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 over 20 years, and I am entirely accustomed to having a room full of people with very different levels of understanding concerning the whole process of fermenting bread, and of skills on the bench. Hence, students can feel welcome to join a course that attracts them even if they are aware that they are inexperienced in that particular area, or do not feel that they have prepared in any way.
However, I can offer help by creating the sign-posts that indicate the level or category that the courses fall into. The divisions are beginners, intermediate level, and advanced. Further I can map out a few step-by-step journeys in a cumulative way, suggesting how you can get the most out of the programmes.
Beginner Level
There are six different courses that are basic in their content and pitched for those who are actually beginners, or people who may feel rusty having made a start at baking in the past, but then neglected it. These are:
- · 1 Day “The Yeast Trio”
- · 1 Day Basic
- · 1 Day Basic British
- · 1 Day Flatbreads
- · 1 Day Pizza & Italian
- · 1 Day Wood-fired Oven
Pizza & Italian – uses the wood-fired oven. Flatbreads uses both electric oven and the wood-fired oven.
Intermediate Level
- · 1 Day French
- · 1 Day Italian
- · 1 Day Nordic-Germanic
- · 1 Day Sweet Doughs (Christmas)
- · 1 Day Sweet Doughs (Easter)
- · 2 Day French – with Sourdough
Advanced Level
Here are some of my suggested cumulative journeys:
From Basic & Basic British you could go to any other one-day course, or straight to a 3-day course
From Yeast Trio → any other one-day course, including Sourdough → 2-day and 3-day
For the European enthusiast: French / Pizza & Italian / Sourdough /1 Day Italian / Wood-fired Oven → 2-day and 3-day courses
For the Sourdough enthusiast: Sourdough → 2-Day French → 3-day course
Wood-fired oven enthusiast: Wood-fired Oven / Pizza & Italian / Flatbreads → 2-day and 3-day courses
Professional person: Any one-day/2-day course → 3-day courses, particularly “Going Professional”
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.
