attempt to offer help by mapping out a few step-by-step journeys in a cumulative way, suggesting how you can get the most out of the programmes.
For the beginner: Basic → Basic II/British II/other one-day course → 2-day/ 3-day
General: Basic → Basic II/ British II / any one-day course → 2-day /3-day course
For the British enthusiast: British → British II → 3-day
For the European enthusiast: French / Pizza & Italian / Sourdough /Continental / Flatbreads / Wood-fired Oven
For the Sourdough enthusiast: Sourdough → 2-day course → 3-day course
Wood-fired oven enthusiast: Wood-fired Oven / Flatbreads → 2-day/3-day courses
Professional person: Any one-day/2-day course → 3-day course
I hope that helps you to make a more informed choice. Of course, if you’d like further information, please contact PANARY via our contact page and I’ll be happy to offer further advice and guidance.