The River Cottage Cooking Diploma: Next Level
Collection of 12 courses
Course Description
Baker, chef and River Cottage bread expert Andy Tyrrell teaches you how to bake bread, brioche, and focaccia.
Bread is one of the most popular courses at River Cottage, and this extended, online version guides you through every stage of the baking process, giving you the knowledge and confidence to bake professional-level bread at home.
You’ll learn how to make many different styles of yeast breads including the famous River Cottage Farmhouse Loaf, as well as enriched doughs for sweeter bakes.
Andy also covers international breads like baguettes, through which you’ll learn how to fold and shape the perfect long loaf. You’ll gain skills to master wetter, olive oil-enriched doughs like ciabatta and focaccia, as well as sweet, buttery treats like brioche, doughnuts, cinnamon buns and a fruity spiced tea loaf.
Andy doesn’t just teach you the recipes, he will also help you understand the science of bread making, how flour works, which flours to use and how they magically transform with the aid of yeast, water, temperature and time.
This course will equip you with the skills to become an intuitive baker which will guide you to breadmaking perfection and endless moments of baking joy for years to come.
You'll learn:
- which flour to use for different types of bread
- how to make 'slow rise' loaves and bread
- kneading techniques
- dough proving
- enriched loaves including brioche
- Italian style bread including focaccia and ciabatta
The course includes:
- 4 on-demand video lessons - presented by Andy Tyrrell and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical bread baking assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the bread making course:
Every student is different but in general we think the whole course will take around 14 hours 50 minutes to complete including:
- Video lessons: 2 hours 50 minutes in total
- Course notes: 30 minutes per lesson
- Your gut health recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be baking bread, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Andy on your bread baking assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 14 hours, 50 minutes of CPD learning.
Course outline
Understanding flour and making a farmhouse loaf
Slow it down for more flavour
Focaccia & Ciabatta
Finishing with something sweet
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Andy Tyrrell
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Andy Tyrrell
- Certificate of completion and CPD hours
- 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
$220$151.20The 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
$75$50.40
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Andy Tyrrell
Andy has a lifelong love of baking and has over time developed a particular passion for bread and sourdough. Andy began his career in London at a time when the farm to fork movement was just gaining momentum. As a young Head Chef he was inspired by the quality, flavour and variety that could be found when you started to build relationships with local producers and put a face to the food you buy. It’s a philosophy that has served him well and led him happily to River Cottage HQ in 2012 where he worked his way up to Head Chef. Leading a wide range of courses, teaching apprentice chefs and baking many loaves along the way.
Andy is committed to seasonal eating and cooking and now teaches courses around the country and online, whilst keeping locals well fed at his popular supper clubs.
His ability to combine technical knowledge and skill with good humour and achievable recipes has inspired countless people over the years to change their life through food. “It gives me the greatest pleasure to hear that someone is still making that recipe you taught them years ago or has built on it and is now teaching others”
Andy is committed to seasonal eating and cooking and now teaches courses around the country and online, whilst keeping locals well fed at his popular supper clubs.
His ability to combine technical knowledge and skill with good humour and achievable recipes has inspired countless people over the years to change their life through food. “It gives me the greatest pleasure to hear that someone is still making that recipe you taught them years ago or has built on it and is now teaching others”
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The River Cottage Cooking Diploma: Next Level
Master the entire subject and SAVE 23% when you buy this collection
12 Courses • 9 Expert TutorsRiver Cottage Next Level Diploma takes your cooking skills onto the next stage with River Cottage's team of chefs led by Hugh Fearnley-Whittingstall.
Learn more