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About the course
This short, non-accredited workshop introduces the fundamentals of sourdough baking, with a focus on demystifying starter creation and building confidence to bake at home. You’ll cover the sourdough journey from mixing and fermentation through to shaping and baking, with troubleshooting tips for common starter problems. You’ll also create your own starter during the session and take home notes to support ongoing practice in this Bakery short course. The programme develops discipline knowledge and graduate capabilities aligned with its qualification level.
What you might learn
You will learn the science behind sourdough starters, how to create a starter from scratch, and how to feed, store and maintain it. The workshop provides an end-to-end overview of the sourdough process—from mixing and fermentation to shaping and baking—plus troubleshooting for issues such as weak starters, unpleasant odours, or inconsistent results. You’ll also make a starter in class and get guidance to develop it into a bake-ready culture at home.
Career outcome
This workshop supports home and entry-level baking skills rather than a formal qualification, helping participants build practical confidence with sourdough starter care and basic baking methods. It can benefit hobbyists and food enthusiasts, as well as those seeking foundational exposure before further training in baking or hospitality settings. Skills gained may be useful for assistant roles in artisan bakeries or small food businesses where basic sourdough knowledge is valued in a Bakery short course.
Average Salary***
