Course Description
The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. Owned and run by French baker and chef Richard Bertinet, the school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread making courses for amateurs and professionals alike. Bertinet has made a name for himself in the international arena of chefs and bakers, earning awards for both his cooking school and his publications
Based on Richard’s award winning book Dough, you will learn how to make and work the dough to create a range of breads from a white and an olive dough. One of the most important aspects of learning how to work dough, is really by studying and observing the hands of a master like Bertinet. Being critiqued on your own technique during this course, will also ensure you really understand the breadmaking secrets used by generations of professional bakers and shared with top chefs.
By the end of the course you will have created fougasse, tin loaves, bread sticks and focaccia amongst others. The collaborative learning environment will give you the opportunity to share your ideas and creations with others in the classroom, and will get you to the top of your breadmaking game!
Course outline
White Dough
Enriched Dough
Olive Oil Dough
Brown Dough
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Richard Bertinet
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Richard Bertinet
- Certificate of completion from Richard Bertinet
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$299The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 4 lessons with expert videos & notes
- 4 course assignments
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$99
Learn better together
Online classroom
Start anytime and join a class of no more than 20 students
Test yourself
Practice what you learn with assignments after each lesson
Personal tuition
Exclusive assignment feedback from Expert Tutors
Share
Share ideas with classmates from around the world
Meet Richard Bertinet
In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.
The cookery school opened in September 2005 in the same month that Richard’s first book Dough was published to critical aclaim and a host of awards (IACP cookery book of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book -Baking) and Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014. Most recently, in 2019, Richard has published Crumb – Show the Dough who’s boss!.
Richard was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.
Richard makes regular TV appearances on programmes such as Saturday Kitchen and An Extra Slice.